1 cup spelt flour
½ tsp salt
⅓ cup warm water
2 tsp olive oil
1 tbsp almond dukkah
1 cup peas
400g can chickpeas, rinsed, drained
1 garlic clove, crushed
1 tsp ground cumin
1 tbsp tahini
2 tbsp olive oil
12 lamb cutlets
1 tbsp ras el hanout (Moroccan spice blend)
150g sugar snap peas, thinly sliced
150g snow peas, thinly sliced
1 bunch rocket, leaves trimmed
1 tbsp preserved lemon rind, coarsely chopped
1 tbsp lemon juice
1 tbsp extra virgin olive oil
Preheat oven to 200°C. Line a baking tray with baking paper.
To make spelt crackers, combine flour and salt in a large bowl. Add warm water and combine.
Turn onto a floured surface, knead until smooth. Use a rolling pin to roll out to a 1mm-thick disc. Place on the lined tray and brush with oil. Sprinkle with dukkah. Bake for 10-12 minutes or until golden and crisp.
To make pea hummus, boil peas for 2 minutes or until heated through. Drain well. Place in a food processor with chickpeas, garlic, cumin, tahini and olive oil. Process until smooth.
Combine lamb cutlets and ras el hanout in a large bowl. Heat a chargrill pan on high. Cook cutlets for 2-3 minutes each side or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.
Boil sugar snap and snow peas for 2 minutes. Refresh under cold running water. Place in a bowl with rocket, preserved lemon, lemon juice and oil. Toss to coat.
Place pea hummus on plates, top with cutlets and pea salad. Break spelt cracker into shards. Serve with cutlets.