Serve a plateful of springs favourite flavours in this beautiful and super-healthy salad.
- Season both sides of the lamb with salt and pepper. Spray a non-stick frying pan with oil spray and place over medium-high heat. Add the lamb and cook for 4-5 minutes each side for medium or until cooked to your liking. Set aside for 5 minutes to rest.
- Meanwhile, bring a medium saucepan of water to the boil. Add the broad beans and asparagus and cook for 2-3 minutes or until bright green and tender crisp. Drain. Place the beans and asparagus in a bowl of iced water for 2 minutes to refresh. Drain.
- Thinly slice the lamb. Combine the lamb, broad beans, asparagus and watercress in a large bowl. Whisk together the lemon juice, oil, mustard and sugar in a small jug.
- Divide the salad among serving plates. Drizzle over the dressing to serve.
You may need it
Mixing Bowl Set
Food Storage Container Set
Kitchen Utensil Set