Ingredients 500g Lamb Backstrap 200g Baby Spinach 200g Rocket 100g Broad Beans 1 tin Chickpeas, rinsed ½ Red Onion, Sliced Finely 1 Punnet Cherry Tomatoes 1 Punnet Baby Cucumbers, sliced Salt & Pepper Dressing ¾ Cup Coconut Yogurt 1 tsp Turmeric Powder 1 tsp Seeded Mustard 1 tsp Dijon Mustard Directions Season the Lamb Backstrap with salt & pepper. In a hot pan on medium heat, place the backstrap and sear for about 3 minutes on each side. Remove from heat and let rest. In a bowl, combine all salad ingredients and stir to combine. In a small bowl, combine all dressing ingredients and stir until fully incorporated. To serve, slice the Lamb Backstrap finely and cover the salad in the coconut dressing.