Moroccan Lamb And White Bean Salad - cooking recipe

Ingredients

1 can (15 oz) butter beans or cannellini beans, drained and rinsed
9 oz cherry tomatoes, halved
4 oz green beans, blanched
1/4 cup pesto
2 tbsp chopped parsley
2 None lamb sirloin steaks (8 oz each)
2 tbsp sumac
None None Plain yogurt, to serve

Preparation

Combine beans, tomatoes, green beans, pesto and parsley in a large bowl; season to taste.
Heat a large skillet on high heat. Cook lamb 3-5 mins each side, or until cooked to desired doneness. Roll in sumac. Cover with foil; let stand 5 mins.
Slice lamb; serve with bean salad and yogurt.