The crisp flavours of this lamb steak salad are just perfect for the summer weather.
- Cook beans in a saucepan of boiling water for 1 to 2 minutes or until tender. Drain. Rinse under cold water. Drain.
- Combine beans, beets, walnuts and rocket in a bowl. Gently toss to combine.
- Heat a barbecue plate or chargrill over high heat. Rub both sides of lamb with oil. Season with salt and pepper. Reduce heat to medium. Cook for 2 to 3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover loosely. Set aside for 5 minutes. Thinly slice.
- Combine lamb, dressing, parmesan and bean mixture. Serve.
You may need it
Food Storage Container Set
Food Storage Container Set
Kitchen Utensil Set