Greek-Style Lamb Bolognese

Place a large saucepan of salted water on to boil for the pasta. Meanwhile, peel and thinly slice eschalot. Heat 2 teaspoons oil in a frypan over medium heat. Add eschalot and a sprinkle of salt and cook, stirring, for 1–2 minutes or until lightly softened.

Add lamb mince to frypan and cook, breaking up the mince with a wooden spoon, for 5–6 minutes or until browned.

Add pesto and cook, stirring continuously, for 30 seconds or until slightly caramelised. Add tomatoes, 125ml (½ cup) water and a good sprinkle of salt and pepper, stir to combine and cook for 10–12 minutes or until sauce is thickened and slightly reduced.

Add pasta to prepared boiling water and cook for 9 minutes or until al dente. Drain.

Roughly chop olives. Pick oregano leaves from their stems and roughly chop most of the leaves, setting some aside to garnish. Add olives and chopped oregano to sauce and remove from heat. Season with lemon juice and salt.

Roughly dice cucumber. Place in a bowl with red wine vinegar, remaining olive oil, salt and pepper and toss to combine. Add pasta to sauce and stir to coat. Divide pasta between bowls and scatter with feta and reserved oregano leaves. Serve with cucumber salad on the side.