Chocolate berry cups
Fran Warde's decadent dessert cups can be make ahead or whipped up at the last minute
Grilled lamb with hummus mash
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 8 lamb chops
- 2 courgettesthickly sliced
- 3 tbsp olive oil
- 1 red onionhalved
- 1 lemon
- 2 x 400g / 2 x 14oz cans chickpeas
- 50g feta cheese
- handful mintleaves, finely chopped
Nutrition: per serving
- kcal633
- fat41g
- saturates16g
- carbs23g
- sugars3g
- fibre6g
- protein44g
- salt1.3glow
Method
step 1
Heat grill to high. Put the chops and sliced courgettes on a baking tray, then toss with 1 tbsp olive oil and season. Grill for 3-5 mins, then turn everything over and cook for 5 mins more or until the lamb is cooked through.
step 2
Meanwhile, cut the onion into thin halfmoon slices and tip into a bowl with another tbsp olive oil and a good squeeze of lemon juice. Leave to marinate.
step 3
Tip the chickpeas into a sieve. Pour over boiling water to warm them, then whizz with the remaining oil and half the feta. Add a few tbsps of water to loosen, then season to taste. Serve with the lamb, courgettes and onions, sprinkled with the mint and remaining feta.
