Lamb with peas and fetta

This is lovely with lamb cutlets or lamb fillets.

1/2 tspn chopped rosemary leaves

1/2 clove garlic, crushed

1 tbspn EVOO

sea salt and cracked black pepper

4 cutlets or 100 g lamb fillet

1/4 cup mint leaves

1/2 cup frozen peas

50 g fetta cheese

1 tbspn white wine vinegar

1/2 tbspn EVOO

Combine the rosemary, garlic, oild, salt and pepper in a non-metalic bowl. Add the lamb and toss to coat. Cook the lamb for 6 - 8 minutes. Place peas, fetta, vinegar and extra oil in a bowl and toss to combine. Arrange the pea and fetta salad on plates and top with the lamb.

Serves 2.

Salmon and Chervil Salad ... perfect for lunch.

Today I've brought with me to work a lunch of salmon and fresh herbs:

50 g smoked salmon
A large handful of chervil sprigs
A few mixed salad leaves, torn up
Some slices of cucumber
1 spring onion (or slices of red onion if you prefer)
1 tbspn capers

For the dressing: 1 tspn EVOO, 1 tspn grain mustard, healthy squeeze of lemon juice

I've bought some sourdough rolls from St Honore Bakery (close to my office); a grainy bread such as a German rye or pumpernickel is also nice to munch on.

Serve the salad chilled with a glass of San Pelligrino and lemon - lunch al desko has never been so good!