Lamb, Halloumi and Kale Salad with Chimichurri Dressing

Lamb and halloumi are a match made in heaven, and a classic Argentinian dressing takes this scrumptious marriage of flavours to new heights.


For the salad

  • 2 lamb rump steaks, about 225g each, trimmed
  • 4 tbs olive oil, divided
  • 300 g halloumi
  • 150 g (6 cups) curly kale, thick stems removed
  • 150 g (1 cup) cooked mung beans
  • 1 large red pepper, cored, seeded, and cut into strips
  • 2 small shallots, thinly sliced
  • Salt
  • Freshly ground black pepper

For the chimichurri

  • 50 g (2 cups) flat-leaf parsley, leaves only
  • 15 g (1/2 cup) oregano, leaves only
  • 4 cloves garlic, roughly chopped
  • 150 ml extra-virgin olive oil
  • 60 ml red wine vinegar
  • 1 small shallot, diced
  • 1/4 tsp red chilli flakes
  • Salt
  • Freshly ground black pepper


Step 1.
For the salad: Preheat a cast-iron pan over moderate heat until hot. Rub the lamb steaks with 2 tbsp olive oil and season with salt and pepper.

Step 2.
When the pan is ready, lay the lamb steaks into it away from you. Leave to cook undisturbed until golden-brown underneath, about 3-4 minutes. Flip and cook for a further 3-5 minutes depending on the desired cooking degree. Remove from the pan and let rest under aluminium foil.

Step 3.
Drizzle the halloumi with the remaining olive oil and season with pepper. Sear in the pan until golden-brown all over, turning once or twice, about 4-5 minutes. Remove and let rest under the foil.

Step 4.
For the chimichurri: Pulse together the herbs and garlic in a food processor until finely chopped. Add the olive oil, vinegar, shallot, red chilli flakes, 3/4 tsp salt, and 1/2 tsp pepper, blending on high until combined into a pesto-like consistency. Cover and chill until needed.

Step 5.
To assemble, thinly slice the lamb and halloumi. Combine the kale, mung beans, red pepper, shallots, lamb, and halloumi in a serving bowl or platter.

Step 6.
Spoon over some of the chimichurri, tossing to combine. Serve the remaining chimichurri on the side.

Serves 4