16 lamb cutlets or chops
sea salt and ground pepper
3 cups cooked quinoa (1 cup uncooked)
½ cup toasted pumpkin seeds
8 fresh dates, pitted and ripped
100 grams halloumi, shaved with a vegetable peeler
small handful parsley, roughly chopped
1 teaspoon sea salt
1 tablespoon boiling water
½ cup tightly packed parsley
2 tablespoons fresh marjoram or oregano leaves
½ teaspoon chilli flakes or more to taste
3 cloves garlic, crushed
⅓ cup olive oil
2 tablespoons red wine vinegar
½ teaspoon ground pepper
Dissolve the salt in the boiling water and cool.
Place the herbs, chilli flakes, garlic and the oil in a food processor and blend until smooth. Tip into a bowl and whisk in the vinegar, pepper and salt water. Set aside. Makes ¾ cup.
Brush the cutlets with oil and season well. Heat a sauté pan or barbecue and cook the cutlets for 2 minutes each side or until done to your liking. Transfer to a plate and immediately spoon a little chimichurri over each cutlet.
Combine the quinoa with the remaining dressing, season generously and place on a large platter.
Scatter over the pumpkin seeds, dates, halloumi and herbs. Serve the cutlets alongside. Serves 4.