Let’s tuck in to some of the brightest flavours of summer, and some of the healthiest at that. I prefer to have lamb boned (the butchers at our meat counter will do this for you) and grilled; almost charred on the outside and succulent and pink on the inside. Sit the lamb in a bag or bowl with olive oil, crushed garlic, seasoning, fresh herbs and lemon juice overnight or at least for a few hours in the fridge. Then open it out and fix it into a thick, flat piece by securing it with a couple of skewers. This lamb is ready to be grilled...

Tabbouleh is a Lebanese dish made from burghul, which is crushed wheat, and it’s readily available. It is also a doddle to prepare - you simply soak, or boil it. If prepared as it should be tabbouleh is packed with a huge amount of fresh parsley and is therefore rich in minerals and vitamin C. Truth is it doesn’t have a bad ingredient in it and it tastes fantastic.

Ingredients - serves 4

half leg of lamb
juice of 1 small lemon
2 cloves garlic
parsley, rosemary, thyme
3 tbsp olive oil
salt & pepper
4 x ramiro red peppers

for the taboulleh:
75g burghul (cracked wheat)
2 bunches spring onions, trimmed & chopped
2 large tomatoes, chopped
75g parsley, chopped
15g mint, chopped
4 tbsp olive oil
4 tbsp fresh squeezed lemon juice
salt & pepper

lettuce leaves - preferably little gem leaves, separated and left whole

Method

Wash the burghul, (if the pack suggests), and soak, or boil, for the time specified on the package. Drain off excess liquid and place in a large bowl. Drain the liquid from the chopped tomatoes and add to the burghul with the spring onions, chopped herbs, lemon juice and olive oil, season with salt and pepper and stir together gently. Taste and adjust seasoning if necessary. You will have a very green salad! Now either line a big bowl with lettuce leaves and fill the centre with tabboulleh salad, or serve it inside the little gem leaves so that they can be picked up from the plate.

Have your grill very hot, or preferably have a barbecue ready. Cook the lamb each side to brown it and when you think it’s as cooked as you would like it remove it to stand in a warm place for a few minutes. Brush the peppers with olive oil and grill until blackened and collapsed - not very pretty but extremely tasty. Serve thick slices of lamb with a whole pepper and plenty of tabbouleh salad.