Looking for delicious summer dishes to serve these holidays? You can’t go wrong with these two when guests pop round

INGREDIENTS

FOR THE LENTIL AND HERB SALAD:

  • 30ml white wine vinegar
  • 10ml caster sugar
  • 5ml paprika
  • 5ml ground cumin
  • 3ml ground coriander
  • 45ml olive oil
  • salt and freshly ground black pepper
  • 2 x 410g cans brown lentils, rinsed
  • and drained
  • 1 small red onion, peeled and cut into
  • thin crescents
  • ½ each red and yellow peppers, diced
  • 15g fresh flat-leaf parsley, chopped
  • 10g fresh coriander leaves,
  • chopped (optional)

FOR THE LAMB CUTLETS:

  • 8–12 lamb cutlets, trimmed of excess fat
  • 60ml korma curry paste
  • 5ml cumin seeds
  • 30ml sesame seeds
  • 40g mixed nuts, such as pistachio and macadamia nuts, finely chopped
  • salt and freshly ground black pepper
  • 30ml olive oil

TO SERVE:

  • lime wedges

METHOD

  1. To make the lentil and herb salad: whisk the vinegar and sugar in a small bowl until the sugar has dissolved. Whisk in the paprika, ground cumin, ground coriander and olive oil and season with salt and pepper.
  2. Place the lentils, red onion and peppers in a bowl and stir in the oil mixture. Cover and chill for 30 minutes. Add the parsley and coriander and season with salt and pepper.
  3. To make the Indian-spiced lamb cutlets: rub the sides of the lamb cutlets with the korma curry paste.
  4. Combine the cumin seeds, sesame seeds and nuts together on a plate.
  5. Press the korma-coated side of the cutlets into the nuts; season with salt and pepper.
  6. Heat the oil in a pan or grill searing the lamb for 4–5 minutes per side or until done.
  7. Warm the lentil and herb salad slightly or serve it at room temperature with the Indian-spiced lamb cutlets.

(Serves 4–6)

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