Warm Lamb Salad

Ingredients

• 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

Method

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.