Lamb, beans and roast capsicum salad
* great spring salad and an idea for left over roast lamb.
Serves 4
600g lamb backstraps, trimmed or left over lamb roast
2 tbls olive oil
½ tsp ground cumin
½ tsp ground coriander
lemon juice
chilli flakes if you like
200gm green beans, trimmed
400g tin cannellini beans, rinsed
1 red capsicum roasted and cut into strips
2 tsp basil pesto or some basil leaves and sprinkle pine nuts over salad
Method
Preheat oven to 180o to roast the capsicum for 20 minutes.
Preheat a BBQ grill on medium heat.
Combine olive oil, cumin, coriander, lemon juice and chilli in a bowl and paste over lamb. Let it sit for 10 minutes. Place on BBQ grill and cook for a few minutes each side, take lamb off grill to rest and then slice. (if using left over lamb roast brush it with oil and juice and heat for a few minutes)
Bring a pot of water to boil and steam green beans for a few minutes, rinse under cold water to keep them from over cooking. Place them into a bowl with rinsed cannellini beans and roast capsicum.
Dress with pesto or add the basil leaves and pine nuts.
Transfer onto plates and divide the lamb onto salad.
Simply then enjoy
*Lamb can be replaced with lean chicken.
*Perfect lunch or dinner
*Lots of protein in this salad and it’s a very nutritious meal
*Salad can be refrigerated for the next couple of days and you can add other roast vegetables as well for a different flavour eg. Eggplant or asparagus is a great alternative taste.
