A beautiful summer salad, ideal for picnics. 


  • 2 lamb eye of loin/backstraps

  • 200g baby rocket

  • ½ punnet red cherry tomatoes, halved

  • ½ punnet yellow cherry tomatoes, halved

  • 2 Lebanese cucumbers, diced

  • 200g baby green beans, trimmed, blanched

  • ½ cup tahini or hummus dip

  • 1 tsp smoky sweet paprika (optional)


  • 1.

    Brush the lamb with oil and season with salt and pepper. Preheat a non-stick pan to moderately hot

  • 2.

    Cook one side of the lamb until the first sign of moisture appears, then turn once and cook until done to your liking. Test for doneness with tongs. Rare is soft when pressed, medium is springy and well done is very firm

  • 3.

    Remove lamb from the heat, loosely cover and allow to rest for 3 minutes. While the lamb rests, divide the rocket, tomatoes, cucumber and beans between four serving plates.

  • 4.

    To serve, slice the lamb diagonally and place on top of each salad. Serve tahini in small bowl and sprinkle with paprika


You can replace the eye of shortloin/backstrap with lamb fillet/tenderloin, lamb round or topside steaks

Always preheat the pan when you are cooking meat to ensure it browns well

Use a pan that suits the quantity of meat to be cooked so that it doesn’t stew in the pan

Always oil the meat and not the pan, so that the oil doesn’t burn

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