0 from 15 votes
Warm Lamb and Halloumi Rice Salad
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)
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
Ingredients
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
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.
Cup of Yum
Notes
- Nutrition information is approximate and meant as a guideline only.
Nutrition Information
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
% 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.