800 g lamb leg steaks
180 g haloumi
2 bunches English spinach
350 g jar Ajvar (Capsicum Relish)
- Season lamb with salt and pepper. Cut haloumi in half crossways then cut through the long side of each half to make two pieces. Trim spinach. Wash then drain.
- Heat 1 tablespoon olive oil in a large, non-stick frying pan over a medium to high heat. Add lamb. Cook for about 3 minutes on each side, or until cooked to your liking. Remove. Loosely cover with foil.
- Add haloumi to same pan. Cook for about 1 minute on each side, or until golden brown. Add spinach to pan. Cook, stirring until wilted. Serve lamb over spinach with haloumi. Top each with 1/3 cup relish.