Courtney Roulston shares how to make the perfect grilled lamb and haloumi salad with whipped fetta

Courtney Roulston is a cook, TV personality and Coles ambassador.

On Thursday, she visited Sunrise to share how to make the perfect grilled lamb and haloumi salad with whipped fetta.

Recipe below:

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Greek-style lamb & haloumi salad with whipped fetta

Serves: 6

Prep: 15 mins (+2 hours marinating time)

Cooking: 25 mins

• 2x 400g pkts lamb rump roast
• ¼ cup (60ml) lemon juice
• ¼ cup (60ml) extra virgin olive oil
• 2 garlic cloves, crushed
• 2 tsp dried oregano
• 500g vine-ripened cherry tomatoes
• 2 x 180g pkts Riverina Dairy Co. Cyprus Style Haloumi, sliced
• 200g pkt four leaf salad mix
• 2 Lebanese cucumbers, chopped
• 200g pkt Riverina Dairy Co. Greek style Fetta, crumbled
• 1 cup mint leaves
• Extra virgin olive oil, extra, to drizzle
• Lemon wedges, to serve

Whipped fetta

• 200g pkt Riverina Dairy Co. Greek style fetta
• ¾ cup (210g) Greek-style yoghurt
• 1 tbs lemon juice
• 1 tbs extra virgin olive oil
• 1 small garlic clove, crushed

Method

1. Combine lamb, lemon juice, oil, garlic and oregano in a bowl. Cover and place in fridge for 2 hours to develop the flavours.
2. To make the whipped fetta, place fetta, yoghurt, lemon juice, oil and garlic in a food processor and process until smooth.
3. Heat a barbecue grill or chargrill on medium-high. Drain lamb. Cook on the grill, turning occasionally, for 15-20 mins for medium or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 10 mins to rest. Thinly slice.
4. Meanwhile, spray tomatoes with olive oil spray. Cook on the grill for 10 mins or until blistered. Transfer to bowl. Spray haloumi with olive oil spray and cook for 2 mins each side or until lightly charred.
5. Spread whipped fetta on serving plates. Top with salad leaves, cucumber, lamb, tomatoes, haloumi, fetta and mint. Season with pepper and drizzle with extra oil. Serve with lemon wedges.