Ingredients
• 1 teaspoon olive oil
• 1 small brown onion, halved, thinly sliced
• 1 garlic clove, crushed
• 2 bunches English spinach, stems trimmed, washed, dried, coarsely chopped
• 1 tablespoon fresh lemon juice
• 1 x 400g can Cannellini Beans, rinsed, drained
• 60g reduced-fat feta, crumbled
• 6 (about 300g) lamb rump steaks, excess fat trimmed
• 4 egg tomatoes, halved lengthways
• Olive oil spray
Method
1. Heat the oil in a large non-stick frying pan over medium heat. Add the onion and cook, stirring, for 4 minutes or until the onion softens. Add the garlic and spinach, and cook for 1 minute or until the spinach wilts. Add the lemon juice and remove from heat. Add the beans and feta, and toss until well combined. Season with salt and pepper.
2. Heat a barbecue grill or chargrill on medium-high. Spray both sides of the lamb and tomato with olive oil spray. Season with salt and pepper. Cook the lamb on the grill for 3 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside to rest.
3. Meanwhile, cook the tomato on the grill for 3 minutes each side or until just tender.
4. Thickly slice the lamb across the grain. Divide the bean mixture and tomato among serving plates. Top with the lamb. Season with salt and pepper to serve.
