1. For dressing, add ingredients to a bowl and stir with a fork to combine. Set aside to marinate for half an hour.
2. For the Spiced Pistachio, combine all ingredients in a bowl and toss to combine. Cover and set aside.
3. Heat a large frying pan or BBQ over high heat and add oil. Season lamb with sea salt, then add to pan and cook until golden brown (3-4 minutes), then turn and cook until lamb is golden brown and cooked to your liking (3-4 minutes for medium-rare). Transfer cutlets to a plate and rest under foil (5 minutes).
4. Combine the salad ingredients and half the dressing in a large bowl and toss to coat.
5. Place the salad to one side of a large platter and the warm lamb cutlets to the other side.
6. Dress the lamb with the remaining dressing and dates and then scatter the platter with the spiced pistachio mix.
7. Serve with yoghurt and fresh mint.
Cooks Notes
1. You could swap the beetroot and orange for plum and fennel.
2. This salad would be equally delicious with grilled chicken.
3. Swap rocket for radicchio.
*While Medjool dates are high in natural sugars, they are low on the glycemic index thanks to a balanced amount of soluble fiber. The complex carbohydrates found in Medjool dates are digested at a slower rate, making them a source of dietary fiber and releasing energy to the body over a longer period of time.
