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Want a light, carb-free meal packed with zingy fresh flavours? Then our take on a Greek salad is it. Forget lettuce leaves... we're taking it up a notch with butterbeans. Same great flavours... new twist.
preheat oven to 180°C.
season the lamb rump with salt and pepper, before flash frying it in a really hot pan to seal.
transfer the pan to the oven to cook through for 8-9 minutes. We like it cooked to medium.
drain the beans from the tin and gently warm up in a frying with the shot of oil, squeeze of lemon juice and the crushed clove of garlic.
peel and finely slice the red onion, halve the black olives and crumble the feta into a mixing bowl.
quarter the tomatoes, discard the pulp and hack up the flesh that’s left.
rip up the mint leaves, adding to the mixing bowl with the tomato.
remove the cooked lamb from the oven and leave to rest for 2 minutes.
stir the warm beans into the mixing bowl and dump a hefty portion onto a plate.
slice the lamb and drape it over the warm leafless Greek salad and enjoy.