Quick & Easy

Grilled lamb salad

This brightly coloured lamb salad tastes just as good as it looks. Make sure you rest the lamb for at least 10 minutes for a perfectly moist and tender result.



1.Place paste and the water in a small saucepan over medium heat; cook, stirring, until smooth and heated through.
2.Brush lamb with quince mixture. Cook lamb on a heated oiled grill plate (or grill or barbecue) for 3 minutes each side or until browned all over and cooked as desired. Remove from heat, cover; rest 10 minutes.
3.For the lemon dressing, whisk lemon juice and olive oil in a small jug.
4.Place onion, cucumber, haloumi, mesclun, coriander, pomegranate seeds and half the dressing in a large bowl; toss gently to combine.
5.Slice lamb thinly. Place lamb in a small bowl with remaining dressing; toss to coat.
6.Serve salad topped with lamb.

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