Tom Kerridge serves up a warm courgette and mint salad with feta and lamb-fat dressing on Tom Kerridge’s Best Ever Dishes.

Tom says: “This throw-together salad is packed with delicious summer ingredients and given a flavour kick with lamb dripping.”

The ingredients are: 2 Little Gem lettuces, leaves washed and separated, ½ bunch fresh coriander, leaves picked, stalks chopped, bunch fresh mint, leaves only, 100g pitted black olives, roughly chopped, 1 green pepper, seeds removed, diced, ½ green chilli, seeds removed, sliced, ½ red chilli, seeds removed, sliced, 100g feta, crumbled, 100g leftover lamb dripping, warmed (or extra virgin olive oil), 4 courgettes, cut diagonally into 0.5cm slices, sea salt and 25ml sherry vinegar.

To prepare the salad, Mix the lettuce leaves, coriander leaves and stalks, mint, olives, pepper, chillies and feta together in a large bowl. Arrange the mixture on a large serving platter.

Heat a little lamb fat (or olive oil) in a large non-stick frying pan over a high heat.

Fry the courgette slices in batches until golden-brown on each side (about 1-2 minutes on each side). Sprinkle a little sea salt over each batch.

Add the cooked courgette slices to the salad platter.

Drizzle the sherry vinegar and the warmed lamb dripping over the salad, then serve.