Summer bean salad with lamb filets

Ingredients

Directions

1. 1

   Roast the pine nuts in a pan without fat until golden brown, take them out. Clean and wash the green beans. Peel the broad beans. Blanch the beans in boiling water for about 5 minutes, drain.

2. 2

   Remove the white skin from the beans. Wash the savory. Simmer the green beans with the savory in boiling salted water for about 15 minutes. Add the broad beans about 5 minutes before the end of the cooking time. Drain, rinse with cold water and let drain.

3. 3

   Clean, wash and slice the tomatoes. Wash the cucumber, cut in half lengthwise and remove the seeds with a ball cutter. Cut cucumber into pieces. Peel and finely dice shallot. Beat vinegar, honey, mustard, 4-5 tbsp. oil and diced shallots with a whisk.

4. 4

   Season vigorously with salt and pepper. Mix beans, tomatoes, cucumber and dressing well and let it stand for about 15 minutes. In the meantime, wash the rosemary, shake dry and roughly brush the needles off. Wash the meat, dab dry and season with salt and pepper.

5. 5

   Heat 1-2 tablespoons of oil in a coated frying pan. Sauté the lamb salmon in it for approx. 3 minutes, turning it over. Add rosemary to the pan and fry over a low heat, turning over, for about 5 minutes.

6. 6

   Wrap the finished salmon with the rosemary in aluminium foil and let it rest for about 4 minutes. Season salad again with salt, pepper and honey. Arrange the salad on plates. Cut the lamb into slices and add to the salad.

7. 7

   Coarsely chop the pine nuts. Sprinkle on salad.