Spicy dukkah-crusted lamb with cauliflower salad

Serve up a quick and easy 30-minute meal with these juicy lamb chops, served with a charred cauliflower and capsicum salad.

• 4 Coles Australian Lamb Forequarter Chops
• 1 tablespoon Table of Plenty Spicy Dukkah
• Olive oil spray
• 600g cauliflower, cut into florets
• 1 medium carrot, cut into matchsticks
• 1 medium red capsicum, thinly sliced
• 1/2 cup coriander leaves
• 1/2 cup (50g) pepitas (pumpkin seeds), toasted
• 2 tablespoons lime juice

1. Step 1

   Combine lamb and dukkah in a shallow dish. Turn to coat. Spray lamb with oil.

2. Step 2

   Heat a barbecue grill or chargrill on medium-high. Cook lamb for 3-4 mins each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil. Set aside for 5 mins to rest.

3. Step 3

   Meanwhile, cook cauliflower on grill, turning occasionally, for 10 mins or until charred and tender.

4. Step 4

   Combine cauliflower, carrot, capsicum, coriander, pepitas and lime juice in a large bowl. Season well. Divide salad and lamb among serving plates.