Lamb cutlets, chickpea puree and grilled zucchini salad

serves / 4 prep / 15 minutes cook / 15 minutes

Ingredients

2 x 400g cans chickpeas, rinsed, drained 2 garlic cloves, crushed 80ml (1⁄3 cup) fresh lemon juice 80ml (1⁄3 cup) extra-virgin olive oil 3 zucchini, peeled into ribbons 12 french-trimmed lamb cutlets

SALSA VERDE:

1 cup fresh mint leaves 1 cup fresh parsley leaves 1 cup fresh basil leaves 2 tbsp capers, rinsed, drained 4 anchovy fillets, chopped 80ml (1⁄3 cup) extra-virgin olive oil

1. To make the salsa verde, process the mint, parsley, basil, capers and anchovies in a food processor until finely chopped. With the motor running, slowly add the oil until smooth and combined. Season well. Add a little water to thin the consistency, if needed. Transfer to a bowl. Set aside.

2. Use paper towel to wipe the bowl of the food processor clean. Add the chickpeas, garlic, lemon juice and 1⁄4 cup oil. Process until almost smooth.

3. Preheat a chargrill pan or barbecue grill on medium. Combine the zucchini ribbons and remaining oil in a bowl. Season. Cook zucchini, turning, for 3 minutes or until charred and tender. Transfer to a plate.

4. Season the lamb cutlets. Add to the pan or grill and cook for 4-5 minutes each side for medium or until cooked to your liking. Transfer to a plate and set aside for 3 minutes to rest.

5. Season the lamb cutlets. Add to the pan or grill and cook for 4-5 minutes each side for medium or until cooked to your liking. Transfer to a plate and set aside for 3 minutes to rest.