ZUCCHINI AND TOMATO SALAD
4 medium (480g) zucchini, sliced lengthways 4 medium (240g) Roma tomatoes, sliced thickly 2 tablespoons extra virgin olive oil 4 anchovy fillets, chopped finely ¼ cup (40g) pine nuts, toasted 2 tablespoons finely chopped fresh flat-leaf parsley 100g goat's feta, crumbled ½ cup fresh oregano leaves 1 tablespoon fresh lemon juice ¼ cup (60ml) extra virgin olive oil, extra
1 Combine the rosemary, salt, peppers and rind in small bowl. 2 Place the lamb onto a tray and rub the surface with the pepper mixture. Set aside for 30 minutes. 3 ZUCCHINI AND TOMATO SALAD Preheat a barbecue or grill pan to high. Toss the zucchini and tomatoes in the olive oil. Cook the zucchini and tomato until lightly charred on both sides. Transfer to a serving bowl. Using kitchen scissors, roughly chop the zucchini and tomato. Gently stir through the remaining ingredients. 4 Brush the grill plate with a little olive oil; cook the lamb for 3-4 minutes on each side or until cooked as desired. Transfer the lamb to a warm platter; cover with foil and rest for a few minutes. Serve the lamb with the Zucchini and Tomato Salad, and roast sweet potato wedges, if desired.
Not suitable to freeze or microwave.