Lamb cutlets on butter bean puree with olives and tomatoes
Photo by Babiche Martens
- In a food processor, puree the beans with lemon, 100mls of olive oil and seasoning until smooth.
- In a bowl, put the olives, onion, tomatoes and cucumber. Pour over 1 Tbsp olive oil and the vinegar, season and set aside.
- Heat a frying pan, add a little olive oil and cook the cutlets in batches, approximately 3 minutes on each side (depending on size) until well coloured, season.
- Plate the puree first, then a couple of spoonfuls of the salad and top with the cutlets.