1 tbsp pomegranate molasses (or similar)
1 tbsp honey
1 cup dukkah
12 French-trimmed lamb cutlets
1 tbsp olive oil
6 radishes, trimmed
1 telegraph cucumber
250 g thick Greek style plain yoghurt
2 cloves of crushed garlic
2 tbsp mint
1 cup of quinoa
250 g green beans
Preheat the oven to 180 degrees C.
Combine molasses and honey in one bowl.
Spread the dukkah into a separate shallow bowl.
Season lamb cutlets with salt and pepper and fry in medium-high oil, 1 min each side.
Brush with molasses mixture and then dip into dukkah to coat.
Place on lined baking tray and cook in oven for 5 min.
Grate radishes and cucumber and squeeze out excess moisture.
Combine with Greek yoghurt, garlic and mint, season with salt and pepper.
Decorate with mint leaves.
Quinoa side dish:
Cook quinoa according to packet (1 cup of Quinoa to 1 3/4 cups of water)
Briefly steam the green beans.
Cut eggplant and BBQ or fry in olive oil (season with salt, pepper)
toast 2 tbsp of pine nuts.
Combine everything and add chilli or cayenne pepper if you like it spicy.