Back to Recipes

Summer balsamic lamb

with basil dressed charred courgette and butter beans

Ready in around 20 mins

RECIPE FACT:
Balsamic vinegar comes from the Emilia Romagna region of Italy and is made from grapes grown in this area.
Nutritional Info:
  • Energy: 2241kj (535Kcal)
  • Protein: 34g
  • Carbohydrate: 12g
  • Fat: 34g
  • Contains: Sulphites, Milk, Tree Nuts
Serving Amount:
Serves 2 people
Cooking Instructions:
  • 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.

  • 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.

  • 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.

  • 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.

Ingredients In your box:
  • 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

SHARE YOUR CREATION WITH US!

use the hashtag #woopnz to be featured