LAMB, HALOUMI AND PEA SALAD WITH YOGHURT DRESSING
Serves: 1 Time to make: 25 mins Total cost: $6.25 1/4 cup frozen peas, thawed 1 cup watercress or baby rocket 1 shallot, sliced 125g lean lamb rump steak 30g haloumi, sliced 1 wholemeal pita bread, toasted and cut into triangles Yoghurt dressing 2 tablespoons reduced-fat Greek-style yoghurt 1 tablespoon lemon juice 1 teaspoons chopped mint 1 Combine dressing ingredients in a small bowl; set aside. 2 Toss the peas, watercress (or rocket) and shallots together in a salad bowl. A 3 Spray a non-stick frying pan with olive oil and set over a high heat. Cook the lamb for two–three minutes on each side for medium, or until cooked to your liking. Set aside to rest for five minutes.a 4 Meanwhile, spray the pan with more oil. Cook the haloumi for one–two minutes on each side, or until golden brown. 5 Slice lamb into thin strips. Add lamb and haloumi to the salad and toss gently. Drizzle over the dressing and serve with toasted pita bread triangles.