Lamb Salad Mediterranean Style

Total Prep & CookTime: 35 mins

INGREDIENTS

550g lamb backstrap
250g cherry tomatoes, halved
olive oil cooking spray
2 tablespoons olive oil
1/2 lemon, juiced
1 crushed garlic clove
1/2 teaspoon dijon mustard
pinch caster sugar
150g green beans, trimmed, halved diagonally
1 small red onion, halved, thinly sliced
80g baby spinach
1 avocado

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DIRECTIONS

STEP 1: Preheat oven to 200°C. Line a roasting pan with baking paper. Place tomatoes, cut side up, in pan. Spray lightly with oil. Roast for 10 minutes or until just tender. Set aside to cool to room temperature.

STEP 2: Meanwhile, combine 1 tablespoon lemon juice, oil, garlic, mustard and sugar in a small screw-top jar. Secure lid. Shake to combine.

STEP 3: Place beans in a heatproof bowl and cover with boiling water. Stand for 3 minutes. Drain. Refresh in cold water. Pat dry with paper towel.

STEP 4: Lightly spray a heavy-based frying pan with oil. Heat over medium heat. Cook lamb for 4 to 5 minutes each side for medium. Transfer to a plate. Cover with foil and stand for 5 minutes.

STEP 5: Combine tomatoes, beans, onion, and spinach in a large bowl. Cut avocado into 2cm cubes. Add to salad. Drizzle with dressing. Toss gently to coat. Arrange salad on plates. Slice lamb and place over salad. Season with pepper. Serve.