Bean and pea salad with lamb

Name: Bean and pea salad with lamb
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 600 g green beans; 7-10 Tbsp Salt; 250 g frozen peas; 125 g Spring onions; 2-3 stem(s) Parsley; 125 g dried, pickled tomatoes in oil; 7-8 TABLESPOONS white balsamic vinegar; 7-10 Tbsp Pepper; 1/2 TEASPOON Sugar; 4 TABLESPOONS Sunflower oil; 1 Branch rosemary; 2 Lamb salmon (300-400 g); 7-10 Tbsp Aluminium foil

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

600 g green beans
7-10 Tbsp Salt
250 g frozen peas
125 g Spring onions
2-3 stem(s) Parsley
125 g dried, pickled tomatoes in oil
7-8 TABLESPOONS white balsamic vinegar
7-10 Tbsp Pepper
1/2 TEASPOON Sugar
4 TABLESPOONS Sunflower oil
1 Branch rosemary
2 Lamb salmon (300-400 g)
7-10 Tbsp Aluminium foil

Directions

1
Wash the beans, drain well, clean and break them once. Cook the beans in boiling salted water for about 15 minutes. Then add frozen peas and cook for 1-2 minutes. Put beans and peas on a sieve, rinse under cold water and drain. Clean and wash spring onions and cut into fine rings. Wash parsley, shake dry and chop except for something to garnish.
2
Drain the tomatoes and collect the oil. Cut the tomatoes into strips. Mix vinegar, salt, pepper, sugar and parsley. Stir in 4 tablespoons of tomato oil. Heat 2 tablespoons of sunflower oil in a large pan. Sauté spring onions and tomatoes, turning them over, and deglaze with the vinegar marinade. Mix lukewarm beans and peas with the hot marinade in a large bowl. Leave to stand for at least 1 hour. Wash the rosemary, shake dry and remove the needles roughly. Dab lamb salmon dry. Heat 2 tablespoons of sunflower oil in a frying pan and fry the lamb salmon for about 3 minutes while turning.
3
Sauté spring onions and tomatoes, turning them over, and deglaze with the vinegar marinade. Mix lukewarm beans and peas with the hot marinade in a large bowl. Leave to stand for at least 1 hour. Wash the rosemary, shake dry and remove the needles roughly. Dab lamb salmon dry. Heat 2 tablespoons of sunflower oil in a frying pan and fry the lamb salmon for about 3 minutes while turning. Season with salt and pepper. Add rosemary to the pan and fry over a low heat, turning over, for about 6 minutes. Wrap the finished salmon in aluminium foil, leave to rest for approx. 5 minutes, then cut into slices. Season bean and pea salad with salt and pepper again and arrange on plates with slices of lamb. Garnish with parsley
4
Season with salt and pepper. Add rosemary to the pan and fry over a low heat, turning over, for about 6 minutes. Wrap the finished salmon in aluminium foil, leave to rest for approx. 5 minutes, then cut into slices. Season bean and pea salad with salt and pepper again and arrange on plates with slices of lamb. Garnish with parsley
5
Waiting time approx. 1 hour