Bring the zesty, spicy, fragrant flavours of the Middle East to your table with this delicious salad packed with fresh herbs, nutty lentils and succulent mince from The Greenlea Butcher.
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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