Broad bean, spinach & lamb salad
Prep 30 mins | Cook 15 mins | Serves 4
1 kg broad beans, podded*
Olive oil cooking spray
¼ cup slivered almonds
2 x 275g lamb loins (backstraps)
100g baby spinach leaves
⅓ cup small mint leaves
300g can chickpeas, rinsed and drained
3 green onions (shallots), trimmed and thinly sliced
1 carrot, shredded
Lemon wedges, to serve
⅓ cup thick Greek-style natural yoghurt
1 tbs tahini
1 tbs lemon juice
½ tsp pomegranate molasses (optional)
*yielding about 250g podded broad beans
Step 1 Plunge broad beans into a small saucepan of boiling water. Cook for 1 minute then drain and refresh in cold water. Remove thick outer skin and set broad beans aside.
Step 2 Heat a large non-stick frying pan over medium-high heat. Spray pan with oil. Add almonds and cook, tossing often, until golden. Transfer to a plate. Spray lamb with oil and season with salt and pepper. Pan-fry lamb over medium-high heat for 4-5 minutes (for medium-rare) on each side or until cooked to your liking. Transfer to a plate, cover and set aside to rest.
Step 3 Meanwhile, arrange spinach, mint, chickpeas, green onions and carrot on a serving platter. To make the dressing, combine all ingredients in a small bowl. Season with salt and pepper to taste. Whisk until combined.
Step 4 Thinly slice lamb and arrange on salad. Sprinkle with toasted almonds. Drizzle with dressing and serve with lemon wedges.
Good for you ... Broad Beans
A source of protein and iron, making them especially valuable for those who choose a vegetarian diet.
A good source of B vitamins, including thiamin (vitamin B1), riboflavin (vitamin B2) and niacin (vitamin B3), all of which are used in the body’s production of energy from proteins, fats and carbohydrates.
A good source of vitamin C which is important for the normal functioning of the body’s immune system.
One of the best sources of dietary fibre among vegetable. Dietary fibre is important to keep the intestine functioning normally.