Lamb, White Bean And Radicchio Salad - cooking recipe

Ingredients

10.5 oz lean lamb leg steaks
2 tsp ground cumin
1 (13.5 oz) can cannellini beans, drained, rinsed
1 head radicchio, trimmed, leaves torn
7 oz baby plum tomatoes, halved
1.5 oz pitted black olives, thinly sliced
6 None spring onions, thinly sliced
1 tbsp lemon juice
1 tbsp olive oil
None None lemon wedges, to serve

Preparation

Toss lamb in cumin to coat. Lightly coat a large, nonstick frying pan with oil and place over high heat. Cook lamb for 2 mins per side for medium, or until cooked to your liking. Transfer to a plate and cover loosely with foil. Let rest for 5 mins.
Meanwhile, combine beans, radicchio, tomatoes, olives and spring onions in a large salad bowl. Season to taste. Whisk lemon juice and oil together then drizzle over salad. Toss to combine.
Thinly slice lamb and arrange on top of salad. Serve with lemon wedges.