Lamb cutlets on butter bean puree with olives and tomatoes

Babiche Martens

Ingredients

100 ml	Olive oil
1 can	Butter beans, 400g (Main)
1	Lemon, small, juiced
16	Kalamata olives
1	Red onion, peeled and sliced
4	Vine-ripened tomatoes, peeled, seeds removed and diced
1	Lebanese cucumber
16	Lamb cutlets (Main)
1 Tbsp	Sherry vinegar
1 Tbsp	Olive oil
1	Salt & freshly ground pepper, to season

Directions

1. In a food processor, puree the beans with lemon, 100mls of olive oil and seasoning until smooth.
2. In a bowl, put the olives, onion, tomatoes and cucumber. Pour over 1 Tbsp olive oil and the vinegar, season and set aside.
3. Heat a frying pan, add a little olive oil and cook the cutlets in batches, approximately 3 minutes on each side (depending on size) until well coloured, season.
4. Plate the puree first, then a couple of spoonfuls of the salad and top with the cutlets.