Ingredients

Method

• 2 x 400 g cans butter beans
• 2 T olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, crushed
• 1 x 400g cans diced tomatoes
• a few sprigs fresh rosemary
• sea salt and freshly ground black pepper, to taste
• 4 rounds feta, drained and dried
• toasted ciabatta, for serving
• 500 g free-range lamb steaks, at room temperature
• 3 T olive oil
• sea salt and freshly ground black pepper, to taste
• 4 sprigs fresh rosemary
• 1-2 cloves garlic, crushed
• 200 g baby spinach
• ½ lemon, juiced

Method

Ingredients

1. Rub the steaks with 2 T olive oil and season with salt. Heat a cast-iron pan until very hot. Remove from the heat and spray with cooking spray, then return to the heat.

2. Add the steaks, tuck a sprig of rosemary under each, and sear for 4 minutes or until well-browned. Turn and brown the other side. Smear with garlic and season with pepper. Allow to rest for 5–8 minutes.

3. Toss the spinach with 2 T olive oil, lemon juice and season to taste.

Find the recipe for baked butter beans here.

Find more bean recipes here. 

Photographs: Toby Murphy
Production: Brita Du Plessis
Food assistant: Kate Ferreira