warm lamb salad

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.