Test Kitchen tip
To prevent wastage, on the following day roughly chop the remaining herbs and combine with any leftover hummus. Use as a topping on crispbread or toast.
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Ingredients
Method
1.In a medium bowl, combine the almonds, tomato, chopped herbs, lemon zest, juice and olive oil. Season and toss to combine.
2.Bring a barbecue grill plate or non-stick frying pan to a high heat.
3.Brush a little olive oil onto the cutlets and season well with salt flakes and freshly ground pepper. Grill the cutlets for 3 minutes on each side, or until cooked to your liking.
4.Smear the hummus onto a serving plate, drizzle with a little olive oil. Top with cutlets and serve with tabbouleh.
Not suitable to freeze.
Note
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