Chop Broc Salad with Pan-fried Lamb Cutlets

Prep Time 5 minutes

Cook Time 10 minutes

Servings 2

Difficulty Easy


2 heads broccoli
2 tbsp extra virgin olive oil
1 garlic clove, sliced
1 tsp chilli flakes 
1 spring onion, chopped finely
1 tsp cumin seeds
Handful of slivered almonds, toasted
Handful of raisins 
Zest from ½ lemon
Salt and pepper
6 lamb cutlets


Roughly chop your broccoli, stalks and all, into very small (1.5cm) pieces.

In a nonstick frypan over medium heat, add extra virgin olive oil, garlic, chilli flakes and cumin seeds. When these become fragrant, add the sliced spring onion for a few seconds, followed by the broccoli. Season with salt and pepper.

Toss the broccoli and cook for a few minutes, be sure to maintain its crunch. Remove from the heat and add the almonds, raisins and lemon zest.

Season the lamb with salt and pepper and a little olive oil. Heat a griddle pan on high heat and cook the lamb for 3-5 minutes on each side. Remove from the heat and let rest for half the cooking time.

Transfer salad to a plate and serve warm or spread the mix over a baking tray to cool and serve cold. Finish with a squeeze of lemon juice.

Serve with pan fried seasoned lamb cutlets.




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