- 6 passionfruit
- 1 tablespoon white wine vinegar
- Olive oil, for cooking
- 4 lamb fillets
- 100g feta, diced into 1cm cubes
- 2 large oranges, peeled, segmented
- 1 cup basil leaves
Blanch the beans in a saucepan of boiling water for 2 minutes.
Remove and refresh by plunging them into a bowl of ice water (4 cups ice in 2 cups water) to retain their colour and flavour. Cut the passion-fruit in half and remove the pulp together with the vinegar to make a dressing. Set aside.
Season the lamb with with salt and freshly ground black pepper. Heat a chargrill pan over high heat until smoking. Add a little oil to the pan then cook the lamb for 2 minutes each side for medium.
Remove from the pan and set aside to rest.
While the lamb is resting, place the beans, feta, oranges and basil in a bowl. Mix to combine the add half the dressing and mix again. Slice the lamb diagonally across the grain then divide 4 serving plates. Drizzle with the remaining dressing then serve.