Fennel Salad with Lamb

Name: Fennel Salad with Lamb
Total time: 45 min
Yield: 4
Ingredients: Olive oil; Lamb; Cucumber; Pepper; Lettuce; Fennel; Beans; Salt; Peanut Oil; White wine vinegar; Honey; Dijon mustard; Peanuts; Salt; Pepper

Here is how to prepare a delicious fennel salad with lamb, cucumber, lettuce, red pepper and broad beans, and topped with crushed peanuts.

18 June, 2018

serves for

total time

0 HR 45 MIN

ingredients

Olive oil

2 tbsp

Lamb

4 x 200 g, breasts, trimmed and skinned

Cucumber

1/2, finely sliced

Pepper

1 red, seeded and sliced

Lettuce

2 gem, sliced

Fennel

1 large bulb, finely sliced with tops reserved for garnishing

Beans

150 g, frozen, thawed and shelled

Salt

Peanut oil

100 ml

White wine vinegar

1 tbsp

Honey

1 tbsp

Dijon mustard

1 tsp

Peanuts

50 g, unsalted, crushed

Salt

Pepper

Preparation

How to make a tasty Fennel Salad with Lamb

Preheat the oven to 190°C (170°C fan) | gas 5.
Rub the lamb breasts with the olive oil and season well.
Heat a large heatproof frying pan over a moderate heat until hot and seal the lamb breasts until golden brown in colour all over.
Transfer to oven to finish cooking for 12-14 minutes.
Meanwhile, whisk together the mustard, honey, white wine vinegar and seasoning until smooth in a small mixing bowl. Whisk in the groundnut oil in a slow steady stream until you have a thickened dressing.
Fold through most of the peanuts and chill until ready to use.
Remove the lamb from the oven and let it rest for 5 minutes before slicing into strips.
Toss with the cucumber, fennel, lettuce, red pepper and broad beans before arranging in serving bowls.
Drizzle with the dressing and garnish the top with fennel tops and a pinch of the remaining crushed peanuts.
Serve immediately.