Barbecue lamb & courgette salad

30-60 minutes 600 kcal or less barbecue barbeque bbc good food magazine july bbq butter bean butter beans courgette courgettes diner dinner feta cheese lamb lamb cutlet lamb cutlets lemon lemons mains mint olive oil red chilli red chillies salad spring onion spring onions summer summery super supper

N/A

Source

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

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.

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.

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.