TODAY’S RECIPE: Lamb chops with griddled courgette & feta salad

MEDITERRANEAN supper. Serves 2.

Ingredients

2 tbsp olive oil 2 tbsp chopped thyme leaves 4 lamb chops 2 small courgettes, sliced into 1cm-thick rounds 200g/7oz mangetout 1 tbsp red wine vinegar ½tsp Dijon mustard ¼ tsp chilli flakes (opt.) Small handful mint leaves, roughly chopped Small handful basil leaves, roughly chopped 25g/1oz feta, crumbled

Method

1 Heat a griddle over a high heat. Mix 1 tbsp oil with the thyme and seasoning, and brush over the lamb chops. Cook the chops for three to four minutes on each side, then stand them up and griddle the fat for one to two minutes. Remove to a plate, wrap in foil and leave to rest.

2 Brush the courgettes with the remaining oil and season. Griddle for two to three minutes on each side until they are soft and have griddle marks — you might need to do this in two batches. Meanwhile, cook the mangetout for two to three minutes in a medium pan of boiling water. Drain and tip into a large bowl with the courgettes. To make a dressing, mix the vinegar, mustard, chilli flakes (if using), mint and basil. Toss the courgettes and mangetout in the dressing. Crumble over feta and serve veg with lamb chops.