SPICED LAMB WITH DATES, FETA, SUMAC AND TAHINI

Former TV producer Diana Henry has published a string of successful books, and clinched awards from The Guild of Food Writers and Fortnum & Mason. Her new book, Simple: Effortless Food, Big Flavours, teaches any one who thinks they can’t cook how to produce great-tasting meals without breaking a sweat. The recipes are easy to follow, and her kind, intelligent writing will make you feel like you’re being guided by a knowledgeable best friend.

Hands-on time 25min, plus marinating. Cooking time about 10min. Serves 4

8 lamb cutlets 5tbsp olive oil 2tsp ground cumin 3 garlic cloves, crushed 1tsp cayenne pepper Juice 1 lemon 50ml (2fl oz) extra virgin olive oil, plus 2tbsp 50g (2oz) tahini 4tbsp Greek yogurt 10 fat, soft dates, pitted and quartered 100g (3½oz) barrel-aged feta cheese, crumbled Large bunch fresh mint, leaves picked and torn if large Bunch of dill fronds, roughly chopped Baby leaves or micro leaves, to serve 1tbsp balsamic vinegar, white if you can find it ¼tsp ground sumac

1 Put lamb in a non-metallic container with regular olive oil, cumin, 2 garlic cloves, cayenne pepper and half lemon juice. Turn, cover and chill for 30min (or up to 2 hours). 2 To make dressing, tip remaining garlic and lemon juice, 50ml (2fl oz) extra virgin olive oil, tahini, yogurt and seasoning into a blender. Pour in 50ml (2fl oz) water and whiz until smooth. It should look like thick double cream. If too thick, add a little extra water to loosen. Check seasoning; set aside. 3 Heat a griddle or frying pan over a high heat. Lift cutlets out of marinade, shaking off excess, and griddle/fry until cooked to your liking (about 6-8min, turning halfway, for medium meat). 4 Put dates, feta, herbs and leaves on to a platter; toss with seasoning, vinegar and remaining 2tbsp extra virgin olive oil. Arrange cutlets on top, drizzle on some of the dressing (serve rest on the side) and sprinkle over sumac. Serve immediately. PER SERVING 525cals, 22g protein, 33g fat (8g saturates), 32g carbs (25g total sugars), 4g fibre