Marinated Lamb or Cauliflower Cutlets with Zucchini Hommus

Marinated Lamb or Cauliflower Cutlets with Zucchini Hommus

Prep Time – 30 minutes, Total cook time – 45 minutes

Ingredients ⁣

  • 6 Lamb Cutlets, Frenched trimmed or
  • 1 whole Cauliflower, thickly sliced, sperate florets from stem

Zucchini Hommus ⁣

  • 1 SSS Foods Coriander, Cumin & Chili Hommus
  • 3 Zucchinis, thickly sliced lengthways

Marinade

  • 2 tsp Ground Cumin
  • 2 tsp Fresh Rosemary
  • 2 tsp Paprika
  • 1 Lemon, rind finely grated, juiced
  • 4 tbs Extra Virgin Olive Oil

Tabouli Salad ⁣

  • 1 tsp Brown Sugar
  • 2 tbs Extra Virgin Olive Oil
  • ½ Red Onion, thinly sliced
  • 200g Grape Tomatoes, halved
  • ½ bunch Fresh Parsley, leaves separated
  • ½ bunch Fresh Mint, leaves separated
  • Lemon Wedges, to serve

Preparation

  1. Preheat a chargrill or barbecue over medium-high heat.
  2. Place Cumin, Rosemary, Paprika, Rind, 2 tbs Juice and 2 tbs oil in a glass or ceramic bowl. Season and mix well. Add Lamb Cutlets or Cauliflower Florets. Turn to coat. Set aside to marinate.
  3. For the Hommus, spray the Zucchini with olive oil and season. Grill, turning, for 12 minutes or until charred and tender. Transfer to a food processor and add 1 tub of SSS Foods Coriander, Cumin & Chili Hommus. Process until smooth and combined.
  4. Grill Lamb/Cauliflower, turning, for 4 minutes for medium or until cooked to your liking. Transfer to a plate. Cover and set aside to rest.
  5. Combine Sugar, Oil and 2 tbs Lemon Juice in a small bowl. Add onion. Stand for 1 minute. Add Tomatoes, Mint and parsley. Season. Toss to combine.
  6. Divide Hommus among serving plates. Top with Lamb or Cauliflower. Serve with Salad and Lemon Wedges.

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