Serves 4, Prep 10 mins, Cook 6 mins
500g lamb leg steaks,
trimmed 1 tblsp wholegrain mustard 1 tblsp olive oil 200g green beans,
trimmed 250g packet peeled and cooked whole baby beetroot 120g mixed salad leaves 200g block soft feta,
¼ cup olive oil
2 tsps honey 1½ tblsps red wine
vinegar Salt and pepper, to taste
1 Toss lamb in mustard. 2 Heat oil in a large, non-stick frying pan over a medium to high heat. Add lamb. Cook for about 3 minutes on each side, or until cooked to your liking. Remove. Rest, loosely covered with foil, for 5 minutes. Cut into slices. 3 Meanwhile, make dressing. Whisk all ingredients in a small jug until combined. 4 Boil, steam or microwave beans until tender. Drain. Rinse under cold water. Drain well. Drain beetroot. Cut into wedges. 5 Combine beans, salad leaves and feta in a serving bowl. Add dressing. Toss gently to combine. Top with beets then lamb.