Warm courgette and mint salad with feta and lamb fat dressing

Serves 4


  • 4 courgettes, cut on the diagonal into 4-5 mm
  • 1 bunch of mint, leaves picked
  • 100g pitted black olives, roughly chopped
  • 100g feta cheese
  • 2 baby gem lettuces, leaves picked and washed
  • ½ bunch of coriander, leaves picked and stalks chopped
  • 1 green chilli, sliced
  • 1 green pepper, diced
  • 100g rendered lamb fat or left over lamb dripping  (warmed)
  • 25ml sherry vinegar
  • salt and pepper to taste



  1. Place the washed lettuce, coriander leaves and chopped stalks, mint leaves, olives, green pepper, green chilli and feta cheese onto a large serving platter.
  2. Cut the courgettes into thick slices.  Place a little of the lamb fat into a non-stick frying pan and heat up over a high heat.  Add the sliced courgettes, a few at a time, and fry until coloured, about a couple of minutes on each side.  Keep going until they are all fried, and sprinkle over a little salt.
  3. To assemble add the cooked courgettes to the rest of the salad platter, drizzle with the sherry vinegar and warmed lamb fat, and serve.