Warm grilled lamb and avocado salad
|400 g||Lamb steaks, thick and boneless, trimmed of excess fat|
|1 Tbsp||Olive oil|
|300 g||Green beans|
|1||Pepper, yellow, seeds removed, cut into strips|
|½||Telegraph cucumber, sliced on an angle with seeds removed|
|1 handful||Mint leaves|
- Heat grill on high. Rub lamb steaks with oil and season all over with salt and pepper. Place on grill tray and grill for two to four minutes on each side, depending on thickness of the steaks and whether or not you prefer pink meat. Remove to a plate for 10 minutes to rest and cool for a little while.
- Blanch green beans in boiling water for three minutes then refresh in ice cold water. Dry. Slice remaining salad veges. Thinly slice warm lamb steaks and combine with remaining salad ingredients in a large bowl
- Place dressing ingredients in a small bowl and whisk to combine. Pour dressing over salad, toss well and serve.