Quick bites: Scotch lamb and halloumi salad

You’ll need

• 4 x 150g Scotch Lamb PGI leg steaks
• 1 tbsp rapeseed oil
• Salt and pepper, pinch
• 225g reduced fat halloumi, cut into ½cm slices
• 1 tbsp rapeseed oil for cooking
• 100g rocket
• 100g baby spinach leaves
• 1 red onion, thinly sliced
• 100g peas, thawed
• 30g pomegranate seeds
• 15g fresh mint, chopped
• 100g low-fat plain yogurt
• 20ml lemon juice

Method

1. Place the lamb steaks in a bowl, drizzle with oil and season.
2. Cook the lamb on a hot barbecue for 8 minutes, turning halfway through.
3. Remove from heat and cover with foil. Leave to rest for 10 minutes.
4. Drizzle the sliced halloumi with oil and season.
5. Cook on the barbecue for 4-5 minutes, turning halfway.
6. To make the salad dressing, mix the yogurt and lemon juice in a bowl and season.
7. Mix the rocket, spinach, red onion and peas in a bowl.
8. Add the halloumi and dressing, mix well.
9. Serve the salad topped with slices of lamb steak and sprinkled with fresh mint and pomegranate seeds.

For more recipes, visit scotchkitchen.com