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Indian Lamb Cutlets with Lentil, Kale and Cauliflower Salad
Ingredients
  • ½ large head cauliflower, cut into florets
  • ½ large bunch kale, trimmed, torn into pieces
  • 400g can brown lentils, rinsed, drained
  • ½ small red onion, finely chopped
  • ½ cup fresh continental parsley leaves, chopped
  • 2 tsp extra virgin olive oil
  • ½ tsp honey
  • 1 lemon, rind finely grated, juiced, plus lemon wedges, to serve
  • 2 tsp brown mustard seeds
  • 2 tsp ground cumin
  • ½ tsp ground turmeric
  • 12 small French trimmed lamb cutlets
Steps
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