Serves 2 | prep 15 mins | total time
- 300g lean lamb steaks, trimmed
- 11⁄2 tsp olive oil
- 1 tsp dried mint
- 1 x 400g tin butterbeans (or other white beans)
- about 100g ripe small tomatoes
- about 175g cucumber
- 40g pitted black olives (we used Kalamata)
- 40g feta
- a good squeeze of lemon juice, plus extra wedges
- 1⁄2 x 200g pot tzatziki
- Put a chargrill pan or frying pan on the hob to preheat. Brush the lamb steaks with 1⁄2 teaspoon of oil, then season and sprinkle 1⁄2 teaspoon of dried mint over both sides. Cook the lamb for about 2 minutes each side over a high heat, or until done to your liking, then remove to a plate to rest for about 5 minutes.
- Tip the butterbeans and the liquid from the tin into a small saucepan and heat through gently.
- Meanwhile, roughly chop or dice the tomatoes, cucumber, olives and feta for the Greek salad element
- Drain the butterbeans and mix in 1 teaspoon of olive oil, 1⁄2 teaspoon of dried mint, the lemon juice and seasoning. Gently stir through the Greek salad ingredients.
- Divide the tzatziki between 2 plates, spreading it out to one side of the plate. Slice the lamb and arrange on top of the tzatziki, then spoon the warm Greek salad with butterbeans on the side. Serve with a lemon wedge to squeeze over.