Chargrilled lamb, haloumi and lentil salad

Place garlic, lemon juice and olive oil in a ceramic dish. Season with salt and pepper. Whisk to combine. Reserve 2 tablespoons of garlic mixture. Add lamb to remaining mixture. Toss to coat. Cover and set aside for 10 minutes.

Meanwhile, heat a barbecue plate or chargrill over medium heat. Brush halloumi lightly with 1 tablespoon of reserved garlic mixture. Chargrill for 1 minute each side or until golden. Remove to a plate and cut into small pieces.

BBQ the lamb steaks to your liking. Rest for five minutes and then slice into strips.

In a large bowl place rocket on the bottom and top with lentils, tomatoes, red onion and halloumi. Top with lamb. Pour over remaining reserved garlic mixture and sprinkle with mint leaves. Serve with home-made rye garlic bread (see Mood Food recipe) .