Warm Salad of Watercress Citrus and Spring Lamb

For the Dressing
1 tablespoon red wine vinegar
1 garlic clove, crushed
1/2 teaspoon honey
2 teaspoons walnut oil
1 1/2 tablespoons olive oil

300g / 10 1/2 oz lamb fillets
olive oil spray for pan-frying
2 oranges
1 small pink grapefruit
3 large handfuls watercress, picked over
1/2 small red onion, finely sliced

To make the dressing, put all the ingredients in a small bowl, season with salt and freshly ground black pepper and whisk to combine.

Cut the lamb fillets in half and season with freshly ground black pepper. Lightly spray the olive oil in a frying pan over high heat and cook the lamb for 3-4 minutes, or until browned, turning once or twice. Season with salt and remove from the heat.

Peel the oranges and grapefruit. removing all the white pith. Holding them over a bowl to catch the juice, segment them by using a small, sharp knife to cut between the membranes. Put the segments in the bowl with the juices.

Cut the lamb on the diagonal into 2.5cm / 1 in thick slices and add to the bowl, along with the watercress and red onion. Pour the dressing over the salad and lightly toss to coat.