Preparation
Step 1
Put the lamb chops in a dish and coat with the pesto. Marinate for 30 minutes.
Step 2
`While the lamb marinates, prepare the salad. To make the salad, use a fork to peel ridges into the skin of the cucumber. Slice in half lengthways, scoop out the seeds, then cut into half-moons. Add to a bowl with the tomatoes, pepper, onion and olives. Just before you’re ready to serve, dress the salad with the vinegar, olive oil and lemon juice, then mix in the feta and mint leaves. Season with salt and pepper.``
Step 3
Heat a lightly oiled barbecue or preheat a griddle pan. Once hot, cook the lamb chops for 3-4 minutes on each side until golden brown – continue for 1-2 minutes if you’d like them well-done.
Step 4
To assemble the bowls, start with a layer of cooked couscous seasoned with lemon zest and juice. Arrange the chops on top with the Greek salad and a scattering of walnuts.
