Ingredients

• 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
• 2 tbsp extra virgin olive oil
• 1 lemon
• juice only
• salt and freshly ground black pepper
• 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

Directions

• 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.
• 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.
• Combine the spices with the rest of the dukkah ingredients in a bowl and mix until well combined.
• Rub each lamb cutlet with the dukkah and orange juice mixture and grill on a hot griddle
• on a barbecue
• or under a pre-heated grill
• for 2-3 minutes on each side
• or until cooked to your liking.
• To serve place some of the quinoa salad onto four plates and place three lamb cutlets on top of each.