Warm Spring Salad

Now that the weather is starting to warm up, it is a perfect time to try some warm salad recipes. Below is a great, quick and easy idea for a lunch or light dinner.

Lamb, kale, haloumi, pomegranate & pumpkin warm spring salad. (Serves 4)

 

 

Pomegranate is a fragrant fruit with a sweet-sharp taste from the abundance of pearls inside, which add an interesting texture to any dish. When growing pomegranate it prefers the warmer weather and therefore starts coming into season from September to February.

Ingredients:

  • 500g lamb backstrap, fat trimmed
  • 1 tablespoon olive oil, plus extra to drizzle
  • 600g Jap pumpkin, unpeeled, cut into 3cm chunks
  • 1 bunch kale, trimmed, thinly shredded, no stalks
  • 2/3 cup Chobani plain Yoghourt
  • 1/2 garlic clove, crushed
  • 1 small red onion, thinly sliced
  • ½ lemon, squeezed for juice
  • 180g haloumi, thickly sliced
  • 1 pomegranate, seeds dislodged (see video link)
  • 1/4 cup pine nuts, toasted
  • 1/4 cup mint leaves, torn

Method:

1. Preheat oven to 200C fan. Line a large baking tray with baking paper. Place pumpkin and half of oil in a large bowl. Season and toss to coat. Arrange on prepared tray in a single layer. Roast for 25 minutes or until tender and golden.

2. Season lamb with salt and pepper. Heat 1 teaspoon oil in a large non-stick frying pan over medium-high heat. Cook lamb, in 2 batches, for 4 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil.

3. Meanwhile, combine yoghurt, garlic and lemon juice in a medium bowl.

4. Cook haloumi in a non-stick fry pan for 1-2 minutes each side or until soft and golden and slice the lamb into thin slices.

5. Arrange kale and pumpkin on a serving platter. Sprinkle over pomegranate seeds, pine nuts and half of mint and toss gently to combine. Add sliced lamb. Dollop over yoghourt dressing and top with haloumi and the remaining mint.

Tips:

Buy: Pick pomegranates that are heavy for their size (indicating a high liquid content) with taut and unbroken skin.

Prepare: How to de-seed a Pomegranate in less than 1 minute by Jamie Oliver https://www.youtube.com/watch?v=CSqVVRII6KY

Store: Stored in a fridge or other cool, dry place, pomegranates keep for many weeks if not months.

 

Photo Credentials: Mark O’Meara, www.taste.com.au

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