Lamb, Pea & Bean Salad

Step 1: Cook barley in a small saucepan of simmering water over a medium heat for 20 to 25 minutes or until almost tender and then add peas and broad beans and cook for a further 3 to 4 minutes or until just tender and then drain and then rinse under cold water until cook and drain and set aside.

Step 2: Meanwhile, heat a small non-stick frying pan over a medium-high heat.

Step 3: Spray lamb with cooking spray and add to the pan and reduce heat to medium and cook for 4 minutes, turning occasionally, or until just cooked.

Step 4: Rest for 5 minutes and then thinly diagonally slice.

Step 5: To make the dressing, whisk all the ingredients together in a small bowl.

Step 6: Combine barley mixture, lamb and mint in a shallow serving bowl and drizzle over dressing and sprinkle with feta and serve.

TIP - Try replacing the lamb with chicken breast, the mint with basil or parley and the feta with low-fat ricotta