INGREDIENTS
500 g lamb backstraps or loin fillets
3 teaspoons olive oil, plus extra for drizzling
2 teaspoons finely chopped rosemary
1 teaspoon thyme leaves
sea salt and freshly ground black pepper
150 g cherry tomatoes
250 g haloumi cheese, sliced
2 tablespoons coarsely chopped flat-leaf (Italian) parsley leaves
1 small handful coriander leaves
1 small handful tarragon leaves
1 tablespoon coarsely torn basil leaves
1 tablespoon finely chopped mint
4 handfuls rocket
40 g (1/4 cup) pine nuts, toasted
1 teaspoon balsamic vinegar

TO MAKE

Preheat the oven to 180°C. Put lamb in a shallow dish, drizzle with a little oil, add half the rosemary and thyme, season with salt and pepper and toss to combine. Leave to stand for 30 minutes.

Put the tomatoes on a baking tray, drizzle with a little oil and season. Roast for 20 minutes, or until soft but not falling apart. Leave oven on. Heat an ovenproof frying pan over medium–high heat and sear the lamb on both sides, until just browned. Transfer the pan to the oven and roast the lamb for 10–12 minutes, or until it is cooked to your liking. Allow the lamb to rest for 10 minutes, before slicing it diagonally.

Meanwhile, heat a little oil in a frying pan over medium heat. Fry the haloumi for 30 seconds on each side, or until golden. Remove from the pan and tear into large pieces.

Put all the herbs, including the remaining rosemary and thyme, in a bowl. Add the rocket, pine nuts, roasted tomatoes and haloumi. Whisk oil and vinegar together and season to taste. Pour the dressing over the salad and toss gently to combine. Divide the salad evenly among four plates, top with the sliced lamb and serve immediately.

Recipe and images from Courtyard Kitchen by Natalie Boog, published by Murdoch Books.