Mediterranean lamb salad

Ingredients (serves 4)
* 250g punnet cherry tomatoes, halved
* olive oil cooking spray
* 1/2 lemon, juiced
* 2 tablespoons olive oil
* 1 garlic clove, crushed
* 1/2 teaspoon dijon mustard
* pinch caster sugar
* 150g green beans, trimmed, halved diagonally
* 550g lamb backstrap
* 1 small red onion, halved, thinly sliced
* 80g baby spinach
* 1 avocado


Method
1. Preheat oven to 200°C. Line a roasting pan with baking paper. Place tomatoes, cut side up, in pan. Spray lightly with oil. Roast for 10 minutes or until just tender. Set aside to cool to room temperature.
2. Meanwhile, combine 1 tablespoon lemon juice, oil, garlic, mustard and sugar in a small screw-top jar. Secure lid. Shake to combine.
3. Place beans in a heatproof bowl and cover with boiling water. Stand for 3 minutes. Drain. Refresh in cold water. Pat dry with paper towel.
4. Lightly spray a heavy-based frying pan with oil. Heat over medium heat. Cook lamb for 4 to 5 minutes each side for medium. Transfer to a plate. Cover with foil and stand for 5 minutes.
5. Combine tomatoes, beans, onion, and spinach in a large bowl. Cut avocado into 2cm cubes. Add to salad. Drizzle with dressing. Toss gently to coat. Arrange salad on plates. Slice lamb and place over salad. Season with pepper. Serve.

Source
Super Food Ideas - Page 72
Recipe by Tracy Rutherford