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DUKKAH LAMB BACKSTRAP WITH TOMATO & FETA SALAD
Ingredients
  • 400g lamb backstrap
  • 3 tsp dukkah (a mix of chopped almonds, sesame seeds & ground cumin)
  • 1⁄2 lemon cut in wedges
  • subheading: Salad:
  • 1 cup (150g) pre-cooked brown rice
  • 200g cherry tomatoes cut in half
  • 30g feta crumbled
  • 1⁄4 bunch of fresh mint leaves picked & shredded
  • 1⁄2 lemon juiced
  • salt & pepper, to taste
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