Za'tar Crusted Cutlets and Burghul salad with Chickpeas

Za'tar Crusted cutlets

Lamb Cutlets - yum!!!

1 tablespoon sesame seeds

1 tablespoons Sumac (Masterfoods Spice jar)

2tblspns fresh thyme

1 tblspn fresh marjoram, or as my husband says, pick a hunk of each......can't overdo fresh herbs.

1 clove garlic

Olive oil

Finely chop the herbs and garlic, add the sesame seeds and mix in a small bowl. Coat the lamb cutlets with olive oil and press the herb mixture onto the meat. Normally we chargrill our lamb cutlets, cook them hot and fast, but for this I added a bit of rice bran oil to the pan and lightly fried them to crunch off the topping.

We love this salad, it's so healthy, and very very tasty.

Burgul Salad

1 large red capsicum (bell pepper) (today we only had a green one)

3/4 cup Burghul (Cracked wheat, we bought the coarse stuff and it's delicious, available at the health food shop)

3/4 cup boiling water

420g can Chickpeas (Garbanzos)

1 stick celery trimmed, chopped finely

50g spinach leaves

Sumac and Herb Dressing

1 tblspn sesame seeds

2 tbspns Sumac

1 tbspn fresh thyme leaves

1 tbspn coarsley chopped fresh oregano

1/4 cup lime juice

1 tbslpn olive oil

1 clove garlic crushed

With the herbs, garlic and oil, I don't measure, I judge the amount. Many original recipes add to much lime/lemon juice and we've found that to be too strong as it overpowers all the other wonderful flavours. A sprinkle of salt doesn't go astray either......

The burghul is soaked in the boiling water for ten minutes, or longer, I prefer longer especially with the coarse stuff. If it's too wet, you can always squeeze out the excess.

Roast the capsicum. And take of the skins.

Add all together and enjoy. It's delicious and eye candy with the red capsicum, so today's pic won't look as interesting.

These recipes are for two, and they're generous. I hate running out of marinade/dressing/sauce so my measurements are always generous, but this recipe is for two.