Haloumi and mint lamb cutlets with chickpea salad

Create a new family favourite with these golden haloumi and mint crumbed lamb cutlets. Yum!

• 90g haloumi, finely grated
• 2 tablespoons mint, finely chopped
• 2 cups (140g) fresh breadcrumbs
• 2 Coles Brand Australian Free Range Eggs, lightly whisked
• 1 cup (150g) plain flour
• 12 (900g) Coles Australian Lamb Cutlets
• 1/4 cup (60ml) olive oil
• 2 x 400g cans chickpeas, rinsed, drained
• 1/2 red onion, sliced
• 1 garlic clove, crushed
• 1 tablespoon red wine vinegar
• 200g Perino tomatoes, halved
• 1 Lebanese cucumber, coarsely chopped
• 1 cup parsley leaves
• 1/2 cup mint leaves
• Lemon wedges, to serve

1. Step 1

   Combine haloumi, chopped mint and breadcrumbs in a shallow bowl. Season. Place egg and flour in separate shallow bowls. Dip lamb in the flour, then in the egg and then in the breadcrumbs, pressing to coat.

2. Step 2

   Heat 1 tablespoon oil in a large frying pan over medium heat. Cook half the lamb for 3 mins each side. Transfer to a plate. Repeat with another 1 tablespoon of oil and the remaining lamb. Cover with foil and set aside to rest for 5 mins.

3. Step 3

   Place chickpeas in a large bowl. Wipe the frying pan clean. Heat remaining oil over low heat. Add the onion and cook for 3 mins or until softened. Add the garlic and cook for 1 min. Add vinegar and cook for 1 min. Pour mixture over chickpeas. Add tomatoes, cucumber, parsley and mint leaves. Season. Divide salad among serving plates. Top with lamb and serve with lemon wedges.

4. Step 4