Dukkah lamb cutlets with quinoa salad recipe
 This quick recipe is a lifesaver for midweek suppers. The dry dukkah spice mix is also great as a dip for flatbreads. 200g/7oz quinoa, cooked according to the packet instructionshandful fresh parsley, chopped1 tbsp chopped fresh mint1 red pepper, finely diced1 cucumber, finely diced1 red onion, finely diced2 tbsp extra virgin olive oil1 lemon, juice onlysalt and freshly ground black pepper 200g/7oz quinoa, cooked according to the packet instructions handful fresh parsley, chopped 1 tbsp chopped fresh mint 1 red pepper, finely diced 1 cucumber, finely diced 1 red onion, finely diced 2 tbsp extra virgin olive oil 1 lemon, juice only salt and freshly ground black pepper ½ tsp cloves1 tsp fennel seeds1 tsp coriander seeds1 tsp cumin seeds1 tsp paprikapinch turmeric½ tsp chilli flakes50g/2oz hazelnuts, chopped30g/1oz pistachios, chopped1 tbsp sesame seeds4 tbsp honey1 orange, juice onlysalt and freshly ground black pepper 4 tbsp olive oil ½ tsp cloves 1 tsp fennel seeds 1 tsp coriander seeds 1 tsp cumin seeds 1 tsp paprika pinch turmeric ½ tsp chilli flakes 50g/2oz hazelnuts, chopped 30g/1oz pistachios, chopped 1 tbsp sesame seeds 4 tbsp honey 1 orange, juice only salt and freshly ground black pepper 4 tbsp olive oil 12 lamb cutlets 12 lamb cutlets Method For the quinoa salad, mix together the quinoa, herbs and vegetables in a bowl and dress with olive oil and lemon juice. Season, to taste, with salt and freshly ground black pepper. For the dukkah, heat a frying pan and dry fry the cloves, fennel, coriander and cumin until fragrant. Place in a pestle and mortar and grind until smooth. Combine the spices with the rest of the dukkah ingredients in a bowl and mix until well combined. Rub each lamb cutlet with the dukkah and orange juice mixture and grill on a hot griddle, on a barbecue, or under a pre-heated grill, for 2-3 minutes on each side, or until cooked to your liking. To serve place some of the quinoa salad onto four plates and place three lamb cutlets on top of each. For the quinoa salad, mix together the quinoa, herbs and vegetables in a bowl and dress with olive oil and lemon juice. Season, to taste, with salt and freshly ground black pepper. For the quinoa salad, mix together the quinoa, herbs and vegetables in a bowl and dress with olive oil and lemon juice. Season, to taste, with salt and freshly ground black pepper. For the dukkah, heat a frying pan and dry fry the cloves, fennel, coriander and cumin until fragrant. Place in a pestle and mortar and grind until smooth. For the dukkah, heat a frying pan and dry fry the cloves, fennel, coriander and cumin until fragrant. Place in a pestle and mortar and grind until smooth. Combine the spices with the rest of the dukkah ingredients in a bowl and mix until well combined. Combine the spices with the rest of the dukkah ingredients in a bowl and mix until well combined. Rub each lamb cutlet with the dukkah and orange juice mixture and grill on a hot griddle, on a barbecue, or under a pre-heated grill, for 2-3 minutes on each side, or until cooked to your liking. Rub each lamb cutlet with the dukkah and orange juice mixture and grill on a hot griddle, on a barbecue, or under a pre-heated grill, for 2-3 minutes on each side, or until cooked to your liking. To serve place some of the quinoa salad onto four plates and place three lamb cutlets on top of each. To serve place some of the quinoa salad onto four plates and place three lamb cutlets on top of each.