Create a new family favourite with these golden haloumi and mint crumbed lamb cutlets. Yum!
- Combine haloumi, chopped mint and breadcrumbs in a shallow bowl. Season. Place egg and flour in separate shallow bowls. Dip lamb in the flour, then in the egg and then in the breadcrumbs, pressing to coat.
- Heat 1 tablespoon oil in a large frying pan over medium heat. Cook half the lamb for 3 mins each side. Transfer to a plate. Repeat with another 1 tablespoon of oil and the remaining lamb. Cover with foil and set aside to rest for 5 mins.
- Place chickpeas in a large bowl. Wipe the frying pan clean. Heat remaining oil over low heat. Add the onion and cook for 3 mins or until softened. Add the garlic and cook for 1 min. Add vinegar and cook for 1 min. Pour mixture over chickpeas. Add tomatoes, cucumber, parsley and mint leaves. Season. Divide salad among serving plates. Top with lamb and serve with lemon wedges.
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