“ Dukkah is an Egyptian spice made with roasted
nuts and aromatic spices. It is available from
major supermarkets and delicatessens.”
Domenica Reddie, Food Editor, AWW CookbooksFood In A Flash
67
DUKKAH-CRUSTED
LAMB CUTLETS WITH
CAULIFLOWER
PREP + COOK TIME 30 MINUTES SERVES 41 small cauliflower (1kg)
¼ cup (60ml) olive oil
¼ cup (20g) natural sliced almonds
2 teaspoons lemon juice
cooking oil spray
⅓ cup (45g) dukkah
2 tablespoons pomegranate molasses
or balsamic glaze
12 french−trimmed lamb
cutlets (600g)
1 tablespoon fresh flat−leaf
parsley leaves
1 tablespoon fresh mint leaves
½ cup (100g) baba ganoush
¼ teaspoon smoked paprika
lemon halves, to serve1 Preheat grill.
2 Trim the cauliflower; cut into
1.5cm−thick slices. Place on an oven
tray; drizzle with half the oil, season.
Place the cauliflower under grill for
8 minutes, turning halfway through
cooking time, or until tender. Scatter
with almonds; grill for a further
20 seconds or until nuts are browned
lightly. Remove from grill; sprinkle
lemon juice over cauliflower mixture.
3 Meanwhile, spray a large frying
pan with cooking oil; heat over
medium−high heat.
4 Place dukkah in a shallow bowl.
Combine pomegranate molasses with
remaining oil; rub onto lamb, season.
Press lamb firmly onto dukkah to coat
both sides. Cook lamb in heated pan
for 3 minutes on each side or until
cooked as desired.
5 Arrange lamb on cauliflower
mixture, top with herbs; serve
with baba ganoush,
sprinkled with paprika,
and lemon halves.HAM & BASIL
COLESLAW ROLLS
PREP TIME 15 MINUTES SERVES 4
⅓ cup 99% fat−free mayonnaise
⅓ cup skim−milk yoghurt
2 cups finely shredded cabbage
1 medium carrot, coarsely grated
2 shallots, thinly sliced
⅓ cup torn fresh basil leaves
4 multigrain bread rolls
250g shaved light ham
4 apples, to serve
1 Whisk mayonnaise with yoghurt
in a medium bowl until combined.
Mix in cabbage, carrot, shallot and
fresh basil. Season.
2 Split the multigrain bread rolls
in half; sandwich coleslaw and ham
between rolls. Serve each roll with
1 large apple, quartered.