Seared steak spring green salad

Meat
30 Min
medium
4 People
Rating starstar_borderstar_borderstar_borderstar_border
A bright green salad of sprouts, ribboned zucchini, broad beans and mint with cumin spiced steak and nutty tahini dressing.

No lamb option - replacement is chicken breast fillet.
1. Bring saucepan of water to boil. Remove broad beans from pods. Add to boiling water and blanch for 2-3 minutes. Remove beans to bowl of cold water. Gently squeeze to remove outer white shell.

2. Combine 1 tbsp tahini, 1 tbsp olive oil, 2 tbsp vinegar and 2 tbsp water in a bowl. Season to taste with salt and pepper.

3. Ribbon the zucchini using a vegetable peeler. Trim and slice radishes. Slice spring onions and mint leaves. Halve snow pea sprouts. Toss together in a bowl with broad beans.

4. Heat frypan or griddle pan over medium-high heat. Rub lamb steaks with 2 tsp cumin, 1 tbsp oil and salt. Cook lamb for 3-4 minutes each side or to your liking. Remove to rest before slicing.

5. Divide salad and lamb over plates. Spoon over dressing to taste.

Notes:
Removing the broad beans to cold water prevents them from over cooking.

No lamb option - replacement is chicken breast fillet.

Increase cooking time to 10 minutes or until cooked through.
Broad beans 400g
zucchini 1
radishes 1/2 bunch
Spring onions 1/3 bunch
mint 1/2 bunch
Snow pea sprouts 1/2 punnet
Lamb steaks 600g

From your pantry:
oil (for cooking + olive), salt, pepper, tahini, apple cider vinegar, ground cumin