250 g basmati & wild rice
4 tbsp olive oil
2 tbsp white wine vinegar
1 garlic clove, crushed
½ tsp ground cumin
75 g whole almonds
4 ripe tomatoes, diced
100 g mixed black olives and green olives marinated in garlic oil, halved
handful flat-leaf parsley, chopped
4 lamb cutlets
- Cook the rice in boiling salted water following pack instructions. Drain and immediately run under cold water until the rice is completely cold.
- Meanwhile, put the oil, vinegar, garlic and cumin in a screw-top jar. Season generously and shake well to mix. Toast the almonds in a small frying pan, stirring, for 1-2 mins. Cool, then roughly chop.
- Mix the rice with the almonds, tomatoes, olives and parsley. Heat a chargrill pan and season the lamb well. When the pan is hot, cook the lamb, turning occasionally, for 7-8 mins. Remove from the pan, cover with foil and leave to rest for 2 mins.
- Pour the dressing over the rice salad and mix well. Top with the lamb cutlets and serve.