Lamb and green bean salad with pesto dressing

Combine lamb and green beans with a rich basil dressing for a sensational summer salad.

Recipe «Lamb and green bean salad with pesto dressing» presented in category Recipes / Salads, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 2 lamb eye of loin, 240g green beans, topped, 3 large ripe tomatoes, coarsely chopped, 2 Lebanese cucumbers, halved lengthways, thinly sliced, 1/2 bunch watercress, sprigs picked, washed , 1 cup firmly packed fresh basil leaves, 1 x 75g pkt toasted pine nuts, 30g shredded parmesan , 1 garlic clove, crushed, 125ml olive oil, 80ml fresh lemon juice.

Ingredients:

• 2 lamb eye of loin 
• 240g green beans, topped 
• 3 large ripe tomatoes, coarsely chopped 
• 2 Lebanese cucumbers, halved lengthways, thinly sliced 
• 1/2 bunch watercress, sprigs picked, washed 
• 1 cup firmly packed fresh basil leaves 
• 1 x 75g pkt toasted pine nuts 
• 30g shredded parmesan 
• 1 garlic clove, crushed 
• 125ml olive oil 
• 80ml fresh lemon juice 

Instructions

1. 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.
2. 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.
3. 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.
4. 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.