Lamb Salad With Pine Nuts And Dukkah Dressing - cooking recipe

Ingredients

2 tbsp sesame seeds
1 tbsp coriander seeds
1 tbsp cumin seeds
1/4 cup almonds
None None FOR THE LAMB SALAD
1 1/3 lbs lamb eye of loin or fillet
1 tsp extra virgin olive oil
6 oz haloumi, sliced
7 oz arugula
8 oz cherry tomatoes, halved
1/2 None onion, thinly sliced
1/4 cup pine nuts, toasted
1/2 None lemon, peel grated and lemon juiced
None None Flatbread or pita bread, to serve

Preparation

For the dukkah, toast sesame seeds in small dry skillet on high heat 30 seconds, until golden. Remove from pan. Toast remaining seeds in same pan 30 seconds, until fragrant. Toast almonds in pan 1-2 mins. Using a mortar and pestle, crush ingredients. Season.
Heat a grill pan on high heat or preheat the grill to medium-high. Rub lamb with oil. Grill 2 mins each side for rare, or until cooked to desired doneness. Let stand, loosely covered with foil, 10 mins, then slice. Grill haloumi on medium heat 1-2 mins each side, until golden.
For the dressing, whisk oil, lemon peel and juice, and dukkah in a small bowl. Combine arugula, tomato, onion and pine nuts in a large bowl. Pour dressing over salad and toss. Top with lamb and haloumi. Serve with bread.