Greek salad
Make a fresh and colourful Greek salad in no time. It's great with grilled meats at a barbecue, or on its own as a veggie main
Greek beans with seared lamb
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 500g lambfillet
- 1 ½ tbsp olive oil
- 3 garlic clovescrushed
- 1 large onionchopped
- 2 tbsp tomato purée
- small bunch dillmost chopped
- 1 tbsp red wine vinegar
- 500ml chicken stock
- 2 x 400g cans gigante or butter beansdrained
- 2 tbsp crumbled feta cheese
Nutrition: per serving
- kcal437low
- fat24g
- saturates9g
- carbs22g
- sugars6g
- fibre8g
- protein34g
- salt0.8glow
Method
step 1
Rub the lamb with ½ tbsp of the oil and 1 garlic clove. Season well and set aside to marinate while you prepare the beans, or for up to 2 hrs if you have time.
step 2
Heat the remaining oil in a pan. Add the onion and remaining garlic, and season. Fry for 8 mins until soft. Add the tomato purée, chopped dill, vinegar, stock and beans, season, and simmer for 15 mins or until most of the liquid has evaporated.
step 3
Meanwhile, heat a frying pan until hot. Sear lamb on all sides, for about 5 mins in total. Rest, covered with foil, for 5 mins, then thickly slice. Serve the lamb with the beans, scattered with feta and the remaining dill leaves.
