Preheat a chargrill or barbecue to medium–high and cook the lamb fillets for 3 minutes each side or until cooked to your liking. Transfer to a plate, cover with foil and leave to rest for 5 minutes.

To make the pepperonata, heat a large frying pan over medium heat and add the olive oil, capsicum, onion and garlic. Cook for 3 minutes until the capsicum starts to soften.

Add the tomatoes and cook for a further 5 minutes until they begin to collapse, then stir in the basil.

Serve the lamb fillets with pepperonata, steamed beans and carrots or pumpkin.

1 serve = 1 1/2 units protein, 1 1/2 units vegetables, 2 units fats