BROAD BEAN, MINT AND FETA SALAD WITH MARINATED LAMB
Preparation 20 minutes, plus marinating Cooking about 15 minutes Serves 4 Try to use younger broad beans if you can as they are more tender – they often become mealier in texture as they grow larger.
1 tsp each coriander and fennel seeds 1 garlic clove, peeled 150g full-fat plain yogurt ½ tbsp olive oil 500g lamb leg or shoulder, fat trimmed and cut into chunks 300g broad beans (podded weight) 1 Little Gem lettuce, torn 6-8 radishes, thinly sliced a handful of mint leaves zest of 1 lemon, plus lemon wedges, for serving (optional) 100g feta, crumbled extra-virgin olive oil, for drizzling
1 Roughly grind the spices with the garlic and a large pinch of sea salt in a pestle and mortar. Mix together with the yogurt and oil in a non-metallic dish. Add the lamb and turn to coat in the mixture. Cover and chill overnight.
2 Blanch the broad beans in boiling water for 2-3 minutes. Drain and refresh under cold water. Pop out of their skins and set aside.
3 Thread the lamb onto skewers. Barbecue, griddle or grill for about 10-12 minutes, turning to cook evenly. Leave to rest for a few minutes while you assemble the salad.
4 Toss the broad beans with the lettuce, radishes, mint leaves and lemon zest. Pile onto a serving plate, scattered with the feta and a drizzle of olive oil, alongside the lamb skewers.