Summer Lamb Shortloin & Roast Veggie Salad for Dinner

While the potato is roasting, thinly slice the courgette into rounds. Place the courgette on a second oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat, then roast until tender, 15-20 minutes. When the courgette is done, set aside to cool slightly.

While the courgette is roasting, zest the lemon to get a pinch, then slice into wedges. Pick and roughly chop the mint leaves. Finely chop the garlic. Finely chop the parsley leaves.

Season the lamb shortloin on both sides with salt and pepper. Heat a large frying pan over a high heat with a drizzle of olive oil. Cook the lamb for 3-4 minutes each side for medium or until cooked to your liking. Transfer to a plate to rest for 5 minutes. Wipe out the pan with paper towel.

While the lamb is cooking, combine a squeeze of lemon juice and the Greek-style yoghurt in a small bowl. Season with salt. Set aside. In a large bowl, combine a drizzle of olive oil and a drizzle of white wine vinegar. Add the rocket leaves, mint, crumbled Greek salad cheese and roasted courgette. Toss to coat and season to taste. Set aside. Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the pine nuts, garlic and panko breadcrumbs (see ingredients) and toast, tossing, until just golden, 2-3 minutes. Remove from the heat, then stir through the lemon zest and parsley. Season with salt and pepper.