Lamb chops with avocado salsa

Method

1. For the salsa, peel and roughly chop or squash the avocados and roughly chop the tomatoes. Put in a bowl with all the remaining salsa ingredients and mix well.
2. Preheat a griddle pan until hot. Season the lamb chops well with salt and black pepper. Brush with 2 tablespoons of the olive oil and griddle over a high heat for 2 minutes each side (pop the extra sprig of rosemary on the griddle for more flavour). Remove from the pan and rest for 5 minutes.
3. Meanwhile, warm the remaining olive oil in a frying pan, add the broad beans and toss for 3 minutes, until warmed through. Remove from the heat and simply stir through the chopped herbs and watercress.
4. Serve a spoonful of bean mix on a plate, with the lamb chops on top, then a spoonful of the chilled salsa on top of them.