Wash the zucchini but don't peel it, then slice it very thinly. A food processor with a slicing attachment is ideal here — it speeds things up and gives you even, uniform slices.

Tip the zucchini slices into a large pot with two tablespoons of well-heated olive oil. Add the crushed garlic and sauté for five minutes.

Finely chop the mint or coriander together with the chilli pepper and add to the zucchini. Season with salt and pepper and stir well. Sauté for about ten minutes, until the zucchini softens slightly but doesn't turn mushy. Sprinkle in the remaining feta, cut into small cubes.

Spoon the zucchini into a shallow bowl, arrange the medallions on top and drizzle with the pan juices from the meat. Serve with your favourite side — rice, bulgur, couscous, or even potatoes or pasta. Jamie served his with brown rice.