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Grilled Lamb and Halloumi Salad Grilled Lamb and Halloumi Salad

Grilled Lamb and Halloumi Salad

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Preparation: 15 mins  (plus 0 mins marination)
Cooking: 20 mins
  • 4 lamb leg steaks
  • 2 tablespoons oil
  • 2 teaspoons Moroccan seasoning
  • 1 courgette, sliced into ribbons
  • 1 red onion, cut into thin wedges
  • 200g halloumi, sliced
  • For the quinoa
  • 250g quinoa, rinsed in cold water
  • 500ml hot chicken stock, or water
  • For the sauce
  • 80ml shop bought tahini
  • 1 garlic clove, crushed or finely chopped
  • Juice of ½ lemon
  • Salt
  • 3-4 tablespoons water
  • Pinch ground cumin, optional
  • Pinch cayenne pepper, optional
  • 1 tablespoon freshly chopped parsley
  • To serve
  • 1 large bag of mixed baby salad leaves
  • 50g pomegranate seeds
  • In a bowl mix together the oil and seasoning.
  • Transfer the vegetables to a large bowl.  Spoon over ¾ of the seasoning mixture.  Toss gently.
  • Brush the steak on both sides with the remaining seasoning and set aside.
  • For the dressing, in a small bowl whisk together the tahini, garlic, lemon juice, the remaining oil and salt. Whisk the warm water into the thick sauce, a little at a time until you have a dressing consistency. Stir in cumin, cayenne and parsley. Season and set aside.
  • For the quinoa, put the rinsed quinoa in a large sauce with the chicken stock or water increase the heat, bring to a boil, then reduce the heat and simmer for 10-15 minutes until the quinoa is tender and the liquid has been absorbed.
  • Heat a large non-stick frying pan and cook the lamb for 3-4 minutes on each side transfer to a plate for rest for 2-3 minutes before slicing into thin strips. Fry the courgette, red onion and halloumi for 2-3 minutes on each side.

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