December 2014

Warm lamb salad
Serves 4

Ingredients
250g mixed salad leaves (rocket, baby spinach)
2 lebanese cucumbers sliced thinly
1 red onion, sliced
1 red capsicum, seeded and sliced
2 tablespoon chopped mint
4 tablespoon chopped coriander
500g lamb back strap

Dressing
1 tablespoon soy sauce
1 tablespoon lemon juice
2 tablespoon extra virgin olive oil
1 teaspoon fish sauce
1 teaspoon honey
2 garlic cloves, crushed and sliced
Instructions

1. Combine salad leaves, cucumber, onion, capsicum, mint and coriander in a bowl and toss lightly.

2. Make dressing by whisking together soy sauce, lemon juice, oil, sauce, honey and garlic in a jug.

3. Preheat char grill on high. Cook lamb for 3-4 minutes each side, until cooked to taste. Rest, covered for 5 minutes. Slice the lamb and toss it through salad with dressing.

Tips: you can substitute the lamb for chicken or beef if you don’t like lamb. Rice noodles can also be added to salad if you want to.

Rocket, Haloumi, and Almond Salad
Serves 4
Most great fruits like mangoes are in season through summer, so make the most of them with this simple rocket salad with mango or your favorite fruit, almonds and grilled haloumi.

Ingredients
2 tablespoons of Extra-Virgin Olive Oil
120g haloumi cheese, sliced into 1cm-thick pieces
250g fresh rocket leaves
1 cup of fresh fruit (mango, watermelon etc)
½ cup almonds, chopped
2 individual shallots, peeled, thinly sliced
3 tablespoons of balsamic vinegar

1 teaspoon Cajun Seasoning

Instructions
Place oil in a fry pan over medium-high heat. Cook the haloumi for 1-2 minutes each side until golden brown. Transfer to a plate and slice each piece into three. Cover haloumi with foil and keep warm.

Place the rocket, sliced fruit, almonds and shallots in a large bowl. Add haloumi and gently mix the salad together. Drizzle dressing and Cajun seasoning over the salad and season to taste with salt and pepper.

Any Leftover haloumi is best stored in an airtight container in the fridge and used within 7 days.