g broad beans (fresh or frozen), cooked, drained and skinned
g Country Range Whole Green Beans, blanched
g cucumber, cut into large chunks
g cherry tomatoes, cut in half
g spring onions, thinly sliced
g small handful fresh parsley, chopped
tbsp Country Range Dried Mint Dressing
tbsp Country Range Extra Virgin Olive Oil
tbsp cider vinegar
tsp Country Range Ground Cinnamon salt and pepper to taste
tbsp Country Range Honey (runny)
1
Step 1
Mix the vegetable oil with the yoghurt, garlic and spices and coat the lamb. Cover and marinate for 30 minutes.
2
Step 2
Pan-fry or barbecue the lamb for 10-15 minutes. Remove from heat, rest and the slice.
3
Step 3
Combine all of the salad ingredients in a large bowl. Whisk together the dressing ingredients and gently toss the salad in the dressing. Transfer the salad to a shallow platter and arrange the sliced lamb on top. Serve immediately accompanied with warm wholemeal flatbread.
Ingredients
4 g lamb fillets
1 tbsp Country Range Vegetable Oil
1 tbsp unsweetened natural
3 g garlic cloves, peeled and crushed
1 tsp Country Range Crushed Chillies
1 tsp Country Range Smoked Paprika
1 tsp Country Range Ground Cumin
1 tsp Country Range Cumin Seeds
1 tsp Country Range Ground Cinnamon
200 g feta cheese, cut into large chunks
200 g broad beans (fresh or frozen), cooked, drained and skinned
200 g Country Range Whole Green Beans, blanched
1 g cucumber, cut into large chunks
12 g cherry tomatoes, cut in half
3 g spring onions, thinly sliced
1 g small handful fresh parsley, chopped
1 tbsp Country Range Dried Mint Dressing
4 tbsp Country Range Extra Virgin Olive Oil
2 tbsp cider vinegar
0.5 tsp Country Range Ground Cinnamon salt and pepper to taste