• Serves 6 *

• 1 1/2 cups frozen baby peas, defrosted *

• 1 cup snow peas, topped and tailed *

• 1 cup sugar snap peas, topped *

• 2 tbsp olive oil *

• 1 tbsp tarragon vinegar *

• 1/2 bunch mint, picked *

• sea salt and freshly ground pepper *

• 150g soft goat's fetta *

• 12 lamb cutlets *

• *

Bring your barbecue to medium heat. Cook baby peas in a large saucepan of boiling water for 4 minutes. Add snow peas and sugar snap peas and cook for 1 minute or until bright green and tender crisp. Refresh under cold running water. Whisk together the oil and vinegar in a small bowl. Add the mint and season with salt and pepper. Place the peas and fetta in a large bowl. Drizzle with dressing and toss to combine. Grill the lamb cutlets on each side for 4 minutes. Serve with salad.