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Photo of Dukkah lamb with watermelon and feta salad by WW

Dukkah lamb with watermelon and feta salad

10
Points
Total Time
45 min
Prep
15 min
Cook
30 min
Serves
4
Difficulty
Moderate
Dukka crusted lamb cutlets served with a salad of pearl couscous, refreshing watermelon, basil and feta.

Ingredients

Pearl barley

½ cup(s), (100g)

French trimmed lamb cutlet(s) or rack(s)

320 g, (Buy 8x50g cutlets)

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 leaves

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.

Notes

SERVING SUGGESTION; Steamed beans.

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