A winter salad – roast veggies, lamb and haloumi

What you need

• 2 tbs olive oil
• 200g lamb fillet, at room temperature
• 120g haloumi, sliced into 4
• Leftover roast veggies - I used pumpkin, fennel and red capsicum, but you can use whatever you have
• Handful of green leafy stuff - I used baby spinach and rocket
• A few thin slices of red onion
• salt and pepper to taste
• 1 tbs of pomegranate seeds (optional)

What you do

1. Take the leftover roast veggies out of the fridge and bring to room temperature (or roast a few if you need to).
2. Heat a frypan for the lamb, to medium high, using 1 tbs of olive oil. Rub salt and pepper into the lamb and fry for about 2-3 minutes on each side. Cooking time depends on thickness of the lamb, and how well cooked you like it. Once the lamb is cooked let it rest on a chopping board for a few minutes before slicing it.
3. Heat another frypan and cook the haloumi. It takes about 1-2 minutes on each side once the pan is hot. You want it to be golden on the outside. Once cooked, cut into squares - either 4 or 6 per slice.
4. To assemble the salad, add the leafy greens, roast veggies and red onion to a large bowl. Add the cooked lamb and haloumi. Divide between two plates, sprinkle the pomegranate seeds over the top of each plate and drizzle with the remaining 1tbs of olive oil.
5. Serve and enjoy!

Notes