Lamb and green bean salad

Ingredients

600 g lamb round or topside steaks

750 g orange sweet potato, peeled and cut into 1cm slices

150 g green beans, pimmed

150 g mixed lettuce leaves

0.5 a green capsicum, seeded and sliced

2 celery sticks, sliced

2 tbsp olive oil

1 tbsp balsamic vinegar

0.33 cup pinenuts, lightly toasted

Brush the steaks lightly with a little oil. Season each with salt and pepper. Brush the sweet potato slices with a little oil. Preheat the barbecue flat-plate or char-grill pan to hot, add the sweet potato slices and cook until just tender, turn them once only. Remove and set sweet potato aside
Place steaks on barbecue or in char-grill pan, cook on one side until the first sign of moisture appears. Turn steaks once only. Test the steaks for degree of doneness with tongs. Rare is soft, medium feels springy and well done is very firm
Remove steaks from heat, loosely cover with foil and rest steaks for 5 minutes before serving. While steaks rest cook the green beans in a saucepan of boiling water until just tender and then plunge into cold water to cool and drain
Toss together the lettuce, capsicum, celery and green beans and place on serving plates. Thinly slice the lamb steaks and place in a bowl with the sweet potato. Drizzle with the oil and vinegar and season with black pepper. Place on the salad and scatter with the pinenuts

To make the lamb steaks a little spicy, sprinkle with 2 teaspoons of cumin seeds before cooking
Don't crowd the flat-plate or char-grill plate when you barbecue. This reduces the heat and the meat will then release juices and begin to stew