Paprika lamb with tomato and haloumi fattoush salad

This delicious paprika lamb with tomato and haloumi fattoush salad is packed with amazing flavour. Enjoy it for a tasty barbecue lunch or dinner.



Note: + 15 mins marinating & 5 mins resting time



  • 600g pkt Coles Australian Lamb Shoulder Boneless Mini Roast
  • 2 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 garlic clove, crushed
  • 1/4 cup (60ml) lemon juice
  • 1/4 cup (60ml) olive oil
  • 2 small pieces wholemeal pita bread
  • 200g haloumi, thickly sliced
  • 2 vine-ripened tomatoes, thinly sliced
  • 375g mixed medley tomatoes, sliced
  • 1 Lebanese cucumber, thinly sliced
  • 1/2 cup mint leaves
  • 1 tbs pistachio dukkah
  • Dill sprigs, to serve



Place lamb in a large bowl with the paprika, oregano, garlic, 1 tbs of the lemon juice and 1 tbs of the oil. Season. Gently toss to combine. Set aside for 15 mins to develop the flavours.


Heat a barbecue grill or chargrill on medium-high. Spray the bread with olive oil spray. Cook on the grill for 1-2 mins each side or until crisp. Transfer to a plate.


Add the lamb to the grill. Cook, turning occasionally, for 10 mins for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.


Meanwhile, spray the haloumi with oil. Cook on the grill for 1 min each side or until lightly charred.


Coarsely break the bread into large pieces. Arrange the bread, haloumi, combined tomato, cucumber and mint on a serving platter. Slice the lamb and arrange over the salad. Whisk the remaining lemon juice and oil in a small jug. Drizzle over the salad and sprinkle with the dukkah and dill.

Serve with lemon wedges

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.