Lamb Fattoush

• 1/3 cup olive oil
• 2 flour tortillas
• 3 lamb fillets
• 1 butter lettuce, leaves separated and chopped
• 3 ripe tomatoes, chopped
• 400 g cannellini beans, rinsed
• 1 tablespoon capers, drained and chopped
• 1/2 cup flat leaf parsley, chopped
• 1/4 cup dill, chopped
• 1 tablespoon coarse grain mustard
• 2 tablespoons sherry wine vinegar

1. Heat half the oil in a large frying pan over a moderate heat. Cook tortillas, in batches for 30 seconds each side or until golden. Transfer to a plate.
2. Reheat pan; add lamb. Cook for 2 -3 minutes each side for medium rare or until cooked to your liking. Transfer to a heatproof plate. Cover with foil. rest for 5 minutes. Slice.
3. Combine lettuce, tomato, beans, capers, parsley and dill in a large bowl. Chop tortillas and add to salad with lamb.
4. Whisk mustard, vinegar and remaining oil in a jug; add to salad. Toss to combine.
5. Serve at once.

olive oil, flour tortillas, butter, tomatoes, cannellini beans, capers, flat leaf parsley, dill, coarse grain mustard, sherry wine vinegar

Taken from www.food.com/recipe/lamb-fattoush-381822 (may not work)