Lamb, Courgette and Chèvre Salad
A wonderful summer salad that can be whipped up in barely any time. You can cook it on the BBQ to get that charred flavour, or you can easily pan-fry both the lamb and the courgettes.
Ingredients
2 lamb loin fillets (backstrap)
5 Tbsp olive oil
3 courgettes sliced lengthways, about 3-4mm thick and brushed with a little olive oil
1 pack baby spinach
1 small red onion, finely sliced
1 telegraph cucumber, deseeded and sliced
1 red chilli, deseeded and thinly sliced
1 handful fresh mint, finely sliced
180g green olives, pitted and sliced
150g Meredith Dairy Dill Chèvre, broken into chunks
1 lemon, juice and zest
Method
In a pan, lightly fry the red onion and courgette slices in a bit of oil until just starting to soften, remove from heat
Rub backstraps with 2 Tbsp of the olive oil, and season with salt and pepper
Heat a fry pan or the BBQ to hot and cook the lamb for 4-5 mins on each side. Remove from heat and let meat rest for 5 mins
On a large platter, scatter spinach, cucumber, courgette, red onion, chilli, mint, olives and chèvre. Season with salt and pepper
Finely slice lamb across the grain and scatter over the top of the salad. Combine juices from resting lamb with remaining olive oil, lemon zest and juice then gently fold this dressing through the salad. Enjoy