BBQ lamb cutlets with hummus and a mint & almond tabbouleh

SERVES 1 PREP & COOK TIME 12 MINUTES

¼ cup (35g) slivered almonds, toasted

100g heirloom cherry tomato medley, halved

½ cup mint leaves, chopped coarsely

¾ cup flat leaf parsley, chopped coarsely

1 teaspoon finely grated lemon rind

2 teaspoons lemon juice 1 tablespoon extra virgin olive oil, plus extra

3 (170g) trimmed lamb cutlets 2 tablespoons (50g) hummus

1 In a medium bowl, combine the almonds, tomato, chopped herbs, lemon zest, juice and olive oil. Season and toss to combine.

2 Bring a barbecue grill plate or non-stick frying pan to a high heat.

3 Brush a little olive oil onto the cutlets and season well with salt flakes and freshly ground pepper. Grill the cutlets for 3 minutes on each side, or until cooked to your liking.

4 Smear the hummus onto a serving plate, drizzle with a little olive oil. Top with cutlets and serve with tabbouleh.

Not suitable to freeze.