fives times the vitamin A, vitamin C and vitamin K,
four times the iron as the same amount of iceberg lettuce.
The choice is easy... start with arugula/rocket for a healthier salad!
Here is what you need:
(16.9g carbs per serving)
1 garlic clove, chopped
2 anchovies, very finely chopped
150 ml olive oil, plus extra for brushing
juice and zest of 1 lemon
4 tbsp grated parmesan
70 g wild rocket
12 lamb cutlets (approx 550g)
2 x 410g tins cannellini beans, drained and rinsed
1 tbsp white or red wine vinegar
Here is what you do:
1. For the dressing, whizz the mustard, garlic, anchovies, 100ml of the olive oil and the lemon juice in a food processor or blender. Pour into a bowl, then stir in the lemon zest, grated Parmesan and half of the rocket, chopped.
2. Preheat a griddle/grill pan (or barbecue). Brush the lamb cutlets with oil and season. Griddle/grill (or barbecue) the cutlets over a high heat for 2-3 minutes on each side until brown and crisp.
3. Put the cannellini beans in a pan with the remaining olive oil and the vinegar; season well. Heat gently for a few minutes to warm through, then stir in the rest of the rocket. Serve the lamb on a bed of beans and rocket with the dressing drizzled over.
Thanks to Sainsbury's for the original idea here