This healthy dinner with lamb chops and a fresh green pea hummus is on the table in 10 minutes - the ultimate weeknight winner for a hungry family.
1 red onion
2 tbsp apple cider vinegar
1 tsp caster sugar
300g (2 cups) frozen peas
2 tbsp pepitas
8 lamb cutlets
2 tbsp Moroccan seasoning
1 tbsp olive oil, plus extra, to drizzle
200g tub hummus
3 fresh mint sprigs
80g drained Castello Fetta Cubes with citrus, herbs
Put the kettle on and heat a large frying pan over high heat.
While the pan heats up, peel and thinly slice the onion
Place the peas in a heatproof bowl. Cover with boiling water and set aside for 3 minutes or until tender. Drain.
Add the pepitas to the hot pan and cook, tossing, for 2 minutes or until toasted. Transfer to a bowl. Sprinkle both sides of the cutlets with Moroccan seasoning. Add the oil and cutlets to the pan. Cook for 2-3 minutes each side for medium or until cooked to your liking.
Meanwhile, place the hummus and peas in a food processor and process until well combined then season. Separate the mint sprigs into smaller sprigs and leaves.
Spread the Pea Hummus over serving plates. Top with the cutlets and pickled onion. Crumble over the feta and sprinkle with the toasted pepitas. Top with the mint and drizzle over extra oil to serve.