If you have been following our blog for a while you would noticed that I am a massive fan of lamb. It is my favourite meat, and with Spring finally upon us, the markets will be full of beautiful cuts of this tender produce.
After a few months of winter warmers and the temperature finally beginning to rise again, the price of salad greens is dropping making it the perfect time to get out of the slow-cooking doldrums and freshen up with a salad.
This salad is super quick and a little something different, fresh, flavoursome and range of different textures to keep you excited.
Lamb and Haloumi Salad
Lamb Leg Steak (150g per person)
Baby Cos Lettuce
1 packet Haloumi
1/2 can Chickpeas
50g Cucumber Julienne
A handful of fresh mint (finely chopped)
3 tbsp Olive Oil
1 tbsp Lemon Juice
1 tsp dijon mustard
1 tsp brown sugar
Salt and Pepper to taste
- Preheat oven to 180 degree celcius. Cut pumpkin into 1cm cubes, lightly toss in olive oil salt and pepper and roast for 15 minutes. You want the pumpkin to be soft but still firm.
- Heat a fry pan to a high heat. The lamb should be medium rare. I cook these pieces for 2 mins on each side and the leave to rest for another 2-3minutes. The resting is very important so don't skip it.
- Slice the haloumi and fry on either side for about 1 minutes, it needs to be a lovely gold colour, then place aside.
- Allow your pumpkin to cool then toss with the rest of the salad ingredients.
- Mix the dressing ingredients together and then dress the salad and serve.