Tender, seared lamb loin pairs perfectly with creamy halloumi, fresh orange, and tangy honey mustard dressing. This light yet satisfying dish balances bold flavours with seasonal ingredients, ideal for BBQs or family gatherings. Easy to prepare, it’s a crowd-pleaser that’s both delicious and visually stunning
Ingredients
Lamb:
8 lamb loins
1 tbsp pimento
1 tbsp salt
Halloumi Salad:
1 block Halloumi cheese, sliced into 1 ½ cm thick slices
3 cups rocket
3 oranges, segmented
1/2 cup slivered almonds
2 tbsp olive oil
1/2 tsp chili flakes
1 large avocado, sliced
1/2 red onion, thinly sliced
Method:
Step 1. Prepare the Lamb: Season the lamb loins with salt and pimento (or preferred seasoning). Grill on medium-high heat for 3-4 minutes per side (for medium-rare). Let rest for 5 minutes
Step 2. Grill the Halloumi: Heat 1 tbsp olive oil in a grill pan. Grill halloumi slices for 2-3 minutes per side until golden. Set aside
Step 3. Prepare the Salad: In a large bowl, combine rocket, orange segments, almonds, avocado, and red onion. Drizzle with 1 tbsp olive oil and sprinkle with chili flakes. Toss gently
Step 4. Make the Dressing: Whisk together Dijon mustard, honey, citrus juice, apple cider vinegar, salt, and pepper. Gradually whisk in olive oil until smooth
Step 5. Assemble: Arrange the salad on a platter, top with grilled halloumi and lamb. Drizzle with remaining dressing and serve immediately
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