Lamb Salad with Feta

Place a large, shallow pan over a low heat and add the walnuts. Let them sit in the pan for a few minutes, shaking them every so often, until they start to smell fragrant (this won’t take long). Remove from the heat and set aside. Whisk together the balsamic vinegar, olive oil and crushed garlic to make a dressing, and season to taste. Arrange the salad leaves and chopped parsley on a large serving plate, then pile the blanched beans on top of them. Next, crumble over the feta, add the lamb and scatter over the walnuts. Finally, drizzle the dressing generously across the other ingredients, then serve (taking any left-over dressing to the table).