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Haloumi and mint lamb cutlets with chickpea salad

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Full of colour and flavour these lamb cutlets with chickpea salad will be exactly the meal that will make you happy at the end of the day.

  • Serves4
  • Cook time20 minutes
  • Prep time20 minutes, (+ 5 mins resting time)
Haloumi and mint lamb cutlets with chickpea salad


  • 90g haloumi, finely grated
  • 2 tbsp finely chopped mint
  • 2 cups (140g) fresh breadcrumbs
  • 2 Coles Brand Australian Free Range Eggs, lightly whisked
  • 1 cup (150g) plain flour
  • 12 (900g) Coles Australian Lamb Cutlets
  • 1/4 cup (60ml) olive oil
  • 2 x 400g cans chickpeas, rinsed, drained
  • 1/2 red onion, sliced
  • 1 garlic clove, crushed
  • 1 tbsp red wine vinegar
  • 200g Perino tomatoes, halved
  • 1 Lebanese cucumber, coarsely chopped
  • 1 cup parsley leaves
  • 1/2 cup mint leaves
  • Lemon wedges, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Combine haloumi, chopped mint and breadcrumbs in a shallow bowl. Season. Place egg and flour in separate shallow bowls. Dip lamb in the flour, then in the egg and then in the breadcrumbs, pressing to coat.
  2. Step 2

    Heat 1 tbsp oil in a large frying pan over medium heat. Cook half the lamb for 3 mins each side. Transfer to a plate. Repeat with another 1 tbsp of oil and the remaining lamb. Cover with foil and set aside to rest for 5 mins.
  3. Step 3

    Place chickpeas in a large bowl. Wipe the frying pan clean. Heat remaining oil over low heat. Add the onion and cook for 3 mins or until softened. Add the garlic and cook for 1 min. Add vinegar and cook for 1 min. Pour mixture over chickpeas. Add tomatoes, cucumber, parsley and mint leaves. Season. Divide salad among serving plates. Top with lamb and serve with lemon wedges.