Beetroot, Grilled Lamb & Haloumi salad – Azzuro Epicurean

Ingredients

• 250 gms pre-cooked beetroot
• 2 tsp dried mint
• Azzuro extra virgin olive oil
• 475 gm Loin Fillet (backstrap) Lamb
• 195 gm Haloumi, sliced into 1cm slices
• 150 gm green beans
• 1 red onion, peeled and sliced into rings
• Salt
• pepper
• 60 ml Due Virrorie Oro Balsamic vinegar
• 30 ml Vincotto vinegar
• 40 ml Azzuro extra virgin olive oil
• 3 cloves garlic, crushed