Lamb and vegetable salad

Serve a plateful of springs favourite flavours in this beautiful and super-healthy salad.

Recipe «Lamb and vegetable salad» 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, Olive oil spray, 400g frozen broad beans, thawed, peeled, 2 bunches asparagus, woody ends trimmed, 1 bunch watercress, leaves picked, washed, dried , 60ml fresh lemon juice, 1 tbsp extra virgin olive oil, 1 tbsp wholegrain mustard , 1/2 tsp raw sugar.

Ingredients:

• 2 lamb eye of loin 
• Olive oil spray 
• 400g frozen broad beans, thawed, peeled 
• 2 bunches asparagus, woody ends trimmed 
• 1 bunch watercress, leaves picked, washed, dried 
• 60ml fresh lemon juice 
• 1 tbsp extra virgin olive oil 
• 1 tbsp wholegrain mustard 
• 1/2 tsp raw sugar 

Instructions

1. 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.
2. 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.
3. 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.
4. Divide the salad among serving plates. Drizzle over the dressing to serve.