BBQ lamb cutlets with tea-infused quinoa, tomatoes and herb salad

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This modern take on a traditional Middle Eastern salad is great for summer lunches...

Tea Tabouleh with Spiced Lamb Cutlets
Tabbouleh is a traditional Middle Eastern mix of bulgur wheat or quinoa mixed with tomatoes, cucumbers, finely chopped parsley, mint, onion and garlic, seasoned with olive oil, lemon juice, and salt.

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

Serves: 4

INGREDIENTS

  • 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
  • Seasoning
  • 8 lamb cutlets
  • 2 tsp cumin seeds
  • Seeds of ½ pomegranate

METHOD

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.


NUTRITION INFORMATION

Kcal: 452; Protein: 49.1g; Carb: 17.2g; Sugars: 4.2g; Fat: 21.4g; Sat: 9.6g; Fibre: 1.4g; Salt: 0.4 g



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