Warm lamb salad - Healthy Inspirations

Warm lamb salad

Suits all phases – Serves 4


1 Tbsp olive oil
1 Tbsp balsamic vinegar
600g lamb backstrap
120g haloumi, sliced
1 large red capsicum, sliced
1 bunch asparagus, trimmed and cut into thirds
1 large red onion, cut into thin wedges
1 large cucumber, cut into 1cm dice
120g baby rocket


  1. Whisk oil, vinegar and salt and pepper in a ceramic bowl. Add lamb. Turn to coat. Cover and refrigerate for 30 minutes.
  2. Preheat a barbecue grill on medium-high heat. Lightly spray capsicum, asparagus and onion with oil. Season with salt and pepper. Cook for 3 to 4 minutes or until tender. Remove to a large bowl.
  3. Remove lamb from marinade. Barbecue for 3 to 4 minutes on each side for medium or until cooked to your liking. Transfer to a plate and cover with foil to rest for 5 minutes.
  4. Barbeque haloumi for 1 – 2 minutes on each side.
  5. Slice lamb. Add rocket to onion mixture and toss gently to combine. Place salad on serving plates. Top with lamb and haloumi and serve.

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