Haloumi and mint lamb cutlets with chickpea salad

Recipes / Salads

Create a new family favourite with these golden haloumi and mint crumbed lamb cutlets. Yum!

Recipe «Haloumi and mint lamb cutlets with chickpea 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: 90g haloumi, finely grated, 2 tbsp mint, finely chopped, 2 cups fresh breadcrumbs, 2 Coles Brand Australian Free Range Eggs, lightly whisked, 1 cup plain flour , 12 Coles Australian Lamb Cutlets, 1/4 cup olive oil, 2 x 400g cans chickpeas, rinsed, drained , 1/2 red onion, sliced, 1 garlic clove, crushed, 1 tbsp red wine vinegar, 200g Perino tomatoes, halved, 1 Lebanese cucumber, coarsely chopped, 1 cup parsley leaves, 1/2 cup mint leaves, Lemon wedges, to serve.

Ingredients:

  • 90g haloumi, finely grated 
  • 2 tbsp mint, finely chopped 
  • 2 cups fresh breadcrumbs 
  • 2 Coles Brand Australian Free Range Eggs, lightly whisked 
  • 1 cup plain flour 
  • 12 Coles Australian Lamb Cutlets 
  • 1/4 cup olive oil 
  • 2 x 400g cans chickpeas, rinsed, drained 
  • 1/2 red onion, sliced 
  • 1 garlic clove, crushed 
  • 1 tbsp red wine vinegar 
  • 200g Perino tomatoes, halved 
  • 1 Lebanese cucumber, coarsely chopped 
  • 1 cup parsley leaves 
  • 1/2 cup mint leaves 
  • Lemon wedges, to serve 

Instructions

  1. 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.
  2. 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.
  3. 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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