+Pams Fresh Mesclun is just the beginning when it comes to creating a delicious meal - it can hold together so many flavours and textures. Here’s an idea that will make you the star of the party next time someone says, “just bring a salad”. Use our conversion chart User ratingRate this recipe12345red wine lamb curry pie pasta avocado tortilla nuts apple coconut raspberries berry banana smoothie ice cream pudding roast vegetable salmon tart biscuits chocolate cake vanilla couscous salad muesli slice burritos tacos mexican prawn prawns surimi pea ham soup muffins frittata cheese leek pizza stir fry shanks mushroom italian shellfish cranberry spinach venison potato fish Potatoes Lunch Cheesecake Dessert Summer Cupcakes Main Fruit Yoghurt Greek vegetarian snack Drink gluten free Mains Entree Breakfast Baking Snacks spaghetti wattie's steak Father's Day Recipe Ideas Lunchbox Entertaining Casserole Pams Chicken Rice Asian Bacon School Holiday Recipes Pumpkin beef Christmas sweet healthy mussels vegetables Great New Zealand Baking Book afternoon tea raw no-bake Meal Type:SaladsPrep Time:0 - 15 minsCooking Time:0 - 15 minsServes:3 - 4By:PamsIngredients200g Pams lamb backstrap, at room temperature ½ teaspoon Pams ground cumin 200g haloumi 2 bunches Pams asparagus, woody ends removed 1 x 500g bag Pams Fresh Mesclun 1 mango, peeled and sliced 1 cup shelled edamame beans 1 punnet Pams cherry tomatoes, halved ½ Pams Organic red onion, sliced ¼ cup Pams pine nuts, toasted ¼ cup Pams pesto InstructionsRub the lamb fillet with olive oil and cumin, and season with salt and pepper. Heat a heavy based frying pan over high heat. Cook the lamb for 4-5 minutes each side for beautiful rare slices (feel free to cook for longer at about 7-8 minutes each side if you prefer your lamb well cooked). Transfer to a plate and cover with tinfoil. Rest while you prepare the rest of your salad. Give the pan a quick wipe with a paper towel, drizzle with a little oil then throw in your haloumi. Grill until golden in colour. Bring a pot of salted water to the boil, place asparagus and cook for 2-3 minutes. Remove and place in a bowl of iced water to keep them a little crunchy. Now you can start assembling your masterpiece. Slice the lamb thinly. Place Pams Mesclun in a large bowl. Add all the other ingredients (except the pesto) and toss to combine. Arrange on a serving platter, then drizzle with pesto. Serve with a drizzle of Pams balsamic vinaigrette.