BBQ lamb cutlets with hummus and a mint & almond tabbouleh




1.To make the almond tabbouleh, in a medium bowl, combine almonds, tomatoes, chopped herbs, lemon zest, juice and olive oil. Season and toss to combine.
2.Bring a non-stick frying pan to a high heat.
3.Brush a little olive oil onto the cutlets. Season well with salt flakes and freshly ground pepper. Grill cutlets for 3 minutes on each side or until cooked to your liking.
4.Smear the hummus onto a serving plate and drizzle with a little olive oil. Top with cutlets and serve with almond tabbouleh.

To prevent wastage, on the following day roughly chop remaining herbs and combine with any leftover hummus. Use as a topping on crispbread or toast. This dish is perfect for solo dining but easy to scale up to feed more.


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