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warm roast vegetable salad with haloumi and seared lamb

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Sydney Autumn nights are wonderful.  Summer is long gone, yet we still enjoy calm and warm nights……so perfect for alfresco dining. And I just love the times that we all sit around the outdoor table and take the moment to connect as a family.  One of the favourite dinners at our house, is simply a large roast vegetable and lamb salad, placed in the middle of the table with some crusty bread, a glass of wine ……and our nights are full of good food, and discussion

I can’t remember exactly where the idea for this salad came from, but I heard interview on ABC talk back radio with a young chef who was speaking about the different cuts and different ways to cook lamb.  

Backstrap, is a lean, boneless cut of lamb, unlike other cuts of lamb, which can contain an amount of fat . The lamb backstrap is quickly seared on a hot plate and is perfect for light meals and as an addition to salads.

 

INGREDIENTS

  • 400g lamb backstrap fillet, remove from fridge 30mins before cooking
  • 200g haloumi, sliced 1cm thick peices
  • 1/2 butternut pumpkin
  • 1 large fennel
  • green leafy salad
  • 1/2 red onion, sliced very thinly
  • pomegranate seeds
  • salt and pepper

WHAT YOU NEED TO DO

  1. Cut the  into 5cm pumpkin and fennel into medium size pieces, toss in a little olive oil, salt and pepper and roast for 40 mins until just soft and set aside.
  2. Heat a little oil in a frypan (medium heat) and fry the lamb for 3 mins on each side.  Then rest on chopping board for a few mins before thickly slicing.
  3. In a separate hot pan, fry the haloumi pieces for 2 mins on each side.
  4. Assemble the salad leaves in a bowl, top with roasted vegetables,sliced onion, haloumi and slices of lamb
  5. Scatter pomegranate seeds and squeeze some lemon over the top before serving

 

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