All in one BBQ Lamb with Haloumi and Eggplant Salad
The warm weather is the perfect time to BBQ and it also means less washing up – yay! This meal takes minimal time to prepare and is a great introduction to watercress for those who haven’t used it before. Watercress is a leafy green replacement for the usual baby spinach or rocket options and is known to have more vitamin C than an orange, more calcium than milk, more iron than spinach and more folate than a banana! It is high in vitamin K which is essential for blood clotting, healthy hair, skin and nails. Its small round leaves have a slightly peppery flavour and is a great addition to any salad or meal.
Prep Time: 10 minutes
Cooking Time: 40 minutes
·800 grams butterflied organic lamb
1 sprig rosemary leaves
2 garlic cloves, minced
1 large eggplant, sliced into 1cm slices
180g haloumi sliced into 1cm slices
2 cups fresh watercress
1/2 bunch fresh mint leaves
1 lemon, squeezed
sea salt and pepper
Pomegranate seeds, optional
Preheat BBQ on a medium heat if you can. Whilst BBQ is heating, rub 1-2 tbsp of olive oil over lamb with rosemary leaves and minced garlic, add a sprinkling of salt and pepper and leave to sit for 10 minutes before BBQing.
Prep sliced eggplant (brush the eggplant in a drizzle of olive oil) and haloumi
Add lamb to hot BBQ, if there is a fat later, place that side down first. Lid down and let it sizzle for about 10-15 minutes (depending on how big it is) before flipping it and doing the same the other side.
Half way through the lamb BBQ'ing, add olive oiled eggplant to grill plates. Flip them once browned one side.
Check to see if meat is BBQ'd (I generally cut with knife to see if pink (with still a little blood, I take off the heat if it is) leave meat to sit for 5-10 minutes to let the juice settle.
Take eggplant off BBQ and let it sit on plate
Add haloumi to BBQ, let it brown one side before flipping, remove once cooked.
Load up large plate or board with watercress, followed by eggplant, haloumi, carve lamb, add that. Finish with a good squeeze of lemon, mint leaves, sprinkle with sea salt and pepper. Add optional pomegranate seeds.