Lamb Cut­lets with Chimichurri and Quinoa Salad

Quick cook­ing and very ten­der, lamb cut­lets pair beau­ti­fully with this flavour­ful chimichurri which is also the dress­ing for the tasty quinoa salad.

Dish - Everyday Dish - - Recipes -

16 lamb cut­lets or chops olive oil sea salt and ground pep­per Salad 3 cups cooked quinoa (1 cup un­cooked) ½ cup toasted pump­kin seeds 8 fresh dates, pit­ted and ripped 100 grams halloumi, shaved with a veg­etable peeler small hand­ful pars­ley, roughly chopped Chimichurri Dress­ing, recipe be­low Make the Chimichurri Dress­ing (recipe be­low). Set aside. Brush the cut­lets with oil and sea­son well. Heat a sauté pan or bar­be­cue and cook the cut­lets for 2 min­utes each side or un­til done to your lik­ing. Trans­fer to a plate and im­me­di­ately spoon a lit­tle chimichurri over each cut­let.

Com­bine the quinoa with the re­main­ing dress­ing, sea­son gen­er­ously and place on a large plat­ter.

Scat­ter over the pump­kin seeds, dates, halloumi and herbs. Serve the cut­lets along­side. Serves 4

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