See Also: Tea-Smoked Lamb on a Broad Bean and Spinach Salad with Griddled Spring Onions(recipes)
Spinach, broad bean and artichoke salad(recipes)
Broad bean and flamed pepper salad(recipes)
Artichoke and broad bean salad with preserved lemon(recipes)
Chargrilled leek, spring onion and halloumi salad with tea-smoked chicken(recipes)
Broad bean, asparagus and potato salad with duck in parma ham(recipes)
Smoked mackerel ' rillettes' with a green bean and shallot salad(recipes)
Teriyaki smoked eel with smoked eel and trout salad(recipes)
Tagliarini with prosciutto, peas, spring onions and parmesan(recipes)
Seared sea bass with noodles, parsley butter and spring onions(recipes)

Tea-Smoked Lamb on a Broad Bean and Spinach Salad with Griddled Spring Onions (recipes)






Serves 2



Preparation time

less than 30 mins



Cooking time

10 to 30 mins

















Ingredients



For the lamb:200g/7oz lamb chump steak55g/2oz tea leaves55g/2oz dark brown soft sugar55g/2oz basmati riceFor the salad:140g/5oz broad beans, shelled 110g/4oz young leaf spinach55g/2oz mixed chopped fresh herbs e.g. mint, coriander, flatleaf parsley, chervil3 tbsp olive oilsalt and freshly ground black pepperFor the onions:6 spring onions, trimmed1 tbsp olive oil



Method



1. Place a piece of foil in the base of a medium sauté pan.2. In a small bowl mix together the tea, sugar and rice.3. Pour the tea mixture on top of the foil.4. Cover the tea mixture with another piece of foil.5. Lay the lamb on top of the foil, cover with a lid and cook over a medium heat for 10-12 minutes.6. Meanwhile, place a griddle pan on the heat.7. Drizzle the spring onions with olive oil.8. Griddle the spring onions until well charred on both sides. Remove and set aside.9. In a large bowl mix together the beans, spinach and herbs. Season.10. Divide the spring onions between two serving plates.11. Drizzle the salad with oil, then place a portion on top of the spring onions.12. Top the salad with the lamb and serve.