Summer balsamic lamb
Ready in around 20 mins
- Energy: 2241kj (535Kcal)
- Protein: 34g
- Carbohydrate: 12g
- Fat: 34g
- Contains: Sulphites, Milk, Tree Nuts
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1. TO COOK THE COURGETTE AND BUTTER BEANS:
Place the butter beans into a sieve, rinse under cold running water and drain well. Slice the courgette into ½ cm sliced on the diagonal. Spray a non-stick frying pan with oil and place over a medium-high heat. Once hot add courgette and cook for 4-5 min stirring occasionally to create a char. Add the butter beans and cook for a further 1-2 mins. Place in a salad bowl and allow to cool.
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2. TO FINISH THE VEGETABLES:
Cut the cherry tomatoes in half and place in the salad bowl with the courgettes. Season with salt and pepper. Pour in the basil dressing and toss to combine.
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3. TO COOK THE BALSAMIC LAMB STRIPS:
Respray the pan and place back over a high heat. Once hot add the balsamic lamb strips, season with salt and pepper and cook for 30-60 secs – do not cook any longer as this will make the lamb tough. Remove from the pan and cover to keep warm.
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TO SERVE:
Arrange mesclun onto plates and spoon over charred courgette and butter beans. Top with balsamic lamb and sprinkle over shaved Parmesan and pinenuts.
- 1 pack of balsamic lamb strips
- 1 bag of butter beans
- 1 pot of basil dressing
- 1 pot of shaved Parmesan and pinenuts
- 1 bag of cherry tomatoes
- 1 courgette
- 1 bag of mesclun
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