Dukkah cutlets with eggplant dip and summer salad recipe

Bring some Middle Eastern flavour into your kitchen with this delicious dish.

Serves: 3

Ingredients

Eggplant Dip

1 eggplant

1 tablespoon tahini

½ garlic clove, crushed

1/2 lemon, juiced

salt, to taste

Summer Salad

1 pomegranate, seeded

2 cucumbers, peeled and sliced into match sticks

2 tablespoons mint, finely chopped

2 tablespoons cilantro/coriander, finely chopped

Dukkah

11/2 tablespoons coriander seeds, toasted

11/2 tablespoons cumin seeds,

toasted

6 tablespoons hazelnuts toasted

3 tablespoons pine nuts

1 tablespoon olive oil, plus extra

14 oz/400 g lamb rack, cut into double-cutlets

2 tablespoons honey

2 tablespoons pomegranate

molasses

Method

1. Preheat the oven to 350°F/180°C.

2. To make the eggplant dip, char the skin of the eggplant on a gas stovetop. Allow to cool. Alternatively, you can char the skin off in the oven. Preheat the oven to the hottest setting. Line a baking tray with baking paper. Slice the eggplant in half and place the halves on the baking tray, skin side up. Roast in the oven for about 15 minutes, or until the skin blackens. Once cool enough to handle, peel and place the flesh in a blender with tahini, garlic, lemon juice and salt to taste, processing until smooth.

3. In a dry frying pan, toast the nuts and the spices over a low heat being careful not to burn them. Pound spices in a mortar and pestle until finely ground, then add nuts and coarsely grind. Heat oil in a frying pan over high heat. Sear lamb for 1–2 minutes until browned. Remove lamb from heat.

4. Mix honey and pomegranate molasses in a bowl and coat the lamb with the molasses mixture, then roll the lamb in dukkah (reserving 1 tablespoon for garnish). Place lamb in a roasting pan and cook in the oven for 10 minutes until cooked to medium. Set aside to rest.

5. To make the salad, combine pomegranate seeds (reserving 1 tablespoon for garnish), cucumber, mint and cilantro in a bowl, drizzle with olive oil and toss to combine. Season to taste with salt.

6. Serve cutlets with dip and salad on the side. Sprinkle with reserved dukkah and pomegranate seeds.

Recipe from Eat With Love by Samira El Khafir, available now from New Holland Publishers.

Recommended reading - How-to guides

Guides

How-to make a black rice and kale salad

This is one salad that’s anything but boring!

Read more
Recipes

How-to make a raspberry flax smoothie

It’s fresh, fruity and packed full of goodness.

Read more
Guides

How-to make nori rolls with veggies

Bring some Japanese flair to the kitchen with these vegetable nori rolls, packed full of flavour.

Read more
Lifestyle

How-to pack a picnic

Here's a simple way to load your picnic basket with nutritious and tasty food.

Read more
Community

Healthy tech and gadgets Pt. 4

Fire up your health and fitness with the latest tech gear.

Read more
Lifestyle

9 exercise excuses – and how to beat them

For every excuse, there are a million reasons. Here's how to overcome your reluctance.

Read more
Lifestyle

5 hacks for mastering the art of weekly food prep

Here's how to prep your food like a pro – in just an hour at the weekend

Read more
Experts

Building a better brain

Brain fitness is a lifelong commitment to health and wellbeing - Dr Brockis shares her top fit tips.

Read more

For full functionality of this site it is necessary to enable JavaScript. Here are instructions on how to enable JavaScript in your web browser.