Pita & cucumber salad with dukkah lamb cutlets

Cooking Salads Pita & cucumber salad with dukkah lamb cutlets

Almond dukkah - an Egyptian-inspired spice blend - is the secret ingredient in this meal.

Lables: High protein Low carb Low fat Low kilojoule Lower gi Egg free Fish free Lactose free Milk free Shellfish free
  1. Preheat oven to 200°C. Place the bread on a large baking tray. Bake in oven, turning once, for 10 minutes or until golden and crisp. Set aside to cool slightly.
  2. Preheat a chargrill on high. Spray lightly with olive oil spray. Sprinkle the lamb with 2 teaspoons of dukkah. Cook on grill for 2 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 2-3 minutes to rest.
  3. Break the bread into small pieces. Place in a large bowl. Add the cucumber, capsicum, shallot, parsley, mint and lemon juice. Season with pepper. Toss gently to combine.
  4. Divide the salad and lamb among serving plates. Sprinkle with the remaining dukkah to serve.

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1 piece wholemeal Lebanese bread
Olive oil spray
8 lamb cutlets, French trimmed
1 tbsp almond dukkah
2 Lebanese cucumbers, coarsely chopped
1 large red capsicum, halved, deseeded, coarsely chopped
4 shallots, ends trimmed, thinly sliced
2 tbsp chopped fresh continental parsley
2 tbsp chopped fresh mint leaves
1 tbsp fresh lemon juice

Adv

Autors
Preparation time
20
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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