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Ingredients
- ½ red onion, finely chopped
- 30ml red wine vinegar
- 1 clove garlic, crushed
- Salt flakes and cracked black pepper
- 12 lamb cutlets
- 150g marinated goat's cheese
- ¼ cup small mint leaves
- 110ml extra-virgin olive oil
- 250g small swiss brown mushrooms, halved
- 400g can cannellini beans, rinsed and drained
- 1 small red capsicum, peeled and sliced
- 1 small yellow capsicum, peeled and sliced
Method
Heat 20 millilitres olive oil in a large frying pan over medium heat and cook mushrooms for three to four minutes until crisp but tender. Remove and cool. In a large bowl, combine beans, capsicums, onion and mushrooms. In a small bowl, whisk remaining olive oil, vinegar and garlic with salt and pepper. Meanwhile, heat an oiled barbecue and cook cutlets over high heat for two to three minutes on each side or until cooked as desired.
Add dressing to salad and toss gently. Top with crumbled goat's cheese and scatter with mint leaves. Serve salad with lamb cutlets.
