Lamb and green bean salad with pesto dressing

Method

• Step 1
  Heat 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 2
  Meanwhile, 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 3
  To 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 4
  Combine 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.