Ingredients

• 2 Little Gem lettuces
• leaves washed and separated
• ½ bunch fresh coriander
• leaves picked
• stalks chopped
• bunch fresh mint
• leaves only
• 100g/3½oz pitted black olives
• roughly chopped
• 1 green pepper
• seeds removed
• diced
• ½ green chilli
• seeds removed
• sliced
• ½ red chilli
• seeds removed
• sliced
• 100g/3½oz feta
• crumbled
• 100g/3½oz leftover lamb dripping
• warmed (or extra virgin olive oil)
• 4 courgettes
• cut diagonally into 0.5cm/1/4in slices
• sea salt
• 25ml/1fl oz sherry vinegar

Directions

• Mix the lettuce leaves
• coriander leaves and stalks
• mint
• olives
• pepper
• chillies and feta together in a large bowl. Arrange the mixture on a large serving platter.
• Heat a little lamb fat (or olive oil) in a large non-stick frying pan over a high heat. Fry the courgette slices in batches until golden-brown on each side (about 1-2 minutes on each side). Sprinkle a little sea salt over each batch.
• Add the cooked courgette slices to the salad platter.
• Drizzle the sherry vinegar and the warmed lamb dripping over the salad
• then serve.