A delicious, spicy summer salad.

Ingredients

• 1 orange, grated rind
• ¼ cup virgin olive oil
• 1-2 tablespoons chopped fresh thyme or lemon thyme
• 1-2 tablespoons za'atar
• 5-6 lamb strip-loins
• Salad
• 3 oranges
• 12 fresh dates, halved and stoned
• 2-4 handfuls rocket or other baby salad leaves
• about 12 green olives
• 1 small red onion, peeled and sliced
• 1 tablespoon chopped fresh thyme leaves
• 1 green chilli, deseeded and sliced
• ¼ cup virgin olive oil
• 2 tablespoons white wine or cider vinegar

Method

1. Mix together the orange rind, olive oil, thyme and za'atar in a snap lock bag. Add the lamb strip-loins and massage in the marinade. Leave to marinate at room temperature for 20 minutes.
2. Barbecue or pan-fry the strip-loins over a moderately high heat for about 5-7 minutes, turning occasionally until well browned. Set aside on a plate, covered to rest before carving.
3. Cut away the thick skin and white pith from the oranges and segment or dice the flesh. Place in a bowl with the dates, rocket or baby salad leaves, olives, onion, thyme, chilli, olive oil and vinegar. Season well with salt and pepper.
4. Slice the lamb on a slight angle into 1-2 cm thick slices and toss with the salad. Serve immediately once tossed with toasted ciabatta bread.

Cooks Tips

- For the salad, use a flavoured olive oil like lemon or orange.

- Za'atar is an aromatic blend of herbs and spices used across the Middle East that is delicious with lamb.

Allyson's quick za'atar

Combine the following ingredients: 1 tablespoon crushed dried thyme (or 2 tablespoons chopped fresh thyme), 1 teaspoon crushed sumac, 1 teaspoon toasted sesame seeds, ¼ teaspoon salt.