Serves 4

Lemon vinaigrette

2–3 tablespoons lemon juice

1 teaspoon prepared mild mustard

1 teaspoon runny honey

6 tablespoons extra virgin olive oil

sea salt and black pepper

Salad

400g garden peas in their pods, podded (150g podded weight), raw

100g snow peas, trimmed and blanched

100g sugar snaps, trimmed and blanched

100g baby spinach leaves

2 spring onions, trimmed and finely sliced

a small handful of mint leaves

a small handful of basil leaves

a small handful of flat-leaf parsley leaves

Spring lamb

12 spring lamb cutlets, each about 1.5cm thick

olive oil for rubbing sea salt and black pepper

To serve

4 pieces of marinated buffalo cheese

4 slices of crusty sourdough bread, toasted

Vinaigrette and salad

Place the lemon juice, mustard, honey and oil in a screw-top jar. Season with salt and freshly ground black pepper. Shake well. Set aside until needed.

Place all the salad ingredients in a bowl and gently toss to combine.

Spring lamb

Rub the lamb cutlets with olive oil. Heat a large frying pan over medium heat and place the cutlets in the pan. Pan-fry for 4–5 minutes, turning once, then quickly brown the edges of the cutlets. Remove from the pan and season with salt and freshly ground black pepper.

To serve

Spread buffalo cheese onto the toasted sourdough bread slices. Place the cutlets and salad on a large board or platter and drizzle with the vinaigrette.

Notes:

Freshly podded peas can be cooked quickly in lightly salted boiling water if you would rather not eat them raw.

To toast sourdough, rub or brush both sides of sliced bread with olive oil and grill on a hot chargrill or barbecue grill. Alternatively, simply toast using a toaster.

Clevedon Marinated Buffalo Cheese is a deliciously light and fluffy fresh white buffalo cheese marinated in olive oil, roasted garlic and thyme. It’s available at selected supermarkets and specialty food stores.

Herbs can be torn or shredded if leaves are large.