small handful mint, roughly chopped, plus a few leaves to garnish
small handful coriander, roughly chopped, plus a few leaves to garnish
¼ tsp ground cumin
juice ½ lemon
Heat grill. Rub the oil and curry
paste all over the chops and season.
Put the chops on a baking tray and
grill for about 4-5 mins each side for
medium, depending on the thickness of the chop, or to your liking. Allow
to rest for a couple of mins.
Meanwhile, put the remaining
ingredients (except the garnish) in
a bowl, give everything a stir, then
season. Spoon the salad onto a plate
and lay the chops on top. Scatter
with the remaining herb leaves.