This tasty recipe uses a good old PG Tips bag to infuse a lovely smoky flavour into the quinoa. You can cook the lamb cutlets on the barbecue if the amazing summer weather holds out, or you can toss them under the grill if the heavens open.
Tea Tabouleh with Spiced Lamb Cutlets
- 1 PG tips Rich One teabag
- 100 g quinoa
- 2 tomatoes, diced
- ½ cucumber, diced
- Large bunch flatleaf parsley, chopped
- Large bunch mint, chopped
- Small bunch chives, chopped
- 1 small red onion, peeled and finely diced
- Juice of ½ lemon
- 8 lamb cutlets
- 2 tsp cumin seeds
- Seeds of ½ pomegranate
Bring 250 ml water to the boil in a pan and stir in the teabag. Turn off the heat and leave to steep for 3-4 minutes then remove the teabag.
Pour the quinoa into the pan, bring back to the boil and then simmer for 8-9 minutes (according to the pack instructions, until the quinoa is cooked and the tea absorbed). Drain and leave to cool.
Place the quinoa in a large bowl and mix with the chopped tomatoes, cucumber, herbs, onion, lemon juice and season to taste.
Place the lamb chops on a grill pan and sprinkle with the cumin seeds. Cook under a hot grill or on a barbecue for 2-3 minutes each side, depending on how pink you like your lamb.
Serve the lamb cutlets on a bed of tabbouleh, sprinkled with pomegrante seeds.
Kcal: 452; Protein: 49.1g; Carb: 17.2g; Sugars: 4.2g; Fat: 21.4g; Sat: 9.6g; Fibre: 1.4g; Salt: 0.4 g
Will you be giving this recipe a try?
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