Barbecue Lamb and Courgette Salad

• lamb cutlets↗9

  French trim

• lemons↗3

  1 zest and juice, others – each sliced into 4 thick wedges

• olive oil↗
• young courgettes↗250g g

  cut lengthwise in half

• mint↗невеликий пучок

  leaves gathered

• canned butter beans400g g

  drained

• red chili↗1

  seedless, finely chopped

• green onion↗4

  finely sliced

• feta↗140g g

  crumbles

Step-by-step instructions

1. 1

   Marinate the lamb cutlets in lemon juice and 4 tbsp olive oil for about 20 minutes. Brush the courgettes with 2–3 tbsp olive oil and season.

2. 2

   Remove the cutlets from the marinade, season well and grill or grill‑pan them for 1–3 minutes per side. Grill the courgettes on the grill or grill‑pan for 2–3 minutes per side until they become tender and browned. Grill the lemon wedges for 30 seconds to 1 minute per side until they brown and slightly caramelize.

3. 3

   Transfer the cooked cutlets and courgettes to a large platter. Sprinkle with mint, lemon zest, beans, finely chopped chili, green onion and feta crumbles, and toss lightly. Drizzle with olive oil and add the grilled lemon wedges, which can be squeezed over the salad.