Speedy and satisfying, this weeknight win is packed with the good stuff. Charred zucchini is tossed with corn, beans, spinach and tangy feta, and served alongside tender lamb for a lean and veg-heavy dinner that's ready in just half-an-hour.
Trim zucchini and slice into rounds. Drain corn and black beans. Rinse and roughly chop coriander.
Heat a frypan over medium-high heat. Add 2 teaspoons oil and zucchini and cook for 2-3 minutes or until caramelised. Sprinkle with garlic and herb mix and remove from heat. Wipe out frypan.
Return frypan to medium-high heat. Brush lamb with remaining oil and season with salt and pepper. Cook lamb for 3 minutes each side for medium rare or until cooked to your liking. Remove lamb from frypan, cover with aluminium foil and set aside to rest for 5 minutes. While lamb is cooking, continue with step 4.
Crumble feta. Finely zest and juice lime. Place 2 teaspoons olive oil, lime zest and juice, feta and coriander in a bowl large enough to fit the salad. Season with salt and pepper and mix well to combine.
Add corn, black beans, baby spinach leaves and charred zucchini to the bowl with the dressing and toss to combine. Season with salt and pepper.
Slice lamb and serve with zucchini and corn salad.