DUKKAH CRUSTED LAMB with Cous Cous Salad & Tahini Dressing

Ingredients

2/3 cup wholemeal cous cous

1 cup spinach leaves

¾ cup roasted capsicum, peeled and sliced

2 oranges, cut into segments

2 tablespoons dried currants (cranberry)

Handful mint leaves, torn

¼ cup pistachios, roughly chopped

Juice of half a lemon

8 lamb cutlets

1 tablespoon canola oil

1/2 butternut pumpkin, diced

Tahini dressing

⅓ cup low-fat Greek yoghurt

2 teaspoons tahini

1 teaspoon honey

Squeeze of lemon juice

Dukkah

2 tablespoons sesame seeds

2 tablespoons coriander seeds

11/2 teaspoons fennel seeds

2 teaspoons ground cumin

¼ teaspoon salt

Directions

Method Stir all tahini dressing ingredients together and set aside for serving. Heat a frying pan over medium-high heat. Add sesame seeds, coriander seeds and fennel seeds and toast until lightly golden and fragrant. Add ground cumin and salt, then tip into a small food processor or use a mortar and pestle and crush to form a coarsely ground dukkah. Place cous cous in a bowl and pour over one cup of boiling water. Allow to sit for 2–3 minutes or until water has been absorbed, then stir in spinach leaves, capsicum, orange segments, currants, most of the mint (keep a little for serving), pistachios and lemon juice. Coat the lamb with the dukkah. Heat canola oil in a non-stick pan over medium-high heat and add the lamb. Cook until golden brown on both sides and done to your liking. Remove lamb from pan and add the pumpkin. Cook, stirring occasionally for 3–4 minutes or until pumpkin is tender and golden. Stir pumpkin through cous cous. Spoon cous cous onto a large serving platter. Top with lamb and drizzle with tahini dressing. Top with remaining mint leaves and serve.

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