Description: Red meat and nuts make a great team for Autumn salads. Follow our steps to making a nutritious meal the whole family will enjoy.

Serves: 4
Preparation time: 15 minutes
Cooking time: 20 minutes

Ingredients

8 lamb fillets/tenderloins, trimmed

1 tbsp sesame oil

2 tbsp hoisin

300g green beans

100g walnut halves, toasted

half small red onion, finely sliced

¼ cup coriander leaves

Balsamic vinegar

 

Method                                           

1. Brush the lamb fillets with combined sesame oil and hoisin.

2. Preheat a non-stick pan to moderately hot.

3. Cook one side of lamb fillet until the first sign of moisture appears on the uncooked side, turn and cook other side.

4. Test for doneness with tongs. Rare is soft when pressed, medium is springy and well done is very firm.
5. Rest the lamb for a few minutes before serving.

6. To serve, slice the lamb diagonally and serve on top of warm salad.

 

To make the salad: cook the beans until just tender, toss with the balsamic vinegar, toasted
walnuts, onion and coriander leaves, serve immediately.