Summer Hummer Salad

Ingredients

For the Lamb:

• 2 T olive oil
• 1 T finely chopped fresh thyme
• Juice and zest of ½ lemon
• Squeezed garlic clove
• 600g lamb backstrap ( eye fillet would also work with this)

Pea, Courgette & Olive Salad:

• 200gm frozen peas
• 2 courgettes, thinly sliced in rounds
• 80g olives
• 100g feta,crumbled
• 2 T chopped dill
• 2 T chopped flat parsley
• 2T chopped mint
• 2 spring onions,thinly sliced
• ¼ c extra olive oil
• Juice of ½ lemon
• 1T red wine vinegar
• ½ crushed garlic clove

Method

Toss first  5 ingredients in a bowl and leave to marinate.

Meanwhile blanch the peas until tender and bright green and refresh in cold water. Drain and place in a bowl with courgettes, olives, feta and spring onion.

Shake remaining ingredients in a jar and season to taste. Pour over salad just before serving.

Sear off lamb back straps until pink in the centre. Rest for a few minutes and slice into medallions.

Dress salad and gently combine with lamb.