Name: Grilled lamb salad
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1/3 cup (100g) quince paste; 1 tablespoon water; 600 gram lamb backstrap (eye of loin); 1 medium_piece red onion (170g), cut into wedges; 2 lebanese cucumbers (260g), seeds removed, cut into 3cm (1¼-inch) lengths; 250 gram haloumi cheese, crumbled; 100 gram mesclun; 1 cup fresh coriander (cilantro) leaves, torn; 1/2 cup (75g) pomegranate seeds; 1/3 cup (80ml) extra virgin olive oil; 1/4 cup (60ml) lemon juice

Grilled lamb salad

This brightly coloured lamb salad tastes just as good as it looks. Make sure you rest the lamb for at least 10 minutes for a perfectly moist and tender result.

Ingredients

1/3 cup (100g) quince paste

1 tablespoon water

600 gram lamb backstrap (eye of loin)

1 medium_piece red onion (170g), cut into wedges

2 lebanese cucumbers (260g), seeds removed, cut into 3cm (1¼-inch) lengths

250 gram haloumi cheese, crumbled

100 gram mesclun

1 cup fresh coriander (cilantro) leaves, torn

1/2 cup (75g) pomegranate seeds

1/3 cup (80ml) extra virgin olive oil

1/4 cup (60ml) lemon juice

Method

1.Place paste and the water in a small saucepan over medium heat; cook, stirring, until smooth and heated through.

2.Brush lamb with quince mixture. Cook lamb on a heated oiled grill plate (or grill or barbecue) for 3 minutes each side or until browned all over and cooked as desired. Remove from heat, cover; rest 10 minutes.

3.For the lemon dressing, whisk lemon juice and olive oil in a small jug.

4.Place onion, cucumber, haloumi, mesclun, coriander, pomegranate seeds and half the dressing in a large bowl; toss gently to combine.

5.Slice lamb thinly. Place lamb in a small bowl with remaining dressing; toss to coat.

6.Serve salad topped with lamb.

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Ingredients

Method

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