
Grilled lamb cutlets served with halloumi and hummus
Add some Middle Eastern taste to delicious lamb. Keeping it simple by charring the lamb on a griddle. Served with a delicious hummus dip and friend Halloumi. Add some pitta bread to finish it off.
Serves: 4
Cooking time: 25 minutes
Ingredients
- 16 lamb cutlets
- sea salt
- olive oil
Hummus
- 275g of chickpeas, cooked, drained and rinsed
- 1 lemon, juiced
- 1 garlic clove, large, peeled and grated
- 1 tbsp of tahini
- 100ml of extra virgin olive oil
- 1/2 tsp ground cumin
- Tabasco
- sea salt
To plate
- 400g of halloumi, sliced
- pitta bread, toasted
- watercress, washed
- 1 dash of olive oil
Method
- 275g of chickpeas, cooked, drained and rinsed
- 1 lemon, juiced
- 1 garlic clove, large, peeled and grated
- 1 tbsp of tahini
- 100ml of extra virgin olive oil
- Tabasco
- sea salt
- 1/2 tsp ground cumin
- sea salt
- olive oil
- 16 lamb cutlets
- 400g of halloumi, sliced
- 1 dash of olive oil
- pitta bread, toasted
- watercress, washed
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