February 19, 2020

Serves 6

Reset: Suits all phases


  • 600gm lamb backstrap
  • 1 Tbsp olive oil
  • 1 Tbsp balsamic vinegar
  • Salt and pepper
  • 120gm haloumi, sliced
  • 2 red capsicum, sliced lengthways
  • 2 bunches asparagus, trimmed & cut into 3
  • 2 red onions, cut into wedges
  • 120gm packet baby rocket
  • 1 long cucumber, cut lengthways, and then into 1 cm pieces


  1. Place the lamb into a container. Whisk the oil, vinegar and salt and pepper in a bowl, and pour over the lamb. Cover and refrigerate for 30 minutes.
  2. Place the haloumi, capsicum, asparagus and onion into a bowl, drizzle with oil and season with salt and pepper.
  3. In a large salad bowl place the rocket and cucumber.
  4. Preheat the BBQ on a medium-high heat. Remove the lamb and cook for 3-4 minutes on each side, before transferring to a plate, cover and rest for 5-10 minutes.
  5. BBQ the haloumi, capsicum, asparagus and onion, for about 5 minutes each side.
  6. Add the vegies to the rocket salad and then the haloumi.
  7. Slice the lamb and add to the salad, before giving a quick toss, before serving.

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