Lamb, haloumi and kale salad with chimichurri dressing

If you haven't tried the incredible combo of grilled lamb and haloumi, now is your chance! Packed with veges and ready in just 40 minutes, what's not to love about this salad?

  • 40 mins preparation
  • Serves 6
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  • 600 g lamb rump steaks, trimmed
  • 2 tsp olive oil
  • 1 small red onion, thinly sliced
  • 2 cups kale leaves, thickly sliced
  • 250 g haloumi, thickly sliced
  • 2 small tomatoes, seeded, thinly sliced
  • 200 g combo of sprouts
Chimichurri dressing
  • 1 cup fresh flat-leaf parsley, coarsely chopped
  • 2 tbsp fresh oregano leaves, coarsely chopped
  • 2 garlic cloves, crushed
  • 1 tbsp red wine vinegar
  • 2 tbsp lemon juice
  • 1/2 cup extra virgin olive oil


  • 1
    To make the Chimichurri dressing, combine all the ingredients in a bowl. Season to taste.
  • 2
    Cook lamb on a heated oiled grill plate (or barbecue) for 4 minutes each side until cooked as desired. Transfer to a plate. Cover tightly with foil and rest for 5 minutes. Slice lamb into 5mm slices.
  • 3
    Heat oil in a large frying pan. Cook onion, stirring, for 5 minutes or until just softened. Add kale and cook, stirring, for 2 minutes or until kale changes colour and softens slightly. Transfer to a large bowl.
  • 4
    Cook haloumi in the same pan over medium heat for 1 minute each side or until browned and just melting.
  • 5
    Add lamb and haloumi to kale mixture along with tomato and sprouts. Toss gently to combine. Serve salad drizzled with the chimichurri dressing.