Lamb, halloumi and mango salad with kumara crisps

Make of the most of leftovers with this summery salad

Serves

2 - 3

Prep Time

10 mins

Cook Time

5 mins

Leftover lamb just got a serious glow-up.

This salad brings together juicy lamb, sweet mango, golden halloumi, crisp lettuce, capsicum, onion and sweetcorn, all tossed in a zingy honey mustard dressing. Then we finish it off with kumara crisps for that addictive crunch. Quick to make, packed with flavour, and bursting with summer vibes, it’s the kind of salad that makes you want lunch to happen twice a day.

Livi Kitson-Clark

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Ingredients

1 - 2 cups leftover cooked New Zealand lamb
2 cups iceberg lettuce
chopped
½ red capsicum
sliced
¼ red onion
thinly sliced
_1/2 can sweet corni
rinsed and drained
100g halloumi
sliced
1 cup mango
fresh or frozen, chopped

Dressing

½ cup natural Greek yoghurt
2 tsp Dijon mustard
1 tsp honey
a pinch black pepper
2 Tbsp lemon juice
1 garlic clove
minced

To serve

kumara chips

Method

Heat a pan over a medium heat with a spray of olive oil and cook halloumi for 2-3 minutes on each side until golden. Set aside.

Add dressing ingredients to a blender and combine until smooth.

Assemble the salad ingredients in a large bowl, drizzle with dressing and garnish with kumara crisps to serve.

Tips:

This recipe is designed as a light lunch or dinner. To make it more filling, feel free to add some roasted kumara or potato or couscous.
Feel free to switch mango for fresh strawberries, peach, nectarine or any summer fruit you have on hand.