Amelia Park Lamb Cutlets with Sunflower Parmesan & Herb Dukkah

Ingredients

• 12 Lamb Cutlets
• ¼ cup extra virgin olive oil
• 3 cloves garlic, minced
• 2 tbsp dried herbs rosemary, parsley, thyme, mint (or fresh)
• 1 tsp sumac (optional)
• Generous sea salt and black pepper
• ¾ cup toasted sunflower seeds
• 2 garlic cloves, minced
• 1 cup mixed fresh herbs (we used parsley, oregano, rosemary), finely chopped
• ½ cup grated parmesan
• 1 lemon, zested
• 1 cup quinoa, cooked
• 1 bunch asparagus, blanched and sliced into thirds
• 1 cup frozen peas, thawed in water
• 6 radish, finely sliced
• 100g Australian feta
• 1 lemon, juice and zest
• 1 tbsp apple cider vinegar
• 2 tbsp olive oil
• 1 tsp Dijon mustard
• 1 tsp honey (or to taste)