Almond dukkah – an Egyptian-inspired spice blend – is the secret ingredient in this meal.
Ingredients
- 1 piece wholemeal Lebanese bread
- Olive oil spray
- 8 lamb cutlets, French trimmed
- 1 tablespoon almond dukkah
- 2 Lebanese cucumbers, coarsely chopped
- 1 large red capsicum, halved, deseeded, coarsely chopped
- 4 shallots, ends trimmed, thinly sliced
- 2 tablespoons chopped fresh continental parsley
- 2 tablespoons chopped fresh mint leaves
- 1 tablespoon fresh lemon juice
Method
- Step 1Preheat 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.
- Step 2Preheat 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.
- Step 3Break 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.
- Step 4Divide the salad and lamb among serving plates. Sprinkle with the remaining dukkah to serve.
- High protein
- Low carb
- Low fat
- Low kilojoule
- Lower gi
Nutrition
925 kj
Energy
7.5g
Fat Total
2.5g
Saturated Fat
4g
Fibre
20g
Protein
17g
Carbs (total)
All nutrition values are per serve
- Author: Chrissy Freer
- Image credit: Sue Ferris
- Publication: Australian Good Taste
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