What you need
450g or 2 lamb backstraps
Olive oil spray
400g frozen broad beans, thawed, peeled
2 bunches asparagus, woody ends trimmed
1 bunch watercress (or rocket), leaves picked, washed, dried
60ml (1/4 cup) fresh lemon juice
1 tbs extra virgin olive oil
1 tbs wholegrain mustard
1/2 tsp raw sugar
What to do
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 across the backstrap
Combine the lamb, broad beans, asparagus and watercress in a large bowl.
Divide the salad among serving plates.
Place the lemon juice, oil, mustard and sugar in a small jar and shake to mix. Drizzle the dressing over the salad when ready to serve.