Warm Lamb and Halloumi Rice Salad

Name: Warm Lamb and Halloumi Rice Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 people
Ingredients: 300 g lamb leg steaks; 2 tablespoons olive oil; salt and pepper; 500 g butternut squash; 300 g aubergine; 1 red pepper; 300 g rice; 200 g halloumi; 100 g pomegranate seeds; 4 tablespoons fresh mint leaves; 2 tablespoons olive oil; 1 lemon; 4 teaspoons mild harissa; 2 tablespoons runny honey

User Reviews

5.0

15 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
6 people
Calories
539 kcal
Course
Main Course, Salad
Cuisine
Fusion, Middle Eastern, North African

Warm Lamb and Halloumi Rice Salad

Nash Knight

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Delicious and super versatile, this Warm Lamb and Halloumi Rice Salad works brilliantly as a midweek supper, an impressive dinner party main or even as a dish to take to a buffet or pot luck. It also makes great leftovers to eat for lunch the next day! (Serves 4-6, depending on appetite)

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Ingredients

Servings

Warm Lamb and Halloumi Rice Salad

300 g lamb leg steaks (roughly 2 steaks)
2 tablespoons olive oil
salt and pepper to taste
500 g butternut squash peeled and cubed
300 g aubergine cubed
1 red pepper cut into bitesize pieces
300 g rice (I use a mix of white long grain and black wild rice)
200 g halloumi cut into bitesize pieces
100 g pomegranate seeds (roughly half a medium pomegranate)
4 tablespoons fresh mint leaves roughly chopped or torn

Harissa Marinade

2 tablespoons olive oil
1 lemon juice only
4 teaspoons mild harissa (or hot harissa if you like things spicy!)
2 tablespoons runny honey

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Instructions

Preheat your oven to 220C/200C fan/gas mark 7/425 F.
Mix together all your marinade ingredients, except the honey. Add the lamb to the marinade and coat well. Leave to marinate for 10 minutes (or longer if you have the time).
Place the chopped butternut squash, aubergine and red pepper on a large baking tray and drizzle with 2 tablespoons of olive oil and sprinkle over a little salt and pepper. Toss to coat the vegetables evenly in the oil. Roast in your preheated oven for 15 minutes or until softened and just starting to go brown.
Meanwhile cook the rice according to packet instructions or your own preferences. Keep warm until needed.
Heat a griddle pan (or non-stick frying pan) over a high heat for 1 minute. Remove the lamb from the marinate, but reserve the marinade for later. Place the lamb steaks on the griddle pan and cook for 1 minute on high on each side, then 2 minutes on a low heat on each side (so 6 minutes in total). This will result in medium cooked lamb. If you prefer your lamb well cooked, cook your lamb for an extra minute on each side.
When the lamb is cooked, rest for 5-10 minutes, then cut into bitesize pieces.
Meanwhile add the honey and halloumi to the leftover lamb marinade and toss to coat.
After the vegetables have roasted for 15 minutes, remove them from the oven. Add the halloumi and then pour over the reserved marinade. Toss everything together and roast for a further 10 minutes.
To assemble the salad put the rice on a large serving platter, then top with the vegetables and halloumi, followed by the lamb. Drizzle over any remaining marinade from the roasting tray, then finish with the pomegranate seeds and mint.

Notes

Nutrition information is approximate and meant as a guideline only.

Nutrition Information

Show Details

Calories 539kcal (27%) Carbohydrates 65g (22%) Protein 23g (46%) Fat 21g (32%) Saturated Fat 8g (40%) Cholesterol 32mg (11%) Sodium 487mg (20%) Potassium 744mg (21%) Fiber 5g (20%) Sugar 13g (26%) Vitamin A 9655IU (193%) Vitamin C 56.8mg (63%) Calcium 409mg (41%) Iron 2.4mg (13%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 539 kcal

% Daily Value*

Calories	539kcal	27%
Carbohydrates	65g	22%
Protein	23g	46%
Fat	21g	32%
Saturated Fat	8g	40%
Cholesterol	32mg	11%
Sodium	487mg	20%
Potassium	744mg	16%
Fiber	5g	20%
Sugar	13g	26%
Vitamin A	9655IU	193%
Vitamin C	56.8mg	63%
Calcium	409mg	41%
Iron	2.4mg	13%