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.

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