Lamb Steaks with Tomato, Cannellini Bean and Basil Salad

Halve tomatoes. Thinly slice spring onion. Drain and rinse cannellini beans.

Pick basil leaves from their stems and thinly slice.

Heat a frypan over medium-high heat. Rub lamb with 2 teaspoons oil and sprinkle with salt and pepper. Cook for 3 minutes each side for medium rare. Remove from pan, cover with aluminium foil and set aside to rest for 5 minutes.

Place red wine vinegar, remaining olive oil, basil, spring onion and a pinch of sea salt and pepper in a bowl big enough to fit the salad and mix well to combine.

Add tomatoes, parmesan, baby spinach leaves and beans to bowl with the dressing and mix to coat. Season to taste with salt and pepper.

Slice lamb and serve with salad.