Spiced lamb with chickpea mash and courgette salad

1 In a small bowl combine chilli flakes, dried oregano and cumin. Sprinkle spice mixture evenly over lamb. Spray a large grill pan or non-stick frying pan with oil and place over medium-high heat. Cook lamb for 2 minutes each side (for medium), or until cooked to your liking. Transfer lamb to a plate, cover loosely with foil and set aside to rest for 3–4 minutes.

2 Meanwhile, heat 1 tablespoon of the oil in a large non-stick saucepan over medium heat. Gently cook onion for 5 minutes, or until softened. Add garlic and lemon zest and cook, stirring, for 1 minute, or until fragrant. Add chickpeas and water and simmer for 3–4 minutes, or until heated through. Transfer to a food processor or blender and blitz until smooth. Return chickpea mash to saucepan, cover and keep warm.

3 Steam, boil or microwave sugar snaps for 2 minutes, or until just tender. Refresh under cold running water and drain well. Cut long ribbons from courgettes with a vegetable peeler. Place courgette, sugar snaps and capsicum in a large salad bowl with remaining oil and lemon juice. Gently toss to combine.

4 Divide chickpea mash among 4 serving plates. Top with lamb steaks and serve with courgette salad.