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Ingredients

2 red capsicum
2 tablespoons olive oil
400g lamb leg steaks, trimmed
180g haloumi, thickly sliced
2 Lebanese cucumbers, cut into thin ribbons
60g mixed salad leaves
2 tablespoons balsamic vinegar

Method

Step 1 Preheat grill on medium-high heat. Line a large baking tray with foil. Halve each capsicum. Remove and discard seeds and membrane. Cut each half into 4 slices lengthways. Place on prepared tray. Grill for 20 minutes, turning, or until tender and skin is blistered and blackened. Transfer to a large heatproof bowl. Cover with plastic wrap. Set aside for 10 minutes. Peel and discard skin. Thinly slice. Return to bowl (see note).
Step 2 Heat half the oil in a large frying pan over medium-high heat. Cook lamb for 3 minutes each side for medium or until browned and cooked to your liking. Transfer to a plate. Cover with foil. Rest for 5 minutes. Thinly slice.
Step 3 Meanwhile, add haloumi to pan. Cook for 1 to 2 minutes each side or until golden.
Step 4 Add lamb, haloumi, cucumber and salad leaves to capsicum. Add balsamic vinegar and remaining oil. Toss to combine. Serve.

Lamb, haloumi and roasted capsicum salad

How to make Lamb, haloumi and roasted capsicum salad

Ingredients

Method