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Dukkah Lamb Salad

Summer calls for a multitude of salad recipes and this one is fantastic. Perfect for evenings outside and simple BBQ cooking, why not throw this together for your next last-minute get together with family and friends.

When you feel like something delicious, but really don't have time, this is definitely the recipe for you. Head to the supermarket to pick up everything you need and you'll be able to whip this up in no time at all.

Serves 2


Dukkah lamb

1 lamb loin fillet (100-150g per person is more than enough)


Salt and pepper

Oil for cooking


Mixed leaves

2 Lebanese cucumbers, deseeded and sliced

1/2 punnet grape tomatoes, halved

1 avocado, diced

Soft, goats or Persian fetta, drained and crumbled into chunks

Pearl couscous, cooked and drained


Lemon olive oil

Balsamic vinegar


1. Salad (STEPS 1 and 4) - place all salad ingredients in a bowl and toss gently. Leave the oil and balsamic until just before serving.

2. Dukkah Lamb (STEPS 2-4) - heat a pan, grill pan or BBQ to a medium high heat. Add a dash of oil and cook the lamb fillet to medium/medium-rare. Remove to plate, season and rest under foil for 5 minutes.

3. Add approximately 4-5 tablespoons of dukkah to a clean, dry plate. Remove foil from the lamb. Roll the lamb in the dukkah, coating it evenly. Use a sharp knife to cut the lamb into thin slices.

4. Dukkah Lamb and Salad - divide the salad between two bowls, drizzle with the lemon oil and balsamic and top with sliced lamb. Enjoy!

TIP If feeding a crowd alter the quantity to suit and serve with crusty bread. This salad would also be fantastic with some pomegranate jewels through it too.


Being a light summery lamb dish, I would recommend enjoying the Dukkah Lamb Salad with a rosé, pinot noir or grenache.

Follow @tippleandfodder on Instagram for more inspiration to tickle your tastebuds.

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