KEY POINTS:
Serves 4
400g tin of butter beans, drained
Olive oil
Juice of one small lemon
16 kalamata olives
1 red onion, peeled and sliced
4 vine-ripened tomatoes, peeled, seeds removed and diced
1 Lebanese cucumber
1 Tbs sherry vinegar
16 lamb cutlets
Sea salt and freshly ground black pepper
1. In a food processor, puree the beans with lemon, 100mls of olive oil and seasoning until smooth.
2. In a bowl, put the olives, onion, tomatoes and cucumber. Pour over 1 Tbs olive oil and the vinegar, season and set aside.
3. Heat a frypan, add a little olive oil and cook the cutlets in batches, approximately 3 minutes on each side [depending on size] until well coloured, season.
4. Plate the puree first, then a couple of spoonfuls of the salad and top with the cutlets.
