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Pita & cucumber salad with dukkah lamb cutlets
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
This dish is elevated with a flavorful Egyptian almond dukkah spice blend.
Ingredients:
  • 1 piece wholemeal Lebanese bread
  • Olive oil spray
  • 8 lamb cutlets, French trimmed
  • 20.00 ml almond dukkah
  • 2 Lebanese cucumbers, coarsely chopped
  • 1 large red capsicum, halved, deseeded, coarsely chopped
  • 4 shallots, ends trimmed, thinly sliced
  • 40.00 ml chopped fresh continental parsley
  • 40.00 ml chopped fresh mint leaves
  • 21.00 gm fresh lemon juice
Instructions:
  • Preheat the oven to 200°C. Arrange the bread slices on a large baking tray and bake for 10 minutes, flipping halfway through, until they are golden and crisp. Allow them to cool slightly before serving.
  • Preheat a chargrill on high and give it a light spray with olive oil. Coat the lamb with 2 teaspoons of dukkah. Grill for 2 minutes on each side for medium doneness. Place the cooked lamb on a plate, cover it with foil, and let it rest for 2-3 minutes before serving.
  • Tear the bread into small pieces and place them in a large bowl. Add the cucumber, capsicum, shallot, parsley, mint, and lemon juice. Season with pepper and gently toss to combine.
  • Plate the salad and lamb individually. Finish with a sprinkle of the remaining dukkah before serving.

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