I love this recipe. It’s tasty, very seasonal and fresh and you can’t help but feel you’re doing yourself a favour when you eat it. It’s got crunch, it’s sharp, it’s sweet and the accessibility of the ingredients make it good for the home cook.
When cooking lamb, leave it out until it gets to room temperature and season it beforehand. For grilling, coat the meat with a touch of extra virgin olive and cook on a moderate heat – not too hot – testing it after three or four minutes on each side so the meat’s cooked evenly.
Let them rest and they’re good to go.
You will need:
100ml extra virgin olive oil
1 teaspoon coriander seeds, ground
zucchini – 1 yellow and 1 green
handful of coriander leaves
handful of rocket leaves or watercress
2 zucchini flowers
50g shanklish cheese
handful of fresh peas
2 or 3 snow pea tendrils
2 lamb cutlets
Sauce Vierge:If you’re grinding the coriander seeds with a mortar and pestle, lightly toast them beforehand. Juice the two lemons and whisk into the oil then add the ground seeds, then push through a sieve. Season accordingly.
Grill lamb cutlets over your BBQ or on your stovetop and allow to rest.
In a large bowl, prepare the salad: take a small amount of coriander leaves, snow pea tendrils, zucchini flowers and rocket/cress. Slice one of each zucchini into the mix raw. Use a mandolin if possible. The zucchini ribbons are nicest approximately 2mm wide. Crumble shanklish cheese over salad mix and add the peas (freshly podded). Dress with Sauce Vierge and season appropriately.