Lamb salad with peas, zucchini and olives – Gourmet Traveller

Ingredients

• 2 tbsp olive oil
• 1 tbsp finely chopped thyme
• Juice and finely grated rind of ½ lemon
• 1 garlic clove, finely chopped
• 600 gm lamb backstrap
• Pea, zucchini and olive salad
• 200 gm frozen peas
• 2 zucchini, thinly sliced into rounds
• 80 gm black olives
• 100 gm feta, crumbled
• 2 tbsp coarsely chopped dill
• 2 tbsp coarsely chopped flat-leaf parsley
• 2 tbsp coarsely chopped mint
• 2 spring onions, thinly sliced
• 60 ml (¼ cup) extra-virgin olive oil
• Juice of ½ lemon, or to taste
• 1 tbsp red wine vinegar, or to taste
• ½ garlic clove, finely chopped