Seared lamb Niçoise with toasted pine nut dressing

Name: Seared lamb Niçoise with toasted pine nut dressing
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Ingredients: 2 clove/s garlic, 1 crushed; 1 sprig/s rosemary, leaves only, chopped; 3 tbsp extra virgin olive oil; 2 lamb leg steaks; 200 g pack trimmed fine green beans; 12 kalamata olives, stones removed; 150 g mixed baby tomatoes, quartered; ¼ cucumber, peeled, halved and thickly sliced; 4 caperberries, stalks trimmed, then quartered

The classic combination of green beans, olives, cucumber, capers and tomatoes are the base of a classic salad Niçoise. Mary Gwynn's take on it comes with a creamy pine nut-based dressing studded with ZOE Daily30+ that complements the richness of barbecued meats such as the lamb steaks here.

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Serves2
CourseMain meal
Prepare15 mins
Cook15 mins
Total time30 mins
PlusPreparation time 15 minutes + marinating

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2 clove/s garlic, 1 crushed
1 sprig/s rosemary, leaves only, chopped
3 tbsp extra virgin olive oil
2 lamb leg steaks
200g pack trimmed fine green beans
12 kalamata olives, stones removed
150g mixed baby tomatoes, quartered
¼ cucumber, peeled, halved and thickly sliced
4 caperberries, stalks trimmed, then quartered

For the dressing

15g pine nuts, toasted
¼ tsp rock salt
2 tbsp finely grated Parmigiano Reggiano
½ x 25g pack flat leaf parsley, chopped
2 x 15ml tbsp ZOE Daily30+

If using the barbecue, preheat it. Mix the crushed garlic clove with the rosemary, some seasoning and 1 tbsp of the oil. Brush this over the lamb and let it marinate for 15 minutes.
Blanch the beans in boiling water for 2-3 minutes, then drain and plunge into cold water to stop them cooking. Drain again and pat dry with a clean tea towel. Halve and place in a bowl with the olives, tomatoes, cucumber and caperberries.
For the dressing, pound the pine nuts, remaining garlic and rock salt in a pestle and mortar or small processor to make a paste. Gradually stir in the parmesan and remaining 2 tbsp olive oil, keeping the mixture thick. Stir in the parsley and the ZOE Daily30+. Add to the salad and stir to coat. Transfer to a serving dish.
Barbecue the steaks (or cook on a preheated griddle) for 3-5 minutes each side, or until cooked to your liking, ensuring that all surfaces are nicely browned. Rest for 5 minutes, then slice and serve with the salad.

Cook’s tip

This is another versatile salad that changes every time I make it depending on what’s to hand. If I’m making a summer lunch or simple supper, then I’ll leave out the meat and top with a couple of hard-boiled eggs, cut into wedges and garnish with anchovy fillets; or use tuna, salmon or even oyster mushrooms instead. Also try swapping in roasted peppers, salad onions, beef tomatoes, courgette slices and even shredded lettuce or rocket leaves for the veg. The salad can be made ahead and chilled for an hour or so, but remove from the fridge 30 minutes before serving as it is better at room temperature.

Typical values per serving when made using specific products in recipe