Mesclun Salad with Spiced Lamb and Haloumi

Meal Type:
Prep Time:
0 - 15 mins
Cooking Time:
0 - 15 mins
3 - 4


  • 200g 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


  1. Rub the lamb fillet with olive oil and cumin, and season with salt and pepper.
  2. 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).
  3. Transfer to a plate and cover with tinfoil. Rest while you prepare the rest of your salad.
  4. 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.
  5. 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.
  6. 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.
  7. Serve with a drizzle of Pams balsamic vinaigrette.
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