700g lamb backstrap 

Salt and Pepper*

3 courgettes

Olive oil*

2 large handfuls baby spinach

12 pitted black olives*

150g feta*

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.