Easter is intrinsically linked with feasting and is a great opportunity to serve something a bit special. This vibrant salad celebrates new season lamb, and the onset of springtime with green, bright flavours.

• 2 courgettes
• 200g frozen peas
• 100g radish
• 60g lambs lettuce
• 4 lamb leg steaks

For the vinaigrette dressing
• 15g fresh oregano, finely sliced
• 15g fresh mint, finely sliced
• 6tbsp olive oil
• 6tbsp red wine vinegar
• 1tbsp sugar
• ½ tsp salt

To garnish
• 4 spring onions
• 25g lightly toasted pumpkin seeds

1. Thickly slice the courgettes diagonally—about the same thickness as a pound coin. Toss in 2tbsp olive oil and griddle until soft in the centre (with a little bite still round the edges) with thick lines of black char. Season with a generous pinch of salt and put in a salad bowl.

2. Meanwhile, prepare the rest of the salad ingredients. Simmer peas for two minutes, chill quickly in iced water and strain. Wash the lambs lettuce, quarter the radishes and pile everything in the salad bowl.

3. Rub 2tbsp olive oil into the lamb steaks, season with salt and pepper and cook on the same griddle as the courgettes. Most supermarket lamb leg steaks are relatively slim and will cook in 2 minutes either side (for medium rare).

4. Set the lamb to rest while you make the dressing. Strip the herb leaves from the stalk and slice finely. Shake the oil, vinegar, sugar and salt in a jam jar and stir in the herbs—or if you have a stick blender then you might blitz at this point to create a thick green dressing. Toss the dressing through the salad, generously coating the leaves.

5. To plate-up, put a serving of the salad on each plate, top with a lamb steak (cut into strips diagonally) and garnish with the spring onion and pumpkin seeds.

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