GRILLED LAMB & MOZZARELLA SALAD

SERVES 4 PREP 10 MINS + RESTING COOK 5 MINS

• 2 tbsp lemon juice, plus 2 tsp zest

• 2 tbsp extra-virgin olive oil

• 3 medium zucchinis, peeled into ribbons

• 200g yellow squash, thinly sliced

• 1 long red chilli, seeded, finely sliced

• 12 lamb cutlets, trimmed

• 1 tbsp olive oil

• 250g sugar snap peas, blanched, split

• ½ x 100g tub snow pea sprouts, trimmed

• 200g buffalo mozzarella,

coarsely torn

1 In a medium bowl, whisk lemon juice and olive oil together. Add zucchini, squash and chilli. Mix well and season.

2 Preheat a barbecue or chargrill plate on high. Brush lamb cutlets with olive oil and season. Cook, 1-2 mins each side until cooked to taste. Rest, loosely covered with foil, 3 mins.

3 Spoon zucchini mixture onto a large platter with sugar snap peas and sprouts. Top with lamb cutlets. Scatter with mozzarella.

4 Drizzle any remaining lemon dressing mixture over and top with zest to serve.