Summer Hummer Salad
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
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.