Adam Byatt serves up barbecued lamb, salsa verde, tomato salad, toasted couscous and fromage blanc on Saturday Kitchen.

Adam says: “Give your barbecue a makeover with this succulent and colourful dish that’s perfect for cooking for friends.”

The ingredients are: 1 double lamb rump, boned and butterflied to equal thickness, half bunch fresh parsley, half bunch fresh mint, half bunch fresh oregano, 1 garlic clove, peeled, 1 small green chilli, deseeded, 4 tsp capers, 250ml olive oil, plus extra to drizzle, 200g/7oz large pitted green olives, roughly chopped, 100g fromage blanc and sea salt flakes and freshly ground black pepper.

For the couscous: 50g butter, 50ml olive oil, 150g couscous and 10g almonds, toasted.

For the salad: 6 heirloom tomatoes, cut into equal size shapes, 4 tsp white balsamic vinegar and small handful fresh basil, roughly torn.