8 lamb mid-loin chops (900 g)
180 g haloumi cheese, cut into 2 cm pieces
250 g canned baby beetroot cut into wedges
1 cup fresh parsley leaves
1 cup creamy garlic salad dressing
1 tbsp toasted pine nuts to garnish
- Heat a large, oiled non-stick frying pan over a medium to high heat. Add lamb in two batches. Cook for about 2 minutes on each side, or until cooked to your liking. Rest, loosely covered in foil, for 5 minutes.
- Cook haloumi in same frying pan over a medium heat, turning occasionally, for about 4 minutes, or until golden. Drain on absorbent kitchen paper.
- Combine haloumi in a bowl with beetroot and parsley. Season with salt and pepper.
- Serve salad with lamb. Drizzle salad with dressing. Garnish with pine nuts.