Warm Lamb Salad

3:10 pm on 5 April 2012


  • ½ kilo boned leg of lamb
  • Rice bran oil
  • 400g haloumi cheese
  • 2 handfuls of torn rocket
  • 1 red onion, slivered
  • 2 cloves garlic, slivered
  • 1 spring onion, slivered
  • 1 red capsicum, julienned
  • 3-4 fresh figs, cut in half
  • sprinkling of favourite extra virgin olive oil
  • kosher salt/flaky salt
  • freshly ground pepper


Cut lamb into strips. Oil a grill plate or griddle and heat until very hot. Fry the lamb for a minute or 2 until it is seared on the outside but pink inside. Remove from heat and set aside.

Slice the haloumi cheese, throw on the plate or griddle, cook at a lower temperature until cheese is a golden colour (approximately 1-1 ½ minutes). Set aside.

Place rocket leaves, red onion, garlic, spring onion and haloumi cheese onto a serving dish.

Cut the lamb slivers in half and chuck into the mix. Add capsicum and figs, extra virgin olive oil and seasoning.

From Jesse Mulligan, 1–4pm

Find a Recipe

or browse by title