Prepare a marinade with the olive oil, salt, pepper and paprika. Place the lamb cutlets in a bowl, pour the marinade over and rub well to coat all the pieces. Keep for at least 30 minutes before cooking.

Heat a pan till smoking hot (I like to use either a grill or a cast iron pan) and place the lamb cutlets (cook in batches). Cook for 1-2 minutes on each side, remove and allow to rest for 5 minutes before serving. Cook all the cutlets in this manner.

Preheat the oven to 200°C (fan forced)

Line a tray with baking paper and place the peppers inside. Drizzle lightly with olive oil and roast for about 40-45 minutes at 200°C (might vary according to oven) till the skin of the peppers have blackened.

Remove and cover with a cloth for about 5 minutes; this makes it easier to peel off the skin.

Once the peppers have lightly cooled, remove the skin, pith and seeds.

Place in a food processor along with cashewnuts, garlic, chilli flakes, salt, lemon juice and 3 tbsp olive oil. Blitz well and add more olive oil as needed to get a smooth puree.

If you want a really smooth puree, you can strain the sauce but I skipped the step.

Slice each broccolini into 3 pieces (2 stalk pieces + 1 floret)

Heat olive oil in a stove top grill (pan can also be used) and when really hot, add the broccolini stalks and garlic. Cook for a minute on high heat.

Then add the florets, chilli flakes and season with salt.

Toss on high heat for another 30 seconds to 1 minute.

Serve warm

Cook the couscous as per packet instructions.

To make the dressing, mix the olive oil, lemon juice, salt and pepper in a small capped container. Shake vigorously and keep aside.

Once the couscous is cooked, use a fork to separate the grains. When cooled, add the remaining ingredients and toss well.

Add the crumbled feta and dressing just before serving (or the salad will go soggy), mix again and serve immediately.