Warm Lamb Salad
Ingredients
- ½ kilo boned leg of lamb
- Rice bran oil
- 400g haloumi cheese
- 2 handfuls of torn rocket
- 1 red onion, slivered
- 2 cloves garlic, slivered
- 1 spring onion, slivered
- 1 red capsicum, julienned
- 3-4 fresh figs, cut in half
- sprinkling of favourite extra virgin olive oil
- kosher salt/flaky salt
- freshly ground pepper
Method
Cut lamb into strips. Oil a grill plate or griddle and heat until very hot. Fry the lamb for a minute or 2 until it is seared on the outside but pink inside. Remove from heat and set aside.
Slice the haloumi cheese, throw on the plate or griddle, cook at a lower temperature until cheese is a golden colour (approximately 1-1 ½ 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 and figs, extra virgin olive oil and seasoning.