Lamb Cutlets with Date and Citrus Dressing

Ingredients

• 1 tablespoon red wine vinegar
• 1 teaspoon honey
• 1 lemon, zest
• 4 tablespoons lemon juice
• 12 Medjool dates, pit removed and thinly sliced
• 1 teaspoon finely crushed cumin seeds, lightly toasted
• 1 teaspoon finely crushed coriander seeds, lightly toasted
• ½ teaspoon finely crushed fennel seeds, lightly toasted
• ¼ cup toasted pistachio
• 1 teaspoon sumac
• 1 teaspoon salt flake
• 2 teaspoons olive oil
• 12 French lamb cutlets
• 2 cups rocket
• ½ red onion, finely sliced
• 2 blood oranges or oranges, peel removed and sliced into 8 wedges each
• 6 precooked baby beetroot, quartered