Bbq Lamb, Halloumi and Zucchini Salad

9 Jan

The ultimate summer salad when it’s too hot to cook inside and you’re feeling like something fresh!

This salad is everything I dream of in a summer salad! The perfectly cooked lamb pairs so well with the salty halloumi and fresh salad and it is on the table in no time!

Allowing time to marinate your lamb is a must here, it allows the flavours to infuse into the lamb and also helps to tenderise the meat!

Where possible, have a meat thermometer handy so you know when the meat is cooked to perfection - this is especially useful if you’re lamb backstraps are not the same size! I use the Wiltshire Meat thermometer and it works a treat!

If you don’t have a BBQ, not to worry, this can also be cooked on the stove!

I hope you love this as much as I do, and if you do let me know in the comments below!

Prep Time: 20 min + 2 hour marinating time minimum

Cooking Time: 30 mins

Serves: 2-4

Ingredients:

Lamb:

2 x lamb back straps
6 garlic cloves crushed
2 TBS olive oil
1 lemon, juiced
1 TBS dried oregano
1/2 TBS sweet paprika
1 TSP salt

Salad:

1 zucchini, sliced thin longways
1 block of halloumi, sliced into 1cm thick pieces
Lettuce of choice - I used Oakleaf
Cherry tomatoes, halved
Dressing: 1 TBS olive oil, 2 TBS pomegranate molasses, half lemon juiced, pinch of salt and sumac

Sumac Onions:

1/2 red onion
1 TBS sumac
White vinegar to cover the onions

Method:

Mix together all ingredients for the lamb marinade in a glass container and add your lamb. Mix until combined and place in the fridge to marinate for at least 2 hours or overnight. Remove from fridge about 30 minutes before cooking to bring to room temp.

Thinly slice your red onion into rounds and place in a bowl topped with the sumac and rub into the onions. Top with white vinegar until they are mostly submerged and set aside for at least 30 minutes.

Prepare your dressing by placing all ingredients in a jar and shaking until combined. Set aside.

Prep your tomato & lettuce and place in a bowl

Preheat your bbq to a high heat, and cook the zucchini first until browned on both sides. About 1-2 mins each side.

Place the lamb on the bbq and cook for about 4-5 minutes each side - however, this is heavily dependent on the size. Where possible, use a meat thermometer and when the thickest part of the meat reaches 58c then take it off and rest covered in foil for 5-10 minutes. If you like medium-well - then take it off when it is 68c. If you do not have a thermometer, then cut a piece to ensure it’s cooked to your liking!

Whilst the meat is resting, cook your halloumi for about 1 minute each side until browned. Set aside.

Toss the lettuce and tomatoes with the dressing and then place onto a platter.

Top with the zucchini and halloumi

Once the meat is rested, cut into thin slices and place onto the salad

Serve & enjoy!