INGREDIENTS

300g lamb leg steak (approx 3 steaks) 250g cooked baby beetroot, diced* 6 pieces haloumi, 5mm thick slices
2 cups rocket leaves, washed
2 tbs lemon juice
2 tbs balsamic vinegar
1 tbs dijon mustard
1/4 cup olive oil + extra for grilling

METHOD

To prepare lamb season with salt and pepper and grill in a fry pan for 2-3 minutes on each side. Set aside to rest for 5 minutes.

To prepare haloumi heat a fry pan and add 1 tablespoon of olive oil. Grill haloumi for 3 minutes on each side.

To prepare salad dressing place lemon juice, balsamic vinegar, dijon mustard and olive oil in a small mixing bowl and whisk to combine.

To assemble salad slice lamb steaks into 1 cm strips. In a large salad bowl add lamb strips, haloumi slices, diced baby beetroot and rocket leaves. Drizzle over dressing and toss until all ingredients are well coated. Serve immediately.

**You will find cooked baby beetroot in the fruit and vegetable section of most supermarkets. Steer clear of tinned beetroot!