Lamb and white bean stew with feta

Instructions

1 Spray a large non-stick frying pan with oil and heat. Add the onion and fry for 5 min or until soft. Add the garlic, lemon zest, oregano, beans, passata and chilli and bring to a simmer. Cook for 10 min or until the sauce is reduced slightly – add a little water if it’s too dry.

2 Meanwhile, spray a separate non-stick frying pan with oil and heat. Season the lamb with black pepper, then fry over a high heat for 5–10 min until piping hot and crispy. Toss through the parsley.

3 Divide the beans among 4 bowls, top with the lamb and parsley mixture, then crumble over the feta. Drizzle with the olive oil, then serve straightaway.