Anne Thorp's Kai Ora - Fresh, healthy food made with aroha

Photo credit: Aaron McLean

Warm Lamb & Haloumi Salad

I love lamb, especially when it\'s grilled or roasted. The haloumi cheese works perfectly with the succulent meat and simple salad.

Serves 3

approx 400g boned leg of lamb

rice bran or canola oil

400g haloumi cheese

a couple of handfuls of torn rocket leaves

1 red onion, slivered

2 cloves garlic, slivered

1 spring onion, slivered

1 red capsicum, cut into strips

sprinkling of extra virgin olive oil

salt and pepper

Cut lamb into thin strips. Oil a grill plate or griddle and heat until very hot. Fry the lamb for a minute or two until it is seared on the outside but still pink inside. Remove from heat and set asie.

Slice the haloumi cheese, throw on the plate or griddle, cook at a lower temperature until cheese is a golden colour - approx 1 - 1.5 minutes. Set aside.

Place rocket leaves, red onion, garlic, spring onion and haloumi cheese onto a serving dish. Cut the lamb slivers in half and chuck into the mix. Add capsicum, a sprinkling of extra virgin olive oil and seasoning. 

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