TODAY’S RECIPE: Lamb and garlic bread salad

SUNNY Med flavours. SERVES 4.

Ingredients

Small pack mint, finely chopped 2 tbsp extra virgin olive oil 1 lemon, zested and juiced 8 lamb cutlets 1 cook-at-home garlic baguette (170g) 300g medium tomatoes, quartered 1 large cucumber, cut into large chunks Small pack parsley, roughly chopped 1 tsp honey

Method

1. Heat oven to 200C/180C fan/gas 6. Mix half the mint with 1 tbsp oil, the lemon zest and a large pinch of salt and black pepper, then rub mixture all over the lamb cutlets.

2. Bake garlic bread for 15 minutes, allow to cool a little. Tear into chunks and return to oven for five minutes to dry out.

3. Put a griddle pan or large frying pan over a high heat. Once very hot, cook the lamb for two to three minutes each side or until nicely seared outside but still pink in the middle. Set aside to rest while you make the salad.

4. Put tomatoes and cucumber in same hot pan and cook for two minutes or until a little charred — do this in batches. Tip into a large bowl and add the toasted bread, remaining mint and the parsley.

5. Mix lemon juice with remaining olive oil and honey, then season. Pour dressing over salad and toss gently so the tomatoes don’t break up too much. Serve the warm salad alongside the lamb cutlets.