Quinoa salad:

  • 200 g quinoa, cooked
  • Handful fresh parsley, chopped
  • 1 Tbl fresh mint, chopped
  • 1 red pepper, finely diced
  • 1 cucumber, finely diced
  • 1 red onion, finely diced
  • 100 ml extra-virgin olive oil
  • 1 lemon, juice only
  • Salt and freshly ground black pepper


  • 1 tsp cloves
  • 1 tsp fennel seeds
  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • 1 tsp paprika
  • Pinch turmeric
  • 1/2 tsp chilli flakes
  • 50 g hazelnuts, chopped
  • 30 g pistachios, chopped
  • 1 Tbl whole brown sesame seeds
  • 4 Tbl honey
  • 1 orange, juice only
  • Salt and freshly ground black pepper
  • 4 Tbl olive oil
  • 12 lamb cutlets


  1. 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.
  2. 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.
  3. Combine the spices with the rest of the dukkah ingredients in a bowl and mix until well combined. 4. Rub each lamb cutlet with the dukkah and orange juice mixture and grill on a hot griddle, or under a pre-heated grill, for 2-3 minutes on each side, or until cooked to your liking.
  4. To serve place some of the quinoa salad onto four plates and place three lamb cutlets on top of each.