Ingredients
Zucchini and almond salad
Method
1.Combine pesto and lamb in a large bowl. Cook lamb on a heated oiled grill plate (or grill or barbecue), for 4 minutes each side or until cooked as desired. Cover with foil; stand for 5 minutes.
2.Make zucchini and almond salad: Combine zucchini, nuts and chilli in a large bowl, toss with combined juice and oil until zucchini is well coated. Season to taste.
3.Serve lamb with salad.
Dress the salad just before serving. The lamb can be marinated in pesto 2 hours ahead or overnight. You can also use lamb cutlets.
Note