Rosemary Lamb and Haloumi on Herb Salad Recipe
Make Rosemary Lamb and Haloumi on Herb Salad with marinated lamb backstrap, golden haloumi and a fresh multi-herb salad for a satisfying meal any day.
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Cooking tools:
- Mixing bowl
- Dish
- Pan
- Saucepan
- Spatula
- Tongs
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Plate
- Serving platter
- Kitchen timer
- Stove
- Pastry brush
- Serving bowl
- Whisk
- Fork
- Spoon
- Paper towel
- Kitchen scale
- Garlic press
Ingredients
- 500 gms Lamb Back Strap
- 2 tblsp Fruity Olive Oil
- 2 tsp, finely chopped Fresh Rosemary
- 1 tsp, finely chopped Fresh Thyme
- 1 large bunch Watercress
- 4 sprigs Flat-leaf Parsley
- 8 sprigs Coriander
- 8 sprigs Tarragon
- 8 , torn Basil Leaves
- 8 , torn Mint Leaves
- 1 punnet (onion, mustard and cress) Spicy Sprouts
- 2 , cut into thin wedges Tomatoes
- 1/2 , small, cut into thin wedges Onion
- 3 tsp Balsamic Vinegar
- 250 gms, cut into 1cm slices Haloumi Cheese
- Salt
- Ground Black Pepper
- Extra-Virgin Olive Oil
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