Maddy's Moroccan Feast

ZA’ATAR LAMB CUTLETS WITH DIPS

INGREDIENTS

18 lamb cutlets, french trimmed
3 wholemeal pita breads
1 tablespoon olive oil
Coriander leaves, to serve
200g beetroot dip
200g hummus
200g eggplant dip

Za'atar

1 tablespoon sesame seeds
2 teaspoons cumin seeds
1 teaspoon ground paprika
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon dried marjoram (optional)

METHOD

Preheat a barbecue grill or chargrill on medium.

To make the za'atar, combine the sesame seeds, cumin, paprika, thyme, oregano and marjoram in a small bowl.

Place lamb in a large bowl. Sprinkle over the za'atar and toss to combine. Cook on grill for 2 1/2 mins each side for medium or until cooked to your liking. Transfer to a platter and cover with foil. Set aside for 5 mins to rest.

Meanwhile, lightly brush the pita breads with oil. Toast the pita breads on the barbecue for 2 mins or until toasted.

Arrange the lamb on a large serving platter. Top with coriander. Serve with the dips and bread.

zucchini ribbon and goats cheese salad

INGREDIENT

1/4 cup (35g) hazelnuts 
2 tbsp white wine vinegar 
2 tbsp olive oil 
1 tbsp maple syrup 
2 tsp. wholegrain mustard 
4 zucchini, thinly sliced lengthways into ribbons 
60 g baby rocket leaves 
1/4 cup basil leaves 
100 g goat’s cheese, crumbled

METHOD

Preheat oven to 180°C. Place the hazelnuts on a baking tray. Bake for 8 minutes or until lightly toasted. Set aside to cool slightly. Place in a tea towel and rub to remove the skins. Coarsely chop.

Meanwhile, place the vinegar, oil, maple syrup and mustard in a screw top jar and shake until well combined.

Combine the zucchini, rocket, hazelnut and basil in a large bowl.

Drizzle over the dressing and toss to combine. Sprinkle with goat’s cheese.