500-gram packet Greenlea Butcher Shop Beef Mince
2 teaspoons smoked paprika
1½ teaspoons sea salt
1½ teaspoons cumin seeds
olive oil for cooking
Haloumi and Lentil Salad
200 grams haloumi, broken into bite-sized pieces
1 teaspoon fennel seeds
1 teaspoon yellow mustard seeds
2 cloves garlic, crushed
400-gram tin brown lentils, drained and rinsed
finely grated zest of 1 lemon
2 tablespoons lemon juice
1 cup tzatziki or thick
handful fresh herbs (use any combination of dill, mint, parsley or coriander)
Combine the beef, paprika, salt and cumin seeds then form into a large, 1cm thick patty.
Heat 1 tablespoon of oil in a large sauté pan and when very hot, slide in the beef patty. Leave to cook for 5 minutes to form a good crust. Break into four pieces, turn over and cook for 1 minute. Transfer to a plate and cover to keep warm.
Salad: Wipe out the pan and add 3 tablespoons of oil. Add the haloumi and cook, turning occasionally, until lightly golden. Add the seeds and garlic and cook for a couple of minutes to toast the seeds. The mixture will spit a little. Add the lentils, lemon zest and juice and toss everything together to warm through.
To serve: Spread the tzatziki over a large serving plate. Break the beef into pieces and place over the top then spoon over the haloumi salad. Scatter over the herbs then a sprinkle of chilli flakes and a drizzle of olive oil. Serve immediately.
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