Italian Lamb with bean and tomato salad

• 4 x 250 g Northern Ireland Farm Quality Assured lamb leg steaks

For the marinade:

• 4 Anchovy fillets crushed with a fork
• 1 Garlic clove CRUSHED
• Juice and finely grated zest of 1 lemon
• 100 ml Olive oil
• 20 Basil leaves chopped

For the bean salad:

• 200 g Cooked white beans cannelloni or borlotti or a mixture of both
• 100 g Sweet corn
• 100 g Kidney beans
• Baby salad leaves (enough for 4 people)
• 100 g Supermarket or deli bought sun blush tomatoes
• 1 Red onion finely chopped
• 1 Red pepper finely chopped

For the dressing:

• 100 ml Olive oil
• 30 ml balsamic vinegar
• Handful of chopped leaves
• Salt and pepper