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How to make Chargrilled lamb, corn and green bean salad

Yield = 4
Prep time: 0:05
Cook time: 0:20
Total time: 0:25

Ingredients

  • 1 tablespoon olive oil
  • 2 garlic cloves, crushed
  • 1 teaspoon ground cumin
  • Sea salt & freshly ground pepper
  • 2 (about 500g) lamb eye of loin fillets
  • 200g green beans, halved
  • Olive oil spray
  • 2 super sweet corn cobs, husks removed
  • 250g cherry tomatoes
  • 70g rocket
  • Lemon wedges, to serve

Method

  • Step 1 In a small bowl, combine the oil, garlic and cumin. Season with salt and pepper. Rub the lamb with the spice mix. Heat a chargrill pan over a medium-high heat. Add the lamb and cook, for 2-3 minutes each side for medium rare or until cooked to your liking. Transfer to a plate and cover with foil. Set aside to rest for 5 minutes before slicing.
  • Step 2 Meanwhile, cook the beans in a saucepan of boiling water for 2-3 minutes or until just tender. Drain and refresh under cold water.
  • Step 3 Lightly spray the corn and cherry tomatoes with oil and season with salt and pepper. Add the corn to the chargrill and cook for 7-10 minutes or until it blackens slightly. Cut either side of the hard core to remove the kernels.
  • Step 4 Add the tomatoes to the chargrill and cook for 5 minutes or until they soften slightly. In a large bowl, combine the lamb, corn, beans, tomatoes and rocket. Serve with lemon wedges.