Biodynamic Lamb with Broad Bean, Asparagus and Mint Salad

Ingredients

Lamb chops

250g small green lentils 150g hazelnuts

400g broad beans, unpodded (700g podded)

2 bunches asparagus, trimmed

1 cup mint (loosely packed)

1 cup flat-leaf parsley (loosely packed, torn)

5 radishes, thinly sliced on a mandolin

½ radicchio, coarsely torn

Salt and pepper to taste

Hazelnut dressing:

Whisk together the following: 60ml (¼ cup) hazelnut oil 60ml (¼ cup) olive oil Juice of ½ lemon

1 tbsp sherry vinegar

½ clove garlic, crushed Salt and pepper to taste

Method:

Preheat oven to 180°C.

Cook lentils in a saucepan of boiling water until tender. Drain and place in a large bowl.

Meanwhile, scatter hazelnuts on an oven tray and roast, shaking occasionally, until browned (6-8 min).

Set hazelnuts aside to cool slightly, then rub with a tea towel to remove skins.

Chop hazelnuts coarsely, and add to cooked lentils. Pour hazelnut dressing over lentil mix.

Season lamb with salt and pepper. Grill on a grill plate or barbeque until medium rare.

Blanch broad beans and asparagus in separate saucepans until bright green (1 min). Drain, repeat, and drain again.

Peel broad beans and halve asparagus, and add to lentils. Add remaining ingredients, and season to taste.

Toss to combine and serve warm or at room temperature.

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