Verdant with greens and beans, this simple lamb and salad dinner is sure to put a shine on your halo and deliver midweek lightness. Middle Eastern spice mix, zaatar, enhances the goodness here with a herby zing, while a boost of tangy lemon and feta will make this your new, go-to salad.
Cut green beans into thirds. Drain cannellini beans. Finely chop parsley. Thinly slice spring onion. Juice lemon.
Cook beans in a saucepan of salted, boiling water for 2–3 minutes. Drain and set aside.
In a bowl big enough for the salad, add 2 teaspoons olive oil, lemon juice and Zaatar Bazaar. Season with salt and pepper and mix well to combine.
Add parsley, green beans, cannellini beans, rocket leaves, spring onion and crumbled feta to the bowl with the dressing and mix to combine. Season with salt and pepper.
Heat a frypan over medium-high heat. Rub lamb steaks with remaining oil and season with salt and pepper. Cook for 3 minutes each side for medium rare. Remove from pan and set aside to rest for 4 minutes.
Slice lamb and serve with salad.