Lamb, haloumi and roasted capsicum salad

Just a few simple ingredients are needed to make this tasty weeknight salad.

• 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

Energy 1726kJ	Fat saturated 9.70g
Fat Total 25.10g	Carbohydrate sugars -
Carbohydrate Total 5.80g	Dietary Fibre 1.30g
Protein 40.90g	Cholesterol 107.00mg
Sodium 1372.00mg

All nutrition values are per serve.

1. 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).

2. 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.

3. Step 3

   Meanwhile, add haloumi to pan. Cook for 1 to 2 minutes each side or until golden.

4. Step 4

   Add lamb, haloumi, cucumber and salad leaves to capsicum. Add balsamic vinegar and remaining oil. Toss to combine. Serve.

Cook's note: Don't discard any juice in the bowl from the capsicum as you can use it as part of the dressing.