Ingredients (serves 4)

• 8 baby potatoes, halved
• 2 bunches asparagus, each spear cut into 4 lengths
• 400g green beans, topped and tailed
• 1 tablespoon olive oil, plus one tablespoon extra
• 400g lamb backstrap, loin chops or cutlets
• 3 rosemary sprigs, leaves picked
• 1 baby cos lettuce, leaves separated
• 1/2 fennel, thinly sliced
• 1/3 cup kalamata olives, pitted
• 1/2 bunch of basil, leaves picked
• 1 garlic clove, crushed
• 2 teaspoons dijon mustard
• 2 tablespoons capers
• 2 tablespoons red wine vinegar

Method

1. Bring a large saucepan of water to the boil. Boil potatoes for 5–6 minutes or until tender. Add asparagus and green beans for the last minute of cooking. Remove from the heat, drain and allow to cool.
2. Heat 1 tablespoon of olive oil in a large frypan over medium–high heat. Add lamb and cook for 3–4 minutes on each side or until cooked to your liking. Add rosemary to the pan for the last minute of cooking. Remove lamb from the pan and set aside to rest before slicing.
3. Meanwhile, make the salad dressing. Combine garlic, mustard, capers, vinegar and remaining 1 tablespoon of olive oil in a small bowl. Pour over salad and toss to coat.
4. Combine potatoes, asparagus, beans, cos lettuce, fennel, olives and basil leaves in a large bowl. Pour over salad dressing and toss to coat.
5. Divide salad between serving plates and top with lamb. Garnish with crispy rosemary leaves from the pan.

Nutrition information (per serve)

• Energy 1375kJ (324cal)
• Protein 27.1g
• Sodium 425mg
• Total fat 15.6g, of which saturated fat 2.9g
• Total carbohydrate 14.1g, of which sugar 4.4g
• Fibre 8.1g