Name: Lamb, white bean and radicchio salad
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 300 gram lean lamb leg steaks; 2 teaspoon ground cumin; 400 gram can cannellini beans, rinsed, drained; 1 head radicchio, trimmed, leaves torn; 200 gram punnet grape tomatoes, halved; 1/4 cup pitted black olives, thinly sliced; 6 green onions, trimmed, thinly sliced; 1 tablespoon lemon juice; 1 tablespoon olive oil; lemon wedges, to serve

Ingredients

300 gram lean lamb leg steaks

2 teaspoon ground cumin

400 gram can cannellini beans, rinsed, drained

1 head radicchio, trimmed, leaves torn

200 gram punnet grape tomatoes, halved

1/4 cup pitted black olives, thinly sliced

6 green onions, trimmed, thinly sliced

1 tablespoon lemon juice

1 tablespoon olive oil

lemon wedges, to serve

Method

1.Toss lamb in cumin to coat. Spray a large non-stick frying pan with oil and heat on high. Cook lamb for 2 minutes each side (for medium) or until cooked to your liking. Remove from pan to a plate and cover loosely with foil. Set aside for 5 minutes to rest.

2.Meanwhile, place cannellini beans, radicchio, tomato, olives and onion in a large salad bowl. Season to taste. In a jug, whisk juice and oil togther and drizzle over the salad. Toss to combine.

3.Thinly slice the lamb and arrange on top of salad. Serve with lemon wedges.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook

Ingredients

Method

Related stories

About your privacy