Lamb & Beetroot Salad

Step 1: Heat a large, oiled non-stick frying pan over a medium to high heat and add lamb in two batches and cook for about 2 minutes on each side, or until cooked to your liking and then rest, loosely covered in foil, for 5 minutes.

Step 2: Cook haloumi in same frying pan over a medium heat, turning occasionally, for about 4 minutes, or until golden and then drain on absorbent kitchen paper.

Step 3: Combine haloumi in a bowl with beetroot and parsley and season with salt and pepper.

Step 4: Serve salad with lamb and drizzle salad with dressing and garnish with pine nuts.