Barbecued Lamb and Zucchini Salad
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Barbecued Lamb and Zucchini Salad

Barbecued Lamb and Zucchini Salad

Ingredients

Method

  • 9 lamb cutlets, trimmed
  • 3 lemons, 1 zested and juiced, 2 cut into quarters
  • Olive oil
  • 250g baby zucchini, halved lengthways
  • Small bunch of mint leaves
  • 400g tin of butter beans or similar, drained
  • 1 red chilli, chopped
  • 4 spring onions, sliced
  • 140g feta, crumbled
  • Mix the lemon juice and 4 tbsp olive oil in a bowl, and place the lamb cutlets in to marinate for 20 mins. Brush the zucchinis with 3 tbsp olive oil, and season well. When ready, barbecue the lamb for 3 mins on each side (or to your liking), and do the same for the zucchini. Barbecue the lemon quarters for 1 minute to char and slightly caramelise.
  • Transfer the meat and zucchini to a platter, and scatter with the mint, butter beans, lemon zest, chilli, feta, spring onions, and seasoning. Toss gently, then drizzle with olive oil and finish with the charred lemon for squeezing over.
20 mins
3 serving

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