• Serves 6 *

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Picture: Iain Gillespie/The West Australian

  • 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.