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Lamb and haloumi open rye sandwich with beetroot slaw
Lamb and haloumi open rye sandwich with beetroot slaw
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Prep Time:
12 minutes
Cook Time:
8 minutes
Total Time:
20 minutes
Try this gourmet lamb and haloumi stack topped with apple and beetroot for a cafe-worthy meal perfect for a weekend lunch.
Ingredients:
  • 1 green apple
  • 4 small beetroot bulbs, trimmed, peeled
  • 52.50 gm fresh lemon juice
  • 27.30 gm extra virgin olive oil
  • 90g (1/3 cup) Greek-style yoghurt
  • 24.00 gm tahini
  • 1 garlic clove, crushed
  • 2 (about 550g) lamb backstraps
  • 2 tsp pistachio dukkah, plus extra, to serve
  • 180g haloumi, sliced
  • 4 large slices light rye bread, toasted
  • 82.50 ml fresh mint leaves
  • Baby rocket, to serve
Instructions:
  • Grate the apple and beetroot in a food processor fitted with a grater attachment. Transfer to a bowl, then drizzle with 1 1/2 tablespoons of juice and 2 teaspoons of oil. Season and toss to combine.
  • Mix together the yogurt, tahini, garlic, 2 teaspoons of water, and the remaining 1 tablespoon of lemon juice in a bowl. Season to taste.
  • In a large non-stick frying pan over medium-high heat, add 2 tsp oil. Season the lamb and sprinkle with dukkah. Cook and turn for 5-6 minutes for medium doneness. Allow the lamb to rest for 3 minutes, then slice before serving.
  • Drizzle the remaining 2 tsp of oil into the pan and cook the haloumi, flipping occasionally, for about 2 minutes until it turns golden and tender.
  • Spread the toast slices generously with the majority of the yoghurt mixture. Layer each slice with mint, rocket, haloumi, lamb, and beetroot slaw. Finish with a dollop of the remaining yoghurt mixture and a sprinkle of extra dukkah.

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