Sumac and Mint-Grilled Lamb Chops with Quinoa Fattoush with Quinoa Fattoush

Preheat the oven to 160C.

Halve the cherry tomatoes.

Cut the tortillas into thin strips.

In a saucepan add the quinoa and water (60 ml per person) and bring to the boil, cook until tender.

Peel and finely slice the red onion.

Halve and juice the lemon. Reserve the correct amount.

In a small bowl, mix together the spice mix and some olive oil.

In another small bowl, mix together the mint sauce and half of the sumac.

In another small bowl, mix together the remaining sumac, the lemon juice and olive oil (1 tablespoons per person).

Brush the tortilla chips with the spice mix and place in the oven to cook until crisp.

Coat the lamb chops with the mint and sumac sauce.

Heat some olive oil in a pan over medium-high heat.

Add the lamb chops to the pan and sear on both sides until slightly charred and cooked all the way through to your liking.

Drain the quinoa.

In a bowl, toss together the mint, coriander, cherry tomatoes, rocket, quinoa and red onion.

Drizzle the salad with the lemon-sumac dressing and season with salt, to taste.

Remove the tortillas from the oven and toss through the salad.

Distribute the salad among serving bowls.

Remove the lamb chops from the heat and and serve atop the fattoush salad.