Lamb salad with pine nuts and dukkah dressing

1.To make dukkah: in a dry frying pan, toast sesame seeds on high heat 30 seconds, until golden. Toast remaining seeds in same pan 30 seconds, until fragrant. Toast almonds in pan 1-2 minutes. Using a mortar and pestle, just crush ingredients. Season.

2.Preheat chargrill on high. Rub lamb with extra oil. Cook 2 minutes each side for rare, or until cooked to your liking. Cover with foil. Rest 10 minutes, then slice. Chargrill haloumi on medium heat 1-2 minutes each side, until golden.

3.In a medium bowl, combine rocket, tomato, onion and pine nuts. In a jug, whisk together oil, lemon rind and juice, and dukkah. Pour over salad and toss. Top with lamb and haloumi. Serve with bread.