WHAT YOU NEED

4 x 200g lamb backstraps 3 large yellow peaches

2 x 125g bunches rocket, trimmed, torn

350g tub marinated feta, drained

½ cup fresh mint leaves Balsamic vinegar glaze, to serve

MARINADE

2 tblsps olive oil 3 cloves garlic, crushed 2 tsps paprika 2 tsps ground cumin 1 tsp ground coriander