Grilled lamb with zucchini, tomato and bean salad

Instructions

1. Combine the oregano and 2 tablespoons of the lemon juice in a shallow glass or ceramic dish. Add the lamb and turn to coat. Cover and set aside for 10 minutes to marinate.
2. Heat a barbecue or chargrill on medium-high. Lightly spray the lamb with olive oil. Cook for 2-3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 5 minutes to rest. Thickly slice.
3. Meanwhile, lightly spray the zucchini with olive oil. Add to the barbecue and cook for 2 minutes each side or until golden and tender.
4. Cook the beans in a saucepan of boiling water for 3-4 minutes or until bright green and tender crisp. Drain. Combine the zucchini, green bean, tomato and cannellini beans in a large bowl. Add the lemon zest, olive oil and 2 teaspoons of the remaining lemon juice and toss to combine. Season with salt and pepper. Divide the salad among serving plates and top with the lamb.