- 250 g basmati & wild rice
- 4 tablespoon olive oil
- 2 tablespoon gewurztraminer vinegar
- 1 garlic clove, crushed
- 1/2 tsp ground cumin
- 75 g entire almonds
- 4 ripe tomatoes, diced
- 100 g blended black and green olives, marinaded in garlic and oil (see tip), cut in half
- handful flat-leaf parsley, chopped
- 4 lamb cutlets
- STEP 1
Cook the rice in boiling salted water following pack guidelines. Drain and right away run under cold water till the rice is totally cold.
- ACTION 2
On the other hand, put the oil, vinegar, garlic and cumin in a screw-top jar. Season generously and shake well to blend. Toast the almonds in a little frying pan, stirring, for 1-2 mins. Cool, then approximately chop.
- STEP 3
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 minutes. Remove from the pan, cover with foil and delegate rest for 2 minutes.
- STEP 4
Pour the dressing over the rice salad and blend well. Leading with the lamb cutlets and serve.
DIY DELI OLIVES
Get marinaded olives from the deli counter or make your own: coat olives in good-quality olive oil and add a couple of carefully sliced garlic cloves.
Goes well with
Dish from Great Food magazine, September 2014