Seared Lamb, Halloumi, Orange, Roasted Carrot and Almond Salad

Name: Seared Lamb, Halloumi, Orange, Roasted Carrot and Almond Salad
Yield: Serves 4
Ingredients: zest of 1 orange (use one from the salad ingredients); 2 tablespoons olive oil; 4 tablespoons olive oil; cracked black pepper; 6 tablespoons runny honey; 6 tablespoons olive oil; 4 medium carrots, peeled and sliced into chunky fingers; 3 raw beetroot, peeled and sliced into rounds; 1 small chilli, deseeded and finely chopped; 1 big handful mint leaves, finely chopped; 45 g flaked almonds; 3 handfuls baby leaf spinach; salt; 60 ml red wine vinegar; 4x200 g boneless lamb chops, gigots or rump steaks; 1 small garlic clove, finely chopped; 1 tablespoon runny honey; 3 oranges, peeled and sliced into rounds; 150 g green beans, blanched and refreshed; 10 fresh mint leaves; 1 handful sage leaves, chopped; 3 tablespoons runny honey; 100 ml olive oil; 1 tablespoon caster sugar; 500 g halloumi; 1 handful mint leaves, chopped

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Mountain Cafe Cookbook

By Kirsten Gilmour

Published 2017

About

I love lamb; it works really well here with the saltiness of the halloumi cheese, the fresh mint, the bite from the chillies and the sweet orange slices.

This is also great with the ranch dressing recipe from.
You can use feta instead of halloumi – just chop it and marinate it, but skip the cooking step.
The dressing will keep for five days in the fridge.

Ingredients

Side dish
Gluten-free

Ingredients

Method