Method:
1 Heat oil in a frying pan over a medium heat, add the tortilla and cook for 2-3 minutes each side or until toasted. Remove to a plate.
2 Increase the heat to high, drizzle the lamb fillet with oil and season with salt and pepper. Cook for 3 minutes each side for medium or until cooked to your liking. Set aside to rest, thinly slice.
3 Combine the lettuce, tomato, beans, capers, parsley and dill in a medium bowl. Tear the toasted tortilla and add to the salad with the sliced lamb.
4 Whisk the mustard, vinegar and 2 tbs olive oil together and drizzle over the salad, season with salt and pepper and toss to combine. Serve.