Haloumi And Lamb Skewers | Donna Hay

Ingredients

• 450g lamb leg steaks, trimmed, cubed
• 1 clove garlic, crushed
• 1 tablespoon red wine vinegar
• 2 tablespoons olive oil, plus extra
• sea salt and cracked black pepper
• 250g haloumi, cut into 3cm pieces
• 1 x 400g can chickpeas, drained, rinsed
• 4 cups (60g) watercress sprigs
• 1 red onion, thinly sliced
• 1 avocado, quartered
• 1 tablespoon honey
• 2 tablespoons red wine vinegar
• ¼ cup (60ml) extra virgin olive oil
• 1 tablespoon finely chopped dill