Ingredients
Method
1.
Season cutlets then rub with 2 tsp of the oil. Put 2 Tbsp of remaining oil, preserved lemon, mint and cumin in a large bowl then puree with a stick blender.
2.
Preheat chargrill or barbecue grill plate over a high heat. Cook cutlets, turning and basting with lemon mixture, until cooked to your liking.
3.
Meanwhile, heat remaining oil in a large frying pan. Add onion, garlic and fennel seeds. Cook until just softened. Add tomatoes, spinach and cook until leaves wilt. Transfer mixture to a colander briefly to drain excess liquid.
4.
Combine yoghurt and tapenade then spread on serving plates. Top with onion mixture and cutlets. To serve, garnish with micro herbs.