Barbequed Lamb Cutlets
- Boil potatoes until tender. Drain and cool to peel and slice into diagonals. Season with juice of half a lemon, 2 tablespoons olive oil and salt and freshly ground pepper. Blanch, drain sliced green beans and add to potatoes.
- Slice preserved lemon into thin strips. Halve and deseed chilli, slice into thin strips. Cut haloumi cheese into 1cm thick slices.
- Preheat barbecue to medium heat. Season lamb cutlets with salt and pepper and cook for 3-4 minutes on griddle bars. Remove and rest. Cook haloumi on flat griddle until golden brown and crunchy. Squeeze with lemon.
- Serve green beans, potatoes and haloumi, topped with lamb cutlet spread with hummus and sprinkled with dukka.