Char-grilled lamb and eggplant salad

Cooking Salads Char-grilled lamb and eggplant salad

You will love the zesty Mediterranean flavours of this char-grilled lamb and haloumi cheese salad.

Lables: Egg free Fish free Gluten free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Pre-heat a char-grill or barbecue plate on high.
  2. In a small bowl, combine oil, lemon, garlic and oregano. Brush over lamb. Char-grill for 3-4 mins each side. Set aside, loosely covered with foil, to rest for 5 mins. Slice thinly. Char-grill haloumi for 1 min each side.
  3. Meanwhile, in a bowl, combine lettuce, tomato, eggplant, capsicum, onion, haloumi and basil.
  4. To make the dressing, in a jug, whisk together all ingredients and then season to taste.
  5. Add lamb to salad. Drizzle with dressing and toss gently. Serve immediately.

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2 tbsp olive oil
1 lemon zest, finely grated
1 garlic clove, crushed
1 tsp dried oregano
500g lamb backstrap
100g haloumi, sliced, char-grilled
1 baby cos lettuce, leaves separated and torn
250g punnet cherry tomatoes, halved
4 slices eggplant, char-grilled, sliced
1/2 cup capsicum, char-grilled, drained, thinly sliced
1 small red onion, thinly sliced
1/4 cup basil leaves
2 tbsp olive oil
1 tbsp red wine vinegar
1 tsp maple syrup

Adv

Autors
Preparation time
20
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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