Griddled lamb with wild rice salad

• basmati & wild rice250g g
• olive oil↗4 tbsp tbsp
• white wine vinegar↗2 tbsp tbsp
• garlic clove↗1

  crushed

• ground cumin↗½ tsp tsp
• whole almonds↗75g g
• ripe tomatoes↗4

  diced

• mixed black and green olives↗100g g

  marinated in garlic and oil (see tip), halved

• flat-leaf parsley↗handful

  chopped

• lamb cutlets↗4

Step-by-step instructions

1. 1

   Cook the rice in boiling salted water following pack instructions. Drain and immediately run under cold water until the rice is completely cold.

2. 2

   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.

3. 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 mins. Remove from the pan, cover with foil and leave to rest for 2 mins.

4. 4

   Pour the dressing over the rice salad and mix well. Top with the lamb cutlets and serve.