Delicate Lamb Salad with dashi and scallion

Prep everything first: chop the aromatics, measure the dashi and scallion elements, and pat the lamb dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Turn up the heat and add the lamb. Steam over simmering water until just tender and vibrant, then dress while warm.

Stir in the white miso and the rest of the dashi and scallion flavours, letting them cook out for a minute until fragrant.

Add the courgette along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.