Lamb’s lettuce and halloumi salad with peas
- May 2015
- Serves 4
- Hands-on time 20 min
Serve up our Cypriot-style lamb’s lettuce and halloumi salad with warm pitta breads on a hot summer’s evening.
For a heartier salad, try fried halloumi with warm harissa rice and chickpeas.
- Gluten-free recipes
- 21.2g fat (9.9g saturated)
- 9.6g carbs (3.1g sugars)
- 1½ tsp sumac (widely available)
- 100ml 0% fat Greek yogurt
- juice of ½ lemon
- Small handful of mint, chopped
- 150g peas
- 1 large bunch of watercress
- ½ bunch of spring onions, sliced
- 1 tbsp vegetable oil
- 4 x 125g lamb rump steaks
- 120g halloumi, thickly sliced
- Make a dressing by combining the sumac, yogurt, lemon juice and mint. Set aside.
- Blanch the peas in boiling water for 2 minutes, drain and refresh under cold water, then mix with the watercress and spring onions.
- Add the oil to a large frying pan over a high heat. Season the lamb with salt and pepper, add to the pan and fry for 21⁄2-3 minutes on each side (for pink steaks). Remove from the pan, cover with foil and leave somewhere warm to rest.
- Return the frying pan to the heat and add the halloumi. Fry for 1-2 minutes on each side until golden. To serve, slice the lamb and mix with the halloumi and salad. Drizzle over the yogurt dressing and serve with toasted pitta bread, if you like.
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