This speedy formula is a lifeline for midweek dinners. The dry dukkah flavor blend is likewise incredible as a plunge for flatbreads.

Fixings
For the quinoa plate of mixed greens
200g/7oz quinoa, cooked by the bundle directions
small bunch new parsley, cleaved
1 red pepper, finely diced
1 cucumber, finely diced
2 tbsp additional virgin olive oil
1 lemon, squeeze as it were
salt and newly ground dark pepper
For the dukkah
½ tsp cloves
1 tsp fennel seeds
1 tsp cumin seeds
1 tsp paprika
squeeze turmeric
50g/2oz hazelnuts, cleaved
30g/1oz pistachios, cleaved
1 tbsp sesame seeds
4 tbsp nectar
1 orange, squeeze as it were
salt and newly ground dark pepper
4 tbsp olive oil 12 sheep cutlets

Strategy
1 For the quinoa plate of mixed greens, combine the quinoa, spices and vegetables in a bowl and dress with olive oil and lemon juice. Season, to taste, with salt and newly ground dark pepper.
2 For the dukkah, heat a griddle and dry fry the cloves, fennel, coriander and cumin until fragrant. Spot in a pestle and mortar and granulate until smooth.
3 Combine the flavors with the remainder of the dukkah fixings in a bowl and blend until all around consolidated.
4 Rub each sheep cutlet with the dukkah and squeezed orange blend and flame broil on a hot frying pan, on a grill, or under a pre-warmed barbecue, for 2-3 minutes on each side, or until cooked however you would prefer.
5 To serve place a portion of the quinoa plate of mixed greens onto four plates and spot three sheep cutlets on head of each.
