Lamb & Courgette Salad

Prep time: 25mins | Serves: 4

Ingredients: ‍ ‍

For the Lamb:

• 400g lamb mince

• 20g olive oil

• 10g garlic, finely chopped

• 5g ground cumin

• 5g ground coriander

• 2g chilli flakes

• 4g sea salt

• 1g freshly ground black pepper

For the Salad:

• 300g courgette, sliced into ribbons or thin rounds

• 150g cherry tomatoes, halved

• 80g red onion, finely sliced

• 50g rocket or mixed leaves

• 15g fresh mint, chopped

• 15g fresh parsley, chopped

For the Dressing:

• 30g olive oil

• 20g lemon juice

• 10g honey

• 5g Dijon mustard

• 4g sea salt

• 1g freshly ground black pepper

Method:

1. Heat a frying pan over medium-high heat and add the olive oil.

2. Add the lamb and cook for 5–7 minutes until browned and slightly crispy at the edges.

3. Add the garlic, cumin, coriander and chilli flakes. Cook for 1–2 minutes until fragrant. Season with salt and pepper, then remove from heat and allow to rest slightly.

4. In the same pan (or a clean one), quickly cook the courgette for 2–3 minutes until just softened but still holding shape. Alternatively, leave raw for a fresher texture.

5. In a large bowl, combine the courgette, cherry tomatoes, red onion, rocket, mint and parsley.

6. In a small bowl, whisk together the olive oil, lemon juice, honey, mustard, salt and pepper until well combined.

7. Add the warm lamb to the salad, then pour over the dressing.

8. Toss everything together gently so the dressing coats evenly and the warmth of the lamb slightly softens the leaves.

9. Serve immediately.

10. Taste and adjust seasoning if needed — a squeeze more lemon for freshness or a pinch more salt to lift the flavours.

Storage:

Store components separately in airtight containers in the refrigerator for up to 2 days. Assemble just before serving for best texture.