Lamb with Green Beans, Orange Salad & Passionfruit Dressing


  • 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.

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