Lamb and haloumi open rye sandwich with beetroot slaw

 


 

Lamb and haloumi open rye sandwich with beetroot slaw

Ingredients (13)

1 green apple

4 small beetroot bulbs, trimmed, peeled

2 1/2 tbsp fresh lemon juice

1 1/2 tbsp extra virgin olive oil

90g (1/3 cup) Greek-style yoghurt

1 tbsp tahini

1 garlic clove, crushed

2 (about 550g) lamb backstraps

2 tsp pistachio dukkah, plus extra, to serve

180g haloumi, sliced

4 large slices light rye bread, toasted

1/3 cup fresh mint leaves

Baby rocket, to serve

Method

Step 1

Grate the apple in a food processor fitted with a grater attachment. Transfer to a bowl. Grate the beetroot in a food processor fitted with a grater attachment. Transfer to same bowl. Drizzle with 1 1/2 tbs juice and 2 tsp oil. Season. Toss to combine.

Step 2

Combine the yoghurt, tahini, garlic, 2 tsp water and remaining 1 tbs lemon juice in a bowl. Season.

Step 3

Heat 2 tsp oil in a large non-stick frying pan over medium-high heat. Season the lamb and sprinkle with dukkah. Cook, turning, for 5-6 minutes for medium or until cooked to your liking. Set aside for 3 minutes to rest. Slice the lamb.

Step 4

Add remaining 2 tsp oil to pan. Cook the haloumi, turning, for 2 minutes or until golden and tender.

Step 5

Spread the toast slices with three-quarters of the yoghurt mixture. Top each slice with mint, rocket, haloumi, lamb and beetroot slaw. Dollop with the remaining yoghurt mixture and sprinkle with the extra dukkah.

 

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