Name: Lamb salad with pine nuts and dukkah dressing
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: Sesame dukkah dressing; 2 tablespoon sesame seeds; 1 tablespoon coriander seeds; 1 tablespoon cumin seeds; 1/4 cup (40g) almonds; Lamb salad with pine nuts; 600 gram lamb eye of loin (backstrap); 2 tablespoon extra virgin olive oil, plus 1 tsp extra; 180 gram haloumi, sliced; 200 gram rocket; 250 gram cherry tomatoes, halved; 1/2 white onion, thinly sliced; 25 gram pine nuts, toasted; 1/2 lemon, grated rind and juice; turkish bread, to serve

Lamb salad with pine nuts and dukkah dressing

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Serves 4

Prep

20M

Cook

10M

Total

30M

Ingredients

Sesame dukkah dressing

2 tablespoon sesame seeds

1 tablespoon coriander seeds

1 tablespoon cumin seeds

1/4 cup (40g) almonds

Lamb salad with pine nuts

600 gram lamb eye of loin (backstrap)

2 tablespoon extra virgin olive oil, plus 1 tsp extra

180 gram haloumi, sliced

200 gram rocket

250 gram cherry tomatoes, halved

1/2 white onion, thinly sliced

25 gram pine nuts, toasted

1/2 lemon, grated rind and juice

turkish bread, to serve

Method

1.To make dukkah: in a dry frying pan, toast sesame seeds on high heat 30 seconds, until golden. Toast remaining seeds in same pan 30 seconds, until fragrant. Toast almonds in pan 1-2 minutes. Using a mortar and pestle, just crush ingredients. Season.

2.Preheat chargrill on high. Rub lamb with extra oil. Cook 2 minutes each side for rare, or until cooked to your liking. Cover with foil. Rest 10 minutes, then slice. Chargrill haloumi on medium heat 1-2 minutes each side, until golden.

3.In a medium bowl, combine rocket, tomato, onion and pine nuts. In a jug, whisk together oil, lemon rind and juice, and dukkah. Pour over salad and toss. Top with lamb and haloumi. Serve with bread.

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