Lamb and Broad Bean Salad with Sweetcorn

Marinating the Lamb In a bowl, combine the lamb slices with salt, pepper, and a drizzle of olive oil. Let marinate for at least 30 minutes.

Preparing the Salad 1. In a large mixing bowl, combine the blanched broad beans, sweetcorn kernels, diced red bell pepper, chopped red onion, cherry tomatoes, parsley, mint, and crumbled feta cheese. 2. Toss the ingredients gently to mix well.

Cooking the Lamb 1. Heat a skillet over medium-high heat. 2. Add the marinated lamb slices and cook for 3-4 minutes on each side until browned and cooked to your desired level of doneness. 3. Remove from heat and let rest for a few minutes before slicing.

Making the Dressing 1. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, honey, Dijon mustard, salt, and pepper until well combined.

Assembling the Salad 1. Add the cooked lamb slices to the prepared salad mixture. 2. Drizzle the dressing over the salad and lamb. 3. Toss gently to coat everything in the dressing. 4. Serve the lamb and broad bean salad with sweetcorn immediately and enjoy!