Orange & feta giant couscous salad
Pile this Middle Eastern-influenced salad onto platters to serve as part of a party spread
Lamb lollipops with smashed minty broad beans
- Preparation and cooking time
- Prep:
- Cook:
- plus podding and skinning the beans and marinating (optional)
- Easy
- Serves 4
Skip to ingredients
- 1 garlic clovecrushed
- juice ½ lemonsave the other half for the purée
- 1 small red chillifinely chopped
- small splash of olive oil
- 12 lamb cutletswell trimmed and meat flattened out slightly
- breadto serve
For the broad beans mash
- 300g podded and skinned broad bean(about 1.2kg unpodded)
- 3 tbsp olive oil
- juice of the other ½ lemon
- small pack mintleaves, roughly chopped
Nutrition: per serving
- kcal355
- fat22g
- saturates7g
- carbs9g
- sugars1g
- fibre7g
- protein31g
- salt0.2g
Method
step 1
Mix the garlic, lemon, chilli and olive oil together, put the lamb cutlets in a dish and pour over the marinade. Cover and leave to marinate for 1 hr in the fridge, if you have time. Tip the broad beans into a food processor with half the olive oil, plenty of salt and pepper, and the lemon juice. Blitz to a chunky purée, then tip into a saucepan but leave off the heat.
step 2
Heat a griddle pan and cook the lamb for 2-3 mins on each side for thinner chops, 3-4 mins on each side for thicker chops. While the chops cook, gently heat the purée. Then stir through the mint and the rest of the olive oil. Check for seasoning. Serve the lamb in a pile with a bowl of the smashed broad beans and plenty of bread to mop up the juices.
