Name: Lamb, white bean and radicchio salad
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 300 gram lean lamb leg steaks; 2 teaspoon ground cumin; 400 gram can cannellini beans, rinsed, drained; 1 head radicchio, trimmed, leaves torn; 200 gram punnet grape tomatoes, halved; 1/4 cup pitted black olives, thinly sliced; 6 green onions, trimmed, thinly sliced; 1 tablespoon lemon juice; 1 tablespoon olive oil; lemon wedges, to serve

Ingredients

300 gram lean lamb leg steaks

2 teaspoon ground cumin

400 gram can cannellini beans, rinsed, drained

1 head radicchio, trimmed, leaves torn

200 gram punnet grape tomatoes, halved

1/4 cup pitted black olives, thinly sliced

6 green onions, trimmed, thinly sliced

1 tablespoon lemon juice

1 tablespoon olive oil

lemon wedges, to serve

Method

1.Toss lamb in cumin to coat. Spray a large non-stick frying pan with oil and heat on high. Cook lamb for 2 minutes each side (for medium) or until cooked to your liking. Remove from pan to a plate and cover loosely with foil. Set aside for 5 minutes to rest.

2.Meanwhile, place cannellini beans, radicchio, tomato, olives and onion in a large salad bowl. Season to taste. In a jug, whisk juice and oil togther and drizzle over the salad. Toss to combine.

3.Thinly slice the lamb and arrange on top of salad. Serve with lemon wedges.

Women's Weekly Food