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Grilled lamb cutlets with chickpea and feta dressing
Fruit and vegetables
½ tsp finely chopped
garlic
1 tsp roughly chopped
coriander
leaves
1
aubergine
, cut into thin rounds
1
Little Gem lettuce
, outer leaves and centres separated
30g/1oz
red onion
, finely chopped
15g/½oz
spring onions
, sliced
1½ tsp red
chilli
, sliced with seeds
5 small
cherry tomatoes
, halved
1 tsp fresh flatleaf
parsley
leaves
15 small fresh
mint
leaves
Tins, packets and jars
15g/½oz
Dijon mustard
50g/1¾oz
plain flour
, plus extra for dusting
15g/½oz green
olives
, sliced
70g/2½oz tinned
chickpeas
, drained and rinsed
Cooking ingredients
20ml/¾fl oz
olive oil
¼ tsp ground
cumin
¼ tsp ground
turmeric
salt and freshly ground
black pepper
90g/3¼oz rice flour or
chickpea flour
pinch ground
turmeric
pinch ground
cumin
pinch
smoked paprika
pinch
sea salt
1 tbsp
olive oil
salt and freshly ground
black pepper
100ml/3½fl oz
olive oil
1 tbsp
red wine vinegar
salt and freshly ground
black pepper
Dairy, eggs and chilled
200g/7oz plain
yoghurt
60g/2¼oz
feta
, diced
Meat, fish and poultry
4
lamb
cutlets, fat left on (do not French trim the bones)
Other
2 tbsp warm water
Back to recipe
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