Ingredients
· ½ bunch mint

· ½ bunch parsley

· 40 g pine nuts

· 3 tablespoons parmesan

· 2-3 garlic cloves

· 165 ml olive oil

· 12 lamb cutlets

· 3 teaspoons dried mint

· 1-2 broccoli

· 1½ tablespoons lemon juice

· 100 g watercress

· 2 beetroots

· 120 g marinated feta

Method
Whiz the fresh mint, parsley, pine nuts, parmesan and garlic in a processor until a paste. Gradually add ½ cup oil and whiz until combined. Set aside. Brush lamb with a little extra oil, then season and coat in dried mint. In a separate bowl, toss broccoli and one tablespoon oil. Preheat a chargrill pan to medium-high heat. Cook broccoli, turning, for five minutes until lightly charred. Set aside. Cook lamb for five minutes each side for medium-rare or until cooked to your liking. Whisk the lemon juice and remaining oil together in a bowl. Season. Arrange broccoli, watercress, beetroot and feta on a platter. Top with the lamb, then drizzle over lemon dressing and mint pesto to serve.