Lamb and Haloumi Salad

Two weekends ago I went to a kitchen tea in Stellenbosch. We went to Clos Malverne Wine farm for a wine and ice cream tasting, two of my favourite things. The  ice creams came in such interesting flavour combinations: beetroot ice cream with  candied nuts, rosemary and dark chocolate with prune and guava.

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The wine was paired perfectly with the different ice creams, and I was pleasantly surprised that I enjoyed the unusual flavours. I am normally a classic chocolate ice cream person. If you are ever in the Stellenbosch area, do yourself a favour and give it a try.

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Summer is getting tantalising close, and salads are going to come out in full force! I can’t actually remember where I found this recipe somewhere between Pinterest/Delicious UK or Donna Hay, but it is amazing! The salad is so bright and green – very spring-like – with just a splash of colour from the radishes.

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Lamb is one of my favourite meats and of course I tend to favour local Karoo lamb. Coupled with a fresh green salad made up watercress, fresh peas and springs onions with a yoghurt-mint dressing you already have a winner. But, then you add grilled haloumi….need I say more! It is also incredibly easy to make!

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Lamb and Haloumi Salad

Serves 4

Mint Dressing

  • 1/2 cup yoghurt
  • 1 lemon juice
  • Small handful of mint, finely chopped
  • 1 Tsp sumac

Salad

  • 2 Pita breads, cut into quarters (I like to toast them in a hot griddle pan)
  • 40g fresh peas, blanched
  • 80g watercress
  • 4 springs onions, finely chopped
  • Handful microherbs
  • 6 radishes, thinly sliced

Lamb

  • 450g lamb steaks
  • 1 Tsp cumin, ground
  • Salt and pepper
  • Olive oil
  1. In a large salad bowl add all the salad ingredients
  2. In a bowl, mix together the dressing ingredients and season to taste
  3. Season the lamb with salt, pepper and cumin
  4. Add a drizzle of olive oil in pan on high heat
  5. Add the lamb steaks to the pan and cook for 2 – 2.5 minutes per side (medium)
  6. Remove the lamb from the pan
  7. Add the haloumi to the pan and cook for 30 seconds or so or until soft and gooey
  8. Sliced the lamb into 1 cm slices, and add to the salad with the haloumi and pita bread
  9. Drizzle with the dressing just before serving and enjoy!

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