Yields4 Servings
Prep Time10 minsCook Time10 minsTotal Time20 mins


Delicious pieces of grilled halloumi add flavour to this simple lamb salad.
 2 garlic cloves, crushed
 2 tbsp lemon juice
 ¼ cup extra virgin olive oil
 600 g lamb (heart smart steaks or back strap) or 600g of prawns or fresh fish
 200 g halloumi cheese, drained, thickly sliced
 400 g can lentils, drained, rinsed
 ½ red onion, thinly sliced
 1 punnet of cherry tomatoes, cut in half
 80 g rocket leaves
  cup mint leaves
 crusty wholemeal bread to serve

1

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.

2

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.

3

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

4

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) .

GF - serve with homemade gluten free garlic bread, LF and DF - replace haloumi with avocado. V - serve without lamb and BBQ whole mushrooms instead.




Ingredients

Delicious pieces of grilled halloumi add flavour to this simple lamb salad.
 2 garlic cloves, crushed
 2 tbsp lemon juice
 ¼ cup extra virgin olive oil
 600 g lamb (heart smart steaks or back strap) or 600g of prawns or fresh fish
 200 g halloumi cheese, drained, thickly sliced
 400 g can lentils, drained, rinsed
 ½ red onion, thinly sliced
 1 punnet of cherry tomatoes, cut in half
 80 g rocket leaves
  cup mint leaves
 crusty wholemeal bread to serve

Directions

1

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.

2

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.

3

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

4

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) .

GF - serve with homemade gluten free garlic bread, LF and DF - replace haloumi with avocado. V - serve without lamb and BBQ whole mushrooms instead.
Chargrilled lamb, haloumi and lentil salad

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