Make extra and stuff the sliced
meat, courgettes and
houmous mash into pitta breads the
next day for a simple, tasty lunch.
Heat grill to high. Put the chops and sliced courgettes on a baking tray, then toss with
1 tbsp olive oil and season. Grill for 3-5 mins, then turn everything over and cook for 5 mins more or until the lamb is cooked through.
Meanwhile, cut the onion into thin halfmoon slices and tip into a bowl with another tbsp olive oil and a good squeeze of lemon juice. Leave to marinate.
Tip the chickpeas into a sieve. Pour over boiling water to warm them, then whizz with the remaining oil and half the feta. Add a few tbsps of water to loosen, then season to taste. Serve with the lamb, courgettes and onions,
sprinkled with the mint and remaining feta.