Combine lamb and green beans with a rich basil dressing for a sensational summer salad.
Ingredients
- 2 (about 500g) lamb eye of loin (backstrap)
- 240g green beans, topped
- 3 large ripe tomatoes, coarsely chopped
- 2 Lebanese cucumbers, halved lengthways, thinly sliced
- 1/2 bunch watercress, sprigs picked, washed
Pesto dressing
- 1 cup firmly packed fresh basil leaves
- 1 x 75g pkt toasted pine nuts
- 30g (1/3 cup) shredded parmesan
- 1 garlic clove, crushed
- 125ml (1/2 cup) olive oil
- 80ml (1/3 cup) fresh lemon juice
Method
- Step 1Heat a non-stick frying pan over medium-high heat. Add lamb and cook for 4-5 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 5 minutes to rest. Thinly slice.
- Step 2Meanwhile, cook beans in a saucepan of boiling water for 3-4 minutes or until bright green and tender crisp. Refresh under cold running water. Drain.
- Step 3To make the pesto dressing, place the basil, pine nuts, parmesan and garlic in the bowl of a food processor and process until coarsely chopped. With the motor running, gradually add the oil in a thin, steady stream until well combined. Add the lemon juice and process until smooth.
- Step 4Combine the beans, tomato, cucumber and watercress in a bowl. Divide among serving plates and top with lamb. Drizzle over pesto dressing and season with pepper to serve.
- Low carb
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
Nutrition
1816 kj
Energy
35g
Fat Total
7g
Saturated Fat
4g
Fibre
24g
Protein
58mg
Cholesterol
142.43mg
Sodium
4g
Carbs (sugar)
5g
Carbs (total)
All nutrition values are per serve
- Author: Michelle Southan
- Image credit: Steve Brown
- Publication: Australian Good Taste
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