Lamb, Haloumi & Kale Salad with Chimichurri Dressing

SERVES 6 PREPARATION & COOKING 40 MINUTES

600g lamb rump steaks,

trimmed 2 teaspoons olive oil 1 small red onion, thinly

sliced 2 cups kale leaves, thickly

sliced 250g haloumi, thickly

sliced 2 small tomatoes, seeded,

thinly sliced 200g combo of sprouts

CHIMICHURRI DRESSING 1 cup fresh flat-leaf parsley,

coarsely chopped 2 tablespoons fresh oregano

leaves, coarsely chopped 2 garlic cloves, crushed 1 tablespoon red wine

vinegar 2 tablespoons lemon juice ½ cup extra virgin olive oil

1. CHIMICHURRI DRESSING. Combine all the ingredients in a bowl. Season to taste.

2. Cook lamb on a heated oiled grill plate (or barbecue) for 4 minutes each side until cooked as desired. Transfer to a plate. Cover tightly with foil and rest for 5 minutes. Slice lamb into 5mm slices.

3. Heat oil in a large frying pan. Cook onion, stirring, for 5 minutes or until just softened. Add kale and cook, stirring, for 2 minutes or until kale changes colour and softens slightly. Transfer to a large bowl.

4. Cook haloumi in the same pan over medium heat for 1 minute each side or until browned and just melting.

5. Add lamb and haloumi to kale mixture along with tomato and sprouts. Toss gently to combine. Serve salad drizzled with the chimichurri dressing.