Lamb Backstrap & Avocado Salsa Verde Dense Bean Salad

400 g Lamb backstrap

1 tsp Garlic powder

1 tsp Smoked paprika

½ tsp Ground cumin

1 pinch Kosher salt (or fine sea salt)

1 pinch Cracked black pepper

1 tbsp Olive oil

400 kg Cannellini bean, rinsed and drained

1 Roasted red pepper (from a jar), sliced

1 Shepard Avocado, sliced

Salsa Verde

1 cup Parsley, roughly chopped

½ cup Coriander, roughly chopped

1 Garlic clove

1 tbsp Capers

1 tbsp Red wine vinegar

½ tsp Dijon mustard

4 tbsp Extra virgin olive oil

1 pinch Kosher salt (or fine sea salt)

Rub the lamb with olive oil, garlic powder, paprika, cumin, salt and pepper. Sear in a very hot pan or grill for about 3 - 4 minutes per side until nicely browned but still pink inside. Rest for at least 10 minutes before slicing.

For the salsa verde, blitz the parsley, coriander, garlic, capers, vinegar, mustard, olive oil and a pinch of salt in a small food processor or food chopper until very fine.

In a large bowl add the cannellini beans, roasted pepper, avocado and cherry tomatoes. Slice the lamb and add to the bowl too with a few spoonfuls of salsa verde so everything becomes glossy and covered.

Serve in a salad bowl with a few extra slices of avocado on top and enjoy!

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Lamb Backstrap & Avocado Salsa Verde Dense Bean Salad