GRILLED LAMB SALAD

PREP + COOK TIME 25 MINUTES (+ STANDING) SERVES 4

1/3 cup (100g) quince paste

1 tablespoon water

1 medium red onion (170g), sliced thinly 1 teaspoon caster sugar

2 tablespoons white wine vinegar

600g lamb backstrap

2 lebanese cucumbers (260g)

250g haloumi, torn

1 cup fresh coriander leaves, torn

100g mesclun

½ cup (75g) pomegranate seeds lemon wedges, to serve

LEMON DRESSING

1/3 cup (80ml) extra virgin olive oil ¼ cup (60ml) lemon juice

1 Stir quince paste and the water in a small saucepan over medium heat for 2 minutes or until melted and smooth. 2 Combine onion, sugar and vinegar in a large bowl.

3 Brush lamb with quince paste mixture. Cook lamb on a heated oiled grill plate (or grill or barbecue) over medium-high heat for 3 minutes each side for medium-rare or until cooked to your liking. Remove from heat; rest, covered, for 10 minutes, then slice thinly diagonally.

4 Meanwhile, make lemon dressing. 5 Drain most of the vinegar from onion mixture. Using a vegetable peeler, peel cucumber into long, thin ribbons. Add cucumber to onion mixture with haloumi, coriander, mesclun, pomegranate seeds and half the lemon dressing; toss gently to combine. Layer salad and lamb on a large platter; drizzle with remaining dressing. Serve with lemon wedges.

LEMON DRESSING

Whisk ingredients in a small jug; season to taste.