Warm salad of spring vegetables with griddled lamb

This warm, dressed salad is delicious on its own, but if you need a bit more bite, grilled lamb is the perfect choice

  • Prep:30 mins
    Cook:15 mins
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 453
  • fat 34g
  • saturates 13g
  • carbs 7g
  • sugars 3g
  • fibre 4g
  • protein 31g
  • salt 0.22g


  • 1 bunch asparagus, trimmed and sliced
  • 140g podded peas, frozen are fine
  • 140g podded broad beans, frozen are fine
  • 3 tomatoes
  • 6 tbsp olive oil
  • 1 tbsp coriander seed
  • 2 tbsp red wine vinegar
  • handful tarragon leaves
  • handful mint leaves
  • 6 large lamb chops


  1. Get a bowl of iced water at the ready and bring a large pan of salted water to the boil. Cook the asparagus in the water for 3 mins, then scoop into the iced water with a slotted spoon. Cook the peas for 2 mins, then place in the iced water. Cook the broad beans for another 2 mins, pop into the iced water, then remove them from their skins. Cut a cross in the bottom of each tomato, then blanch in boiling water for about 10 secs before placing in iced water. Peel, quarter and deseed the tomatoes and cut the flesh into small chunks.

  2. Heat the oil and coriander seeds gently in a small saucepan, then take off the heat and stir through all the veg and the vinegar. Season with salt and pepper, and stir through the tarragon and mint.

  3. Heat a large griddle pan or barbecue. Season the lamb with salt and pepper, and cook for 4 mins on each side for medium, or 6 mins for well done. Serve each lamb chop with the vegetable dressing.

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