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Barbecue lamb & courgette salad

Barbecue lamb & courgette salad

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus marinating
  • Easy
  • Serves 3

This all-in-one salad makes light work of a summer meal and the most of the barbecue

Nutrition: per serving
NutrientUnit
kcal596
fat37g
saturates16g
carbs15g
sugars5g
fibre4g
protein53g
salt2.4g
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Ingredients

  • 9 lamb cutlets , French trimmed
  • 3 lemons , 1 zested and juiced, others each cut into 4 fat slices
  • olive oil
  • 250g baby courgettes , halved lengthways
  • small bunch of mint , leaves picked
  • 400g can butter beans , drained
  • 1 red chilli , deseeded and finely chopped
  • 4 spring onions , finely sliced
  • 140g feta cheese , crumbled

Method

  • STEP 1

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

  • STEP 2

    Lift the lamb cutlets out of the marinade, season well and barbecue or griddle for 1-3 mins on each side. Barbecue or griddle the courgettes for 2-3 mins on each side until tender and charred. Barbecue or griddle the lemon slices for 30 secs-1 min each side to char and caramelise slightly.

  • STEP 3

    Transfer the lamb and courgettes to a platter. Scatter on the mint, lemon zest, butter beans, chilli, spring onions, feta and seasoning, and gently toss. Drizzle with olive oil and add the barbecued lemons to the platter to squeeze over.

Goes well with

Recipe from Good Food magazine, July 2011

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A star rating of 5 out of 5.9 ratings
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