Chargrilled Lamb, Courgette and Halloumi Salad

20 August 2021 in Recipes

Chargrilled Lamb, Courgette and Halloumi Salad

Chargrilled lamb, courgette and halumi sald

Serves 4–6

This dish would also be delicious all cooked on the barbecue on a nice sunny evening. Even the lemon benefits from being chargrilled, turning its juice into a delicious caramelised dressing.

Prep 20 MINS
Cook 20 MINS
LOADS OF VEG

Ingredients

  • 3 tbsp rapeseed oil
  • 1 tbsp honey
  • 3 garlic cloves, crushed
  • 1 heaped tsp chopped fresh oregano, rosemary or thyme (or use a mixture), plus extra to garnish 4–6 × 150g (5oz) lamb leg steaks
  • 2 green courgettes, thinly sliced lengthways into ribbons
  • 1 yellow courgette, thinly sliced lengthways into ribbons
  • 250g (9oz) halloumi, cut into 12 slices
  • 1 lemon, cut into wedges
  • 100g (4oz) baby plum tomatoes, halved
  • sea salt and freshly ground black pepper
TO SERVE
  • shop-bought tzatziki
  • baby spinach salad
  • wholemeal wraps

Method

Preheat a griddle pan over a medium-high heat. Mix together the oil, honey, garlic and herbs in a small bowl and season with salt and pepper. Brush all over the lamb, courgettes and halloumi. Add the lamb to the griddle pan and cook for 3 minutes on each side, until medium-rare, or continue until cooked to your liking. Transfer to a plate to rest, cover loosely with foil and keep warm. Add the courgettes to the pan and sear for 2–3 minutes on each side, until cooked through and tender. Transfer to a plate and set aside until needed. Add the halloumi and lemon wedges to the griddle pan. Cook the halloumi for 30 seconds on each side and the lemon until nicely chargrilled. Arrange the courgette salad on plates with the chargrilled lamb and halloumi. Scatter over the baby plum tomatoes and add a dollop of tzatziki to each plate, then scatter over the herbs to garnish and add the lemon wedges. Serve with baby spinach salad and wholemeal wraps.

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