Biodynamic Lamb with Broad Bean, Asparagus and Mint Salad
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
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
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.
For further information on courses in culinary visit cit.edu.au phone (02) 6207 3188 or email email@example.com.
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