Lamb, haloumi and pea salad with yoghurt dressing
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Time to make:
(at time of publication)
Full ingredients list:
2 tablespoons reduced-fat Greek-style yoghurt
1 tablespoon lemon juice
1 teaspoons chopped mint
1/4 cup frozen peas, thawed
1 cup watercress or baby rocket
1 shallot, sliced
125g lean lamb rump steak
30g haloumi, sliced
1 wholemeal pita bread, toasted and cut into triangles
Nutritional information (per serve)
Instructions and steps:
Step 1Combine dressing ingredients in a small bowl; set aside.
Step 2Toss the peas, watercress (or rocket) and shallots together in a salad bowl.
Step 3Spray a non-stick frying pan with olive oil and set over a high heat. Cook the lamb for 2–3 minutes on each side, for medium, or until cooked to your liking. Set aside to rest for 5 minutes.
Step 4Meanwhile, spray the pan with more oil. Cook the haloumi for 1–2 minutes on each side, or until golden brown.
Step 5Slice lamb into thin strips. Add lamb and haloumi to the salad and toss gently. Drizzle over the dressing and serve with toasted pita bread triangles.
About this recipe
First published: September 2016