RECIPE OF THE WEEK: Dukkah lamb cutlets with quinoa salad

Lamb cutlets
Lamb cutlets

A simple but delicious recipe ideal for midweek suppers.

INGREDIENTS:

For the quinoa salad:

200g/7oz quinoa, cooked according to the packet instructions

handful fresh parsley, chopped

1 tbsp chopped fresh mint

1 red pepper, finely diced

1 cucumber, finely diced

1 red onion, finely diced

100ml/3½fl oz extra virgin olive oil

1 lemon, juice only

salt and freshly ground black pepper

For the dukkah:

½ tsp cloves

1 tsp fennel seeds

1 tsp coriander seeds

1 tsp cumin seeds

1 tsp paprika

pinch turmeric

½ tsp chilli flakes

50g/2oz hazelnuts, chopped

30g/1oz pistachios, chopped

1 tbsp sesame seeds

4 tbsp honey

1 orange, juice only

salt and freshly ground black pepper

4 tbsp olive oil

12 lamb cutlets

METHOD:

1. For the quinoa salad, mix together the quinoa, herbs and vegetables in a bowl and dress with olive oil and lemon juice. Season, to taste, with salt and freshly ground black pepper.

2. For the dukkah, heat a frying pan and dry fry the cloves, fennel, coriander and cumin until fragrant. Place in a pestle and mortar and grind until smooth.

3. Combine the spices with the rest of the dukkah ingredients in a bowl and mix until well combined.

4. Rub each lamb cutlet with the dukkah and orange juice mixture and grill on a hot griddle, or under a pre-heated grill, for 2-3 minutes on each side, or until cooked to your liking.

5. To serve place some of the quinoa salad onto four plates and place three lamb cutlets on top of each.