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
- 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.
- 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.
- To make the Indian-spiced lamb cutlets: rub the sides of the lamb cutlets with the korma curry paste.
- Combine the cumin seeds, sesame seeds and nuts together on a plate.
- Press the korma-coated side of the cutlets into the nuts; season with salt and pepper.
- Heat the oil in a pan or grill searing the lamb for 4–5 minutes per side or until done.
- Warm the lentil and herb salad slightly or serve it at room temperature with the Indian-spiced lamb cutlets.
(Serves 4–6)
DOWNLOAD THE FREE SHOPPING LIST HERE