Seared steak spring green salad

30 Min
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.

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