Summer Hummer Salad

It hasn’t been the greatest of summers in these parts, so when the sun does shine we’re all about making the most of it! Here’s a fresh and easy option for a midweek meal, best enjoyed al fresco with your favourite wine on the side.

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