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.
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