30/11/2018
Lamb, Haloumi, Fennel and Rocket Salad
Rare slices of lamb and chargrilled haloumi over a fresh salad of rocket, fennel and radish with a lemony dressing.
Serves:
4
Prep Time: 10 minutes
Cooking Time: 15 minutes
Ingredients
- 1/4 cup lemon juice
- 1/3 cup extra virgin olive oil
- 1 teaspoon dijon mustard
- 1 teaspoon honey
- sea salt and freshly ground black pepper, to taste
- 100g baby rocket
- 1 baby fennel bulb, finely sliced
- 4 radishes, finely sliced
- 1 cup mint leaves, chopped
- 2 lebanese cucumbers, sliced
- 100g yellow or red cherry tomatoes, halved
- 500g lamb backstraps or fillets
- 200-250g haloumi, cut into 8 slices
- 2 tablespoons toasted pine nuts
Method
Shake lemon juice, oil, mustard and honey together in a jar to make dressing and season to taste. Combine rocket, fennel, radishes, mint, cucumbers and tomatoes together in a bowl. Season lamb and chargrill or barbeque on a hot grill for 3-5 minutes on each side, or until done to your liking. Allow to rest for 5 minutes. Meanwhile, toss the salad with 1/3 of the dressing and arrange on serving plates. Chargrill haloumi slices for 1 minute on each side, until lightly charred. Slice lamb and arrange over salad together with haloumi slices. Drizzle with remaining dressing and sprinkle with pine nuts and pepper.
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