- 250g basmati & wild rice
- 4 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 tbsp white wine vinegar
- 1 garlic clove, crushed
- ½ tsp ground cumin
- 75g whole almonds
arr-mund or al-mund
Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…
- 4 ripe tomatoes, diced
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 100g mixed black and green olives, marinated in garlic and oil (see tip), halved
- handful flat-leaf parsley, chopped
- 4 lamb cutlets
Cook the rice in boiling salted water following pack instructions. Drain and immediately run under cold water until the rice is completely cold.
Meanwhile, put the oil, vinegar, garlic and cumin in a screw-top jar. Season generously and shake well to mix. Toast the almonds in a small frying pan, stirring, for 1-2 mins. Cool, then roughly chop.
Mix the rice with the almonds, tomatoes, olives and parsley. Heat a griddle pan and season the lamb well. When the pan is hot, cook the lamb, turning occasionally, for 7-8 mins. Remove from the pan, cover with foil and leave to rest for 2 mins.
Pour the dressing over the rice salad and mix well. Top with the lamb cutlets and serve.
DIY deli olivesPick up marinated olives from the deli counter or make your own: coat olives in good-quality olive oil and add a few finely chopped garlic cloves.