Warm Lamb and Halloumi Rice Salad
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
6 people
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Calories
539 kcal
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Course
Main Course, Salad
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Cuisine
Fusion, Middle Eastern, North African
Warm Lamb and Halloumi Rice Salad
Description
The recipe centers on lamb leg steaks coated in a harissa marinade made from olive oil, lemon juice, and harissa paste. After marinating, the lamb is seared on a griddle pan to develop a medium doneness with a mix of high and low heat to cook through evenly. Vegetables including butternut squash, eggplant, and red peppers are roasted until tender and slightly browned. Rice is cooked separately to fluffy perfection.
Halloumi cheese cubes are added to the assembly, bringing a salty and grill-marked texture. The combination of roasted vegetables, spiced lamb, cheese, and a mixture of white and wild rice results in a salad with varied textures and a balance of savory, spicy, and sweet flavors. Fresh mint and jewel-like pomegranate seeds brighten the end result.
This dish serves as a warm main course or substantial salad and benefits from the blend of marinated meat, roasted vegetables, chewy wild rice, and creamy cheese. Approximate nutrition information guides portion control.
Ingredients
Warm Lamb and Halloumi Rice Salad
- 300 g Lamb leg steak roughly 2 steaks
- 2 tablespoons olive oil
- salt to taste
- black pepper to taste
- 500 g butternut squash peeled and cubed
- 300 g eggplant 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 cheese cut into bitesize pieces
- 100 g pomegranate seeds (roughly half a medium pomegranate)
- 4 tablespoons mint leaf roughly chopped or torn, fresh
Harissa Marinade
- 2 tablespoons olive oil
- 1 lemon juice only
- 4 teaspoons harissa or hot harissa if you like things spicy!, mild
- 2 tablespoons honey runny
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
- Allow lamb to marinate for at least 10 minutes, or longer if convenient, to deepen the flavor.
- Roast vegetables until softened and slightly browned for best texture and taste.
- Cook rice with preferred method to achieve fluffy grains and keep warm until serving.
- Nutrition information is approximate and should be used as a guideline only.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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