Lamb and mint salad
Vibrant and full-flavoured, this is summer on a plate!
- Preheat oven to 200C.
- Place potatoes and 1 1/2 tbsp olive oil into a baking dish. Season. Cook for 15 minutes then add cherry tomatoes. Cook 5 more minutes.
- To make the dressing, whisk 1 tbsp olive oil with 1/2 cup chopped mint leaves and the red wine vinegar. Season and set aside.
- Rub lamb with remaining oil and cumin seeds. Place in a nonstick frying pan over a high heat. Season. Seal on all sides then cook on medium heat, 5 to 10 minutes. Set aside to rest.
- Thinly slice lamb. In a large bowl toss lamb with beans, potatoes, tomatoes, rocket and remaining mint. Add dressing and toss, then serve.