Name: Lamb, haloumi and roasted capsicum salad
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 1
Ingredients: 2 red capsicum; 36.40 gm olive oil; 400g lamb leg steaks, trimmed; 180g haloumi, thickly sliced; 2 Lebanese cucumbers, cut into thin ribbons; 60g mixed salad leaves; 40.00 ml balsamic vinegar

Lamb, haloumi and roasted capsicum salad

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Prep Time:
20 minutes

Cook Time:
30 minutes

Total Time:
50 minutes

Whip up a delicious weeknight salad with just a handful of basic ingredients.

Ingredients:

2 red capsicum
36.40 gm olive oil
400g lamb leg steaks, trimmed
180g haloumi, thickly sliced
2 Lebanese cucumbers, cut into thin ribbons
60g mixed salad leaves
40.00 ml balsamic vinegar

Instructions:

Preheat the grill to medium-high heat. Line a large baking tray with foil. Halve the capsicums and remove seeds and membrane. Cut each half into 4 slices lengthways and place on the tray. Grill for 20 minutes, turning occasionally, until tender and skin is blistered and blackened. Transfer the capsicums to a large heatproof bowl, cover with plastic wrap, and set aside for 10 minutes. Peel off and discard the skin, then thinly slice the capsicums and return them to the bowl.
In a large frying pan over medium-high heat, heat half of the oil. Sear the lamb for 3 minutes on each side for a medium cook or until desired doneness. Remove the lamb from the pan and let it rest on a plate covered with foil for 5 minutes before thinly slicing.
Add the haloumi to the pan and cook until golden on each side, about 1 to 2 minutes per side.
Combine the lamb, haloumi, cucumber, salad leaves, capsicum, balsamic vinegar, and remaining oil in a bowl. Toss well to mix everything together. Serve and enjoy!

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