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SERVES 4
1 tbsp olive oil
1 tbsp lemon juice
1 tbsp chopped oregano
2 lamb steaks
320g/11oz sugar snap peas
2 handfuls of salad leaves
2 green peppers, deseeded and cut into bite-sized pieces
4 large kiwi fruit, halved and sliced
320g/11oz cherry tomatoes, halved
salt and freshly ground black pepper
FOR THE DRESSING
1 tbsp red wine vinegar
½ tsp ground cumin
good pinch of sugar
2½ tbsp olive oil
Whisk together the oil, lemon juice and oregano and season well with salt and pepper. Pour the mixture over the lamb steaks, cover and marinate in the fridge for at least 2 hours. Cook the sugar snap peas in boiling water for about 3 minutes until just tender, then drain and refresh under cold water. Put the salad leaves in a serving bowl and scatter the peppers, kiwis, tomatoes and sugar snap peas on top. To make the dressing, whisk together the vinegar, cumin, sugar and oil and season to taste. Preheat the grill and cook the lamb steaks for 2–3 minutes on each side until cooked to your liking. Slice the lamb and add to the salad. Drizzle with the dressing and serve immediately.