700g lamb backstrap
Salt and Pepper*
2 large handfuls baby spinach
12 pitted black olives*
1 red chilli*
2 Tbsp chopped mint leaves
2 Tbsp red wine vinegar*
*may not be included in your Riverside Market Box
Coat lamb in oil, season and cook in a hot pan. Remove from heat and allow to rest for ten minutes. When cool, slice, reserving juices to pour over the salad.
Fry the courgette slices with a good glug of olive oil. Season, and drain.
On a large platter place the spinach, then add the lamb and lamb juices.
Scatter the olives, courgettes, feta, chilli and mint. Pour over a splash of olive oil, vinegar, salt and pepper.