We like to freshen things up with a salad. This mint and pea salad goes perfectly with slow-cooked lamb shoulder.
1 zucchini, thinly shaved lengthways into ribbons
3 button squash, thinly shaved crossways
300g frozen peas, defrosted and drained
¼ red onion, finely sliced
¼ bunch mint, picked
1 lemon, juice and zest
4 tbsp olive oil
salt and pepper
Add all the ingredients to a medium-sized bowl, toss well, season and serve.
Serve with our sticky lamb shoulder.
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