The Cook: Beetroot, grilled lamb & haloumi salad

Beetroot, grilled lamb & haloumi salad. Photo / Aaron Maclean

Serves 6-8

For the salad
1.5kg beetroot, peeled and diced
olive oil
2tsp dried mint
350g lamb loin
250g haloumi, finely sliced
2 handfuls of rocket
1 red onion, sliced into rings
Salt and pepper

For the Dressing
60ml raspberry vinegar
30ml sherry vinegar
40ml olive oil

1. Put the beetroot in a roasting dish and add a little oil. Using your hands, toss the beetroot in the oil to ensure it is well coated and place in the oven preheated to 180C. Bake for 15-20 minutes until just cooked.

2. Remove from the oven and set aside to cool. Meanwhile, rub a little oil and the dried mint into the lamb and cook on a preheated grill plate for 3-4 minutes on each side until cooked through. It should still be pink in the centre. Allow to cool.

3. Sear the haloumi slices on both sides in a preheated grill pan. Whisk all the dressing ingredients together until combined.

4. To serve, put all the ingredients in a bowl and add the dressing. Toss gently to combine. Season to taste with salt and pepper.