Broad bean & sun-dried tomato salad with grilled lamb

Just because it's healthy doesn't mean it's lacking flavour - lemon, mustard and garlic give this dish a real kick

• Preparation: 20 mins
• Cooking: 15 mins
• Serves: 4

What you need:

• 600g podded broad beans
• 2 tablespoons lemon juice
• 2 teaspoons Dijon mustard
• 1 small clove garlic, crushed
• 2 tablespoons olive oil, plus extra for cooking cutlets
• 30g sun-dried tomatoes in oil, drained and chopped
• 2 tablespoons shredded mint leaves
• 1 tablespoon chopped flat-leaf parsley
• 8-12 lamb cutlets
• Salt and freshly ground black pepper

What you do:

1. First cook the broad beans. Bring a pan of water to the boil, add the broad beans and simmer for 4-5 minutes. Drain and rinse under cold water. Shell the beans and discard the skins.
2. In a bowl, whisk together the lemon juice, mustard and garlic, then gradually whisk in the olive oil. Add the shelled broad beans, sun-dried tomatoes and herbs. Stir gently to combine, adding seasoning to taste.
3. When you are ready to serve, heat a griddle pan until hot. Brush the lamb cutlets with olive oil and sprinkle with freshly ground black pepper. Cook the cutlets on the hot griddle for a few minutes each side, until cooked to your liking. Season the cooked cutlets with a little salt and allow to rest for a couple of minutes before serving.
4. Serve 2-3 cutlets to each person, along with a generous helping of the broad bean salad.

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