Warm courgette and mint salad with feta and lamb fat dressing

Serves 4

Ingredients

• 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

Method

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.