Lamb, Peach And Pine Nut Salad

1. 1

   Preheat a grill pan or large skillet on high heat. Drizzle the lamb with 1 tbsp of the olive oil and season with salt and pepper. Cook for 3 mins per side for medium, or until cooked to desired doneness. Remove from pan and let stand, loosely covered with foil, for 5 mins.

2. 2

   Heat a medium skillet on medium heat. Add the pine nuts and toast for 2 mins, or until golden. Drizzle the peaches with the remaining 1 tbsp olive oil and cook, flesh-side down, for 2 mins. Turn and cook for a further 2 mins. Place in a bowl with the pine nuts, mint, vinegar, extra virgin olive oil, lettuce leaves and chives. Toss to coat.

3. 3

   Add the sliced lamb and any resting juices. Season with salt and pepper. Toss and serve.

* Per serving · 4 servings · Values may vary.