Spiced Lamb And Vegetables With Haloumi - cooking recipe

Ingredients

4 None lamb loin fillets (10 oz each)
1 tbsp sumac
2 bunches asparagus, trimmed
1 lb cherry tomatoes on the vine
2 tbsp oil
8 oz haloumi cheese, halved through center
None None Grilled ciabatta, hummus, tzatziki, mint leaves, to serve

Preparation

Preheat the grill to medium-high. Sprinkle the lamb with sumac. Grill for 3-5 mins each side. Let stand for 5 mins.
Toss the asparagus and tomatoes in 1 1/2 tbsp of oil and season with sea salt flakes and freshly ground pepper. Grill for 2-3 mins, until lightly browned.
Slice the lamb and arrange with the asparagus and tomatoes on a board or platter. Brush the haloumi with the remaining oil and, just before serving, cook for 1 min each side, until lightly browned and soft. Add to the board with the bread, hummus and tzatziki. Sprinkle with mint leaves to serve.