Pistachio dukkah lamb cutlets with lentil and haloumi salad

Dukkah-crusted lamb cutlets are pan-fried to perfection and served with this tasty haloumi, rocket and lentil salad.

Recipe «Pistachio dukkah lamb cutlets with lentil and haloumi salad» presented in category Recipes / Salads, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 45g pkt Table of Plenty Pistachio Dukkah, 2 cups breadcrumbs, made from day-old bread, 1 tbsp lemon zest, 1 1/2 tbsp lemon juice, Salt and pepper , 2 Coles Australian Free Range Eggs, lightly whisked, 8 Coles Australian Lamb Cutlets, 1 1/2 tbsp olive oil , 180g haloumi, thinly sliced, 2 x 400g cans Coles Brand Lentils, drained, rinsed, 1/3 cup semi-dried tomatoes, 1/2 red onion, thinly sliced, 1 Lebanese cucumber, coarsely chopped, 30g rocket leaves, 1 tbsp mint, finely chopped, 1 tsp white wine vinegar.

Ingredients:

• 45g pkt Table of Plenty Pistachio Dukkah 
• 2 cups breadcrumbs, made from day-old bread 
• 1 tbsp lemon zest 
• 1 1/2 tbsp lemon juice 
• Salt and pepper 
• 2 Coles Australian Free Range Eggs, lightly whisked 
• 8 Coles Australian Lamb Cutlets 
• 1 1/2 tbsp olive oil 
• 180g haloumi, thinly sliced 
• 2 x 400g cans Coles Brand Lentils, drained, rinsed 
• 1/3 cup semi-dried tomatoes 
• 1/2 red onion, thinly sliced 
• 1 Lebanese cucumber, coarsely chopped 
• 30g rocket leaves 
• 1 tbsp mint, finely chopped 
• 1 tsp white wine vinegar 
• Canola oil, to shallow fry 
• Lemon wedges, to serve 

Instructions

1. Combine the dukkah, breadcrumbs and lemon zest on a plate. Season with salt and pepper. Dip 1 cutlet into the egg then press into breadcrumb mixture to coat. Transfer to a plate. Repeat with remaining lamb. Place in the fridge for 10 mins.
2. Meanwhile, heat 2 teaspoons olive oil in a medium frying pan over medium heat. Add the haloumi and cook for 1-2 minutes each side or until golden. Transfer to a plate. Place lentils, tomato, onion, cucumber and rocket in a bowl. Combine remaining olive oil, 1 1/2 tablespoons lemon juice, mint and white wine vinegar in a small bowl. Season with salt and pepper. Pour over the salad and toss to combine. Add the haloumi and gently toss to combine.
3. Add enough canola oil to a large frying pan to cover the base. Heat over medium heat. Cook the cutlets, in batches, for 2-3 mins each side or until cooked to your liking. Transfer to a plate. Set aside for 5 mins to rest.
4. Divide the salad among serving plates and top with lamb cutlets. Serve with lemon wedges.