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.
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.
Large handful mint, leaves picked, plus extra to serve
Finely grated zest and juice 1 lemon
For the dressing
2Tbsp.
lemon juice
1Tbsp.
Dijon mustard
2Tbsp.
olive oil
1Tbsp.
runny honey
For the salad
400g
lamb leg steaks
1Tbsp.
olive oil
75g
radishes, thinly sliced
75g
rocket
75g
baby leaf salad
150g
feta
2Tbsp.
pine nuts, toasted
Directions
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.
Step 2In a small jug, mix the dressing ingredients with plenty of seasoning. Set aside.
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.
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.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
