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How to make Hazelnut dukkah lamb cutlets with broad bean and fetta salad

Yield = 4
Prep time: 0:20
Cook time: 0:20
Total time: 0:40

Ingredients

  • 500g frozen broad beans
  • 200g sugar snap peas, halved lengthways
  • 1 bunch watercress, sprigs picked
  • 12 Coles Australian Lamb Cutlets, French trimmed
  • 200g marinated fetta
  • 1 tablespoon red wine vinegar
  • 1 teaspoon Dijon mustard

Hazelnut dukkah

  • 1/3 cup hazelnuts
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • 1 tablespoon sesame seeds
  • 1/2 teaspoon salt

Method

  • Step 1 To make the hazelnut dukkah, preheat oven to 180C or 160C fan forced. Spread the hazelnuts over a baking tray. Bake for 10 mins or until toasted. Set aside to cool slightly. Rub with a tea towel to remove skins and coarsely chop.
  • Step 2 Meanwhile, heat a small frying pan over medium heat. Cook cumin and coriander, tossing, for 1 min or until fragrant. Transfer to a bowl. Add sesame seeds to pan and cook, tossing, for 1 min or until toasted.
  • Step 3 Process the hazelnuts, cumin and coriander in a food processor until finely chopped. Transfer to a bowl. Add the sesame seeds and salt. Season with pepper.
  • Step 4 Cook the broad beans in a large saucepan of boiling water for 2 mins. Refresh under cold water. Drain. Peel and discard skins. Place in a large bowl.
  • Step 5 Cook the peas in a small saucepan of boiling water for 2 mins or until tender. Refresh under cold water. Drain well. Add to broad beans with watercress.
  • Step 6 Heat a large frying pan over high heat. Cook cutlets for 2 mins each side for medium, or until cooked to your liking. Remove from heat. Dip each cutlet in dukkah to lightly coat. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.
  • Step 7 Drain fetta, reserving 1/4 cup of the oil. Combine reserved oil, vinegar and mustard in a small bowl. Drizzle over salad and gently toss to combine. Divide among plates. Sprinkle with fetta. Top with cutlets.