3 bean & Lamb Salad with Yoghurt Aioli
Time 20 min
300grms green beans
300grms butter beans
1 tin pre cooked haricot /cannelloni beans
½ red onion sliced thinly
Salt & Pepper
Juice of 2 lemons
4 Tbsp Olive oil
Here you can use any lamb cut you like, rump, leg, loin, shoulder. The recipe for the slow roasted lamb leg would work well here.
4 spoons Cannon Hill Aioli
3 spoonfuls natural yoghurt
1 Tbsp chopped mint
Blanch the beans in boiling salted water and refresh in cold water. Split the beans in ½ down the middle length ways and place in a bowl with the drained tinned beans. Season with salt and pepper, place in the shaved onion, Italian parsley, lemon juice and olive oil and gently mix together.
Mix the Cannon hill Aioli with the yoghurt and the chopped mint and place to one side.
On a plate in the middle place the bean salad top with the warm lamb and spoon on the dressing, serve.