Beetroot, grilled lamb & haloumi salad
2/11/2010
Serves 6
Salad
| 1½ kg | Beetroots, peeled and diced |
| 1 | Olive oil |
| 2 tsp | Dried mint |
| 350 g | Lamb rumps |
| 250 g | Haloumi cheese |
| 2 handfuls | Rocket |
| 1 | Red onion, sliced into rings |
| 1 to taste | Salt & freshly ground pepper |
Dressing
| 60 ml | Raspberry vinegar |
| 30 ml | Sherry vinegar |
| 40 ml | Olive oil |
Directions
- Put the beetroot in a roasting dish and add a little oil. Using your hands, toss the beetroot in the oil to ensure it is well coated and place in the oven
- Preheated to 180 degC. Bake for 15-20 minutes until just cooked.
- Remove from the oven and set aside to cool. Meanwhile, rub a little oil and the dried mint into the lamb and cook on a preheated grill plate for 3-4 minutes on each side until cooked through. It should still be pink in the centre. Allow to cool.
- Sear the haloumi slices on both sides in a preheated grill pan. Whisk all the dressing ingredients together until combined.
- To serve, put all the ingredients in a bowl and add the dressing. Toss gently to combine. Season to taste with salt and pepper.
Wine Match
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