Lamb cutlets on butter bean puree with olives and tomatoes
|1 can||Butter beans, 400g|
|100 ml||Olive oil|
|1||Lemon, small, juiced|
|1||Red onion, peeled and sliced|
|4||Vine-ripened tomatoes, peeled, seeds removed and diced|
|1 tbsp||Olive oil|
|1 tbsp||Sherry vinegar|
|1||Salt & freshly ground pepper, to season|
- In a food processor, puree the beans with lemon, 100mls of olive oil and seasoning until smooth.
- In a bowl, put the olives, onion, tomatoes and cucumber. Pour over 1 Tbs olive oil and the vinegar, season and set aside.
- Heat a frypan, add a little olive oil and cook the cutlets in batches, approximately 3 minutes on each side [depending on size] until well coloured, season.
- Plate the puree first, then a couple of spoonfuls of the salad and top with the cutlets.
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