Lamb and artichoke salad

Radishes can easily be overlooked as we don't know how their flavour will fit in with a dish, but they add wonderful taste and texture to salads.

Instructions

Step 1 Slice radishes thinly and cut artichoke hearts in half. Arrange rocket, radishes and artichoke hearts on two plates.

Step 2 Make a quick vinaigrette by combining lemon juice and olive oil.

Step 3 Heat a griddle pan or barbecue to a high heat. Spray with oil and cook lamb for 3-5 minutes, until browned on both sides and cooked medium-rare. Leave to rest for 5 minutes.

Step 4 Slice lamb thinly and arrange on top of the salad. Pour over dressing and toss to combine.