Ingredients

• 1 tablespoon olive oil
• 2 tablespoons lemon juice
• 1 clove garlic, crushed
• salt and cracked pepper
• 4 double lamb cutlets, trimmed
• 500g haloumi cheese, cut into 8 slices
• oil olive for brushing
• 150g sugar snap peas, blanched
• 1 cup frozen peas, blanched
• 1/3 cup mint leaves
• 2 tablespoon white wine vinegar
• 1 tablespoon olive oil, extra

Directions

Preheat a barbecue to medium-high.

Combine the oil, lemon juice, garlic, salt and pepper in a non-metallic bowl.

Add the cutlets and toss to coat. Barbecue the cutlets for 6-8 minutes or until cooked to your liking.

Brush the haloumi with the oil and char-grill for 2 minutes each side.

Place the snap peas, peas, mint, vinegar and extra oil in a bowl and toss to combine.

Arrange the pea salad on serving plates and top with the haloumi and cutlets.