Lamb and Minty Broad Bean Salad

Name: Lamb and Minty Broad Bean Salad
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 300 g frozen broad beans; 200 g frozen peas; 4 tbsp. olive oil; 1 garlic clove, crushed; Large handful mint, leaves picked, plus extra to serve; Finely grated zest and juice 1 lemon; 2 tbsp. lemon juice; 1 tbsp. Dijon mustard; 2 tbsp. olive oil; 1 tbsp. runny honey; 400 g lamb leg steaks; 1 tbsp. olive oil; 75 g radishes, thinly sliced; 75 g rocket; 75 g baby leaf salad; 150 g feta; 2 tbsp. pine nuts, toasted

Make the minty bean purée and dressing up to 2 days ahead and store in airtight containers in the fridge. If you don’t like mint, basil or parsley would work well, too.

By The GH Kitchen TeamUpdated: 15 May 2023

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A seasonal, minty broad bean puree is topped with lamb steaks and feta and would be enjoyed perfectly with a cold glass of rosé. If you want to make it veggie, then simply remove the lamb steaks, or serve with roasted squash instead.

Add this salad to any BBQ spread or enjoy it simply as is with a crusty white loaf or flatbreads as a midweek meal.

If you liked this recipe, then we have plenty more for you to try!

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Yields:

4 serving(s)

Prep Time:

30 mins

Cook Time:

10 mins

Total Time:

40 mins

Cal/Serv:

648

Ingredients

For the minty beans

300 g frozen broad beans
200 g frozen peas
4 Tbsp. olive oil
1 garlic clove, crushed
Large handful mint, leaves picked, plus extra to serve
Finely grated zest and juice 1 lemon

For the dressing

2 Tbsp. lemon juice
1 Tbsp. Dijon mustard
2 Tbsp. olive oil
1 Tbsp. runny honey

For the salad

400 g lamb leg steaks
1 Tbsp. olive oil
75 g radishes, thinly sliced
75 g rocket
75 g baby leaf salad
150 g feta
2 Tbsp. pine nuts, toasted

Directions

1. Step 1Make the minty beans. Cook the beans and peas in boiling water for 3min, until tender. Drain and rinse under cold water to cool. Slip the broad beans out of their silvery skins (discard the skins). Add peas and beans to the bowl of a food processor with the oil, garlic, mint, zest, ½ the lemon juice, 2tbsp water and plenty of seasoning. Pulse to a fairly smooth paste. Pulse in extra lemon juice, to taste. Set aside.
2. Step 2In a small jug, mix the dressing ingredients with plenty of seasoning. Set aside.
3. Step 3Heat a large griddle or frying pan over medium-high heat. Brush the lamb steaks with oil and season well. Fry for 3min per side, until charred but still pink in the centre (cook for longer if you prefer). Transfer to board and leave to rest for a few min before slicing into thin strips.
4. Step 4To serve, spread the minty bean mixture on to a large platter or 4 plates. Top with the radishes, rocket and salad leaves and lamb strips. Crumble over the feta and drizzle over the dressing. Sprinkle over mint leaves and pine nuts. Serve.

Per serving:

Calories: 648
Protein: 36g
Total fat: 46g
Saturates: 14g
Carbs: 18g
Total sugars: 8g
Fibre: 10g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time