Got a hungry crowd to feed? Keep things quick, easy and healthy with these simple meal solutions.
Prep: 15 minutes Cooking: 10 minutes Serves: 5
5 lamb leg chops
zest and juice of 1/2 lemon
1/4 tsp dried oregano
1/2 continental cucumber
2 tomatoes, roughly chopped
1/2 red onion, finely sliced
1/4 cup Kalamata olives
1 tbs extra virgin olive oil
2 tsp red wine vinegar
200g haloumi cheese sliced 1cm thick
1/8 cup fresh mint leaves, torn 1/8 cup fi nely chopped (1/4 cup total)
continental parsley lemon wedges, to serve
1 Place chops in a large shallow dish. Pour over lemon juice and season with oregano and pepper. Set aside for 15 minutes.
2 Meanwhile, cut cucumbers in half lengthways then slice thickly crossways. Combine with tomatoes, red onion and olives, and season with salt and pepper. Add olive oil and vinegar. Toss gently to combine.
3 Heat the barbecue to medium-high. Cook chops for 3-4 minutes each side, or until cooked to your liking. Grease both sides of the haloumi with a little extra oil. Cook on the barbecue or in a frying pan for about 1 minute each side until golden.
4 Add mint to the salad and toss through. Place in a large serving bowl.
Place chops and haloumi on a platter and sprinkle with combined lemon zest and parsley. Serve with lemon wedges.
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