Courgette Ribbon Salad with Spring Lamb Cutlets & Green Leaf Pesto

This light and refreshing salad looks impressive but is super simple to put together, without any fancy tools – just use a vegetable peeler for the courgettes.

GREEN LEAF PESTO

1 clove garlic, chopped

½ cup raw cashew nuts

1 cup tightly packed baby spinach leaves ½ cup tightly packed basil leaves

¼ cup tightly packed rocket leaves

¹⁄³ cup extra virgin olive oil

COURGETTE RIBBON SALAD

1½ cups shelled broad beans (fresh or frozen) 4 green courgettes, ends trimmed

1 teaspoon finely grated lemon zest 3 tablespoons lemon juice

3 tablespoons extra virgin olive oil

40g shaved Parmesan

80g baby rocket leaves

LAMB CUTLETS

8-12 French-trimmed lamb cutlets Olive oil

To make the pesto, place garlic and cashews in a food processor and chop. Add all the green leaves and process again to chop. With the motor running, add oil in a thin stream until incorporated and the mixture forms a paste. Season to taste with salt and pepper. Store in the fridge.

Blanch the broad beans in boiling water for 30 seconds then plunge into ice-cold water. Peel off the grey skins and discard.

Use a vegetable peeler to slice the courgette lengthways into thin ribbons.

Combine lemon zest and juice and olive oil in a large bowl. Add courgette, Parmesan, beans and rocket. Season with salt and pepper and gently toss together. Leave to stand for 5-10 minutes for flavours to mingle while preparing lamb.

Rub lamb with a little oil and season on both sides with salt and pepper. Cook on a preheated barbecue or grill for 2-3 minutes each side or until cooked to your liking. Drizzle lamb with pesto and serve with the salad on the side. Serves 4