Summer lamb and orzo salad

Method

1. Cook the orzo in a large pan of boiling water for 8-10 minutes until just tender or al dente (still with some bite), adding the frozen peas for the last 2-3 minutes. Drain, refresh under cold water, then drain again thoroughly. Tip into a large mixing bowl, then mix in the feta, courgette ribbons, chilli and chopped mint.
2. Whisk the preserved lemon, lemon juice, half the olive oil and a good pinch of salt and pepper in a mixing bowl. Pour the dressing over the orzo mixture and stir. Transfer to a large serving dish and set aside.
3. Meanwhile, heat a griddle or barbecue over a high heat. Rub the remaining olive oil all over the lamb and season both sides of the cutlets with salt and black pepper. Cook the lamb for 2-3 minutes on each side until charred and tender, then arrange over the orzo. Garnish with the toasted pine nuts and remaining mint, then serve straightaway.