Greek salad
Make a fresh and colourful Greek salad in no time. It's great with grilled meats at a barbecue, or on its own as a veggie main
Lamb chops with griddled courgette & feta salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 2 tbsp olive oil
- 2 tbsp chopped thyme leaves
- 4 lamb chops
- 2 small courgettessliced into 1cm-thick rounds
- 200g mangetout
- 1 tbsp red wine vinegar
- ½ tsp Dijon mustard
- ¼ tsp chilli flakes(optional)
- small handful mint leavesroughly chopped
- small handful basil leavesroughly chopped
- 25g fetacrumbled
Nutrition: per serving
- kcal498
- fat31g
- saturates10g
- carbs6g
- sugars5g
- fibre4g
- protein47g
- salt1g
Method
step 1
Heat a griddle over a high heat. Mix 1 tbsp oil with the thyme and seasoning, and brush over the lamb chops. Cook the chops for 3-4 mins each side, then stand them up and griddle the fat for 1-2 mins. Remove to a plate, wrap in foil and leave to rest.
step 2
Brush the courgettes with the remaining oil and season. Griddle for 2-3 mins each side until they are soft and have griddle marks – you may need to do this in 2 batches. Meanwhile, cook the mangetout for 2-3 mins in a medium pan of boiling water. Drain and tip into a large bowl with the courgettes. To make a dressing, mix the vinegar, mustard, chilli flakes (if using), mint and basil. Toss the courgettes and mangetout in the dressing. Crumble over the feta and serve the veg with the lamb chops.
