Combine lamb and green beans with a rich basil dressing for a sensational summer salad.
- Heat a non-stick frying pan over medium-high heat. Add lamb and cook for 4-5 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 5 minutes to rest. Thinly slice.
- Meanwhile, cook beans in a saucepan of boiling water for 3-4 minutes or until bright green and tender crisp. Refresh under cold running water. Drain.
- To make the pesto dressing, place the basil, pine nuts, parmesan and garlic in the bowl of a food processor and process until coarsely chopped. With the motor running, gradually add the oil in a thin, steady stream until well combined. Add the lemon juice and process until smooth.
- Combine the beans, tomato, cucumber and watercress in a bowl. Divide among serving plates and top with lamb. Drizzle over pesto dressing and season with pepper to serve.
You may need it
Store Spice Organizer
Food Storage Container Set
Cutting Board Set