Dukkah lamb with watermelon and feta salad
13
Points®
Total time: 45 min • Prep: 15 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Dukka crusted lamb cutlets served with a salad of pearl couscous, refreshing watermelon, basil and feta.
Ingredients
Pearl barley
½ cup(s), (100g)
Lamb Frenched cutlet or rack, raw
320 g, (Buy 8x50g cutlets), fat trimmed
Dukkah
2 tbs, pistachio
Olive oil
1½ tbs
Watermelon
600 g, peeled, cut into 2cm pieces
Fresh basil
2 tbs, leaves, plus extra to garnish
Lemon juice
1 tbs
Reduced fat feta cheese
75 g, crumbled
Baby spinach
60 g
Oil spray
1 x 3 second spray(s)
Instructions
1
Cook barley in a large saucepan of boiling water following packet instructions or until just tender. Drain. Refresh under cold water. Drain. Transfer to a large bowl.
2
Meanwhile, lightly spray both sides of lamb with oil. Sprinkle with dukkah. Heat 1 tbs oil in a large frying pan over medium-high heat. Cook lamb for 2 minutes each side or until cooked to your liking.
3
Add watermelon, basil, juice and remaining oil to barley and toss to combine. Add feta and season with pepper.
4
Serve lamb with watermelon salad, baby spinach and basil leaves.
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