Name: Lamb salad with peas, zucchini and olives
Yield: 4
Ingredients: 2 tbsp olive oil; 1 tbsp finely chopped thyme; Juice and finely grated rind of ½ lemon; 1 garlic clove, finely chopped; 600 gm lamb backstrap; Pea, zucchini and olive salad; 200 gm frozen peas; 2 zucchini, thinly sliced into rounds; 80 gm black olives; 100 gm feta, crumbled; 2 tbsp coarsely chopped dill; 2 tbsp coarsely chopped flat-leaf parsley; 2 tbsp coarsely chopped mint; 2 spring onions, thinly sliced; 60 ml (¼ cup) extra-virgin olive oil; Juice of ½ lemon, or to taste; 1 tbsp red wine vinegar, or to taste; ½ garlic clove, finely chopped

Ingredients

2 tbsp olive oil

1 tbsp finely chopped thyme

Juice and finely grated rind of ½ lemon

1 garlic clove, finely chopped

600 gm lamb backstrap

Pea, zucchini and olive salad

200 gm frozen peas

2 zucchini, thinly sliced into rounds

80 gm black olives

100 gm feta, crumbled

2 tbsp coarsely chopped dill

2 tbsp coarsely chopped flat-leaf parsley

2 tbsp coarsely chopped mint

2 spring onions, thinly sliced

60 ml (¼ cup) extra-virgin olive oil

Juice of ½ lemon, or to taste

1 tbsp red wine vinegar, or to taste

½ garlic clove, finely chopped

Method

Main

1.Toss oil, thyme, juice, rind, garlic and lamb in a bowl, season to taste and stand to marinate.

2.Meanwhile, for pea, zucchini and olive salad, blanch peas until bright green and tender (1-2 minutes). Drain and refresh, then place in a bowl with zucchini, olives, feta, herbs and spring onion. Shake remaining ingredients in a jar to combine and season to taste. Just before serving, drizzle dressing over salad and toss to combine.

3.Heat a barbecue or char-grill pan to high. Drain lamb from marinade and grill until browned and cooked to your liking (2-3 minutes for medium-rare). Rest for a couple of minutes, then thinly slice, add to salad, toss to combine and serve.

Styling by Emma Knowles