Delicious and super versatile, this Warm Lamb and Halloumi Rice Salad works brilliantly as a midweek supper, an impressive dinner party main or even as a dish to take to a buffet or pot luck. It also makes great leftovers to eat for lunch the next day! (Serves 4-6, depending on appetite)
Course Main Course, Salad
Cuisine Fusion, Middle Eastern, North African
Prep Time 10minutes
Cook Time 30minutes
Total Time 40minutes
Author Eb Gargano
Warm Lamb and Halloumi Rice Salad
300glamb leg steaks(roughly 2 steaks)
Salt and pepperto taste
500gbutternut squashpeeled and cubed
1red peppercut into bitesize pieces
300grice(I use a mix of white long grain and black wild rice)
200ghalloumicut into bitesize pieces
100gpomegranate seeds(roughly half a medium pomegranate)
4tablespoonsfresh mint leavesroughly chopped or torn
4teaspoonsmild harissa(or hot harissa if you like things spicy!)
Preheat your oven to 220C/200C fan/gas mark 7/425 F.
Mix together all your marinade ingredients, except the honey. Add the lamb to the marinade and coat well. Leave to marinate for 10 minutes (or longer if you have the time).
Place the chopped butternut squash, aubergine and red pepper on a large baking tray and drizzle with 2 tablespoons of olive oil and sprinkle over a little salt and pepper. Toss to coat the vegetables evenly in the oil. Roast in your preheated oven for 15 minutes or until softened and just starting to go brown.
Meanwhile cook the rice according to packet instructions or your own preferences. Keep warm until needed.
Heat a griddle pan (or non-stick frying pan) over a high heat for 1 minute. Remove the lamb from the marinate, but reserve the marinade for later. Place the lamb steaks on the griddle pan and cook for 1 minute on high on each side, then 2 minutes on a low heat on each side (so 6 minutes in total). This will result in medium cooked lamb. If you prefer your lamb well cooked, cook your lamb for an extra minute on each side.
When the lamb is cooked, rest for 5-10 minutes, then cut into bitesize pieces.
Meanwhile add the honey and halloumi to the leftover lamb marinade and toss to coat.
After the vegetables have roasted for 15 minutes, remove them from the oven. Add the halloumi and then pour over the reserved marinade. Toss everything together and roast for a further 10 minutes.
To assemble the salad put the rice on a large serving platter, then top with the vegetables and halloumi, followed by the lamb. Drizzle over any remaining marinade from the roasting tray, then finish with the pomegranate seeds and mint.
Nutrition information is approximate and meant as a guideline only.