Try this boneless lamb shoulder with tomato and haloumi for a balanced and flavourful salad. Seasoned with herbs and spices, it makes a lovely light meal.
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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.
COOK. STORE. SAVE.
Clever storage: Store your lamb on the lowest shelf in the fridge and use it before the use-by date.
Serve with lemon wedges.
We love meals that are on the table fast, which makes this flavour-packed salad a winner on so many levels. The meat is cooked on the barbie in next to no time, the fattoush salad ingredients are super colourful and quick to prepare, and the Mediterranean flavours of the finished dish are fresh and summery (no matter what time of year you make it!).
The secret to getting this salad done fast is going for a quick-cooking cut of meat, like a boneless lamb roast. Specifically, we’ve used a mini lamb roast. It’s 600g, so plenty to feed the family, but not so big it takes hours to cook. To prepare, simply marinate the lamb mini roast in Mediterranean flavours and set it aside at room temperature 15 minutes before you’re ready to cook. If you want to get ahead, marinate the meat for a few hours in the fridge and then allow the roast to come to room temperature before cooking. The paprika gives this marinade a lovely sweet smoky flavour that is intensified by the time the lamb gets on the BBQ.
This dish is super simple to make – just start with a clean BBQ, then put the lamb straight onto the grill and turn it with tongs now and then for even cooking. A mini lamb roast’s cook time is about 10 minutes, although this will vary depending on the size. To test if it’s ready, insert a meat thermometer in the centre of the lamb. For medium, it should hit 65°C-70°C.
Definitely! Resting the lamb after cooking it allows all the juices to redistribute through the meat, which stops it from drying out. Simply cover loosely with foil and finish making your halloumi fattoush salad while the meat rests.
A fattoush salad is basically a Mediterranean fried bread salad – although in this case we’ve grilled our bread on the barbie to save time (and it was already on, so why not?). The salad is made with a mix of vibrant tomatoes, cucumber, fresh herbs and for an indulgent touch, halloumi. A great tip for cooking halloumi is to add it on the grill just before you’re ready to serve. If it sits too long after cooking, it will harden and the texture will become ‘squeaky’. You want it melty and piping hot!