12 lamb cutlets
Flake salt, ground black pepper
3 tbsp olive oil
2 Lebanese cucumbers, cut in half lengthways, seeds removed
½ small red onion, finely sliced
Seeds from ½ pomegranate
½ cup green olives, pitted
Handful mint leaves, picked
Handful Mache lettuce or wild rocket leaves
1 tbsp chardonnay vinegar
1 bottle Fresh Fodder Cumin Infused Hommous
1 lemon, cut into wedges, to serve
Flatbreads to serve
Preheat a BBQ or grill to a high heat.
Season the lamb cutlet with drizzle with 1 tbsp olive oil then Grill for approx. 5-6 minutes, turning throughout, before allowing to rest on a plate and keep warm.
Finely slice the cucumbers and add to a bowl with the red onion, pomegranate, green olive, mint, and Mache leaves. Dress with 2 tbsp olive oil and the chardonnay vinegar, lightly season and toss to combine.
Squeeze the Hommous over a serving plate, scatter with half the salad then top with the lamb cutlets and serve with the remaining salad on the side, lemon wedges and flatbreads.
© Fresh Fodder Pty Ltd 2020
