Lamb and artichoke salad

1 Slice radishes thinly and cut artichoke hearts in half. Arrange rocket, radishes and artichoke hearts on two plates.

2 Make a quick vinaigrette by combining lemon juice and olive oil.

3 Heat a griddle pan or barbecue to a high heat. Spray with oil and cook lamb for 3-5 minutes, until browned on both sides and cooked medium-rare. Leave to rest for 5 minutes.

4 Slice lamb thinly and arrange on top of the salad. Pour over dressing and toss to combine.