Cutlets- 8 lamb cutlets
- 150g Pkt Passage to India Tandoori Paste
- 1½ tbsp olive oil
- 400g can chickpeas, drained, rinsed
- 600g sweet potato, peeled, cut into 2cm pieces
- 120g mixed salad leaves
- 200g baby cucumbers, thickly sliced
- 1 small red onion, halved, thinly sliced
Mango Chutney Dressing- ¼ cup olive oil
- 2 tbsp white wine vinegar
- 2 tbsp mango chutney
| Cutlets- Coat lamb cutlets with Tandoori Paste and marinate for 30 minutes.
- Meanwhile, dry chickpeas on paper towel. Place in a bowl with half of the oil, season and stir until coated. Tip into air fryer basket.
- Air fry on 200C for 10 minutes until dry and crisp. Tip into a shallow bowl.
- Combine sweet potato and remaining oil then spread in air fryer basket. Air fry on 200C for 10 minutes until lightly golden. Transfer to a plate.
- Line air fryer basket with a metal rack. Arrange half the cutlets on rack and air fry for 5 minutes. Turnover and air-fry for 4 minutes on other side until golden and medium doneness. Transfer cutlets to a plate using tongs. Air-fry remaining cutlets. Remove and rest for a few minutes.
- Meanwhile, make Mango chutney dressing as per method and then continue.
- Arrange salad mix on a serving platter. Sprinkle with most of the sweet potato, cucumber, onion and half of the chickpeas. Drizzle with some of the dressing.
- Arrange cutlets on top, sprinkle with more chickpeas and remaining sweet potato. Drizzle with a little more dressing. Serve with any remaining dressing and chickpeas.
Mango Chutney Dressing- Place all ingredients into a jug.
- Whisk together with a fork until emulsified.
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