Whether you are off on a picnic or looking for a tasty salad recipe for a warm day, this lamb salad fits the bill. Packed with fresh ingredients it is easy to make, can be made in advance to save time and is just delicious.

With crispy lettuce, refreshing mint yoghurt sauce and cucumber, tasty cherry tomatoes, juicy lamb and irresistible haloumi, this is a sure dinner (or picnic!) winner. If you are after more picnic recipes, in Issue 31 of Kid Magazine you will find recipes for chorizo and pumpkin tarts, delightful chicken finger sandwiches and strawberry cupcakes with strawberry cream cheese frosting. Yum!

Lamb salad with haloumi and mint yoghurt sauce

Serves 4


400g lamb steak
220g haloumi, sliced
1tbsp olive oil
1 lebanese cucumber, peeled, sliced and each slice cut into quarters
12 cherry tomatoes, cut into quarters
iceberg lettuce, 4 outer leaves reserved for serving + 2 cups shredded
greek yoghurt
2tbsp fresh mint leaves
1/2 tbsp lemon juice
cracked pepper


Heat a medium frying pan over low to medium heat. Add the olive oil and then place the lamb steaks and haloumi in the pan. Turn after 2-3 minutes or when golden brown. Cook for a further 2-3 minutes or until cooked to your liking. Remove from the heat and set aside to rest.

To make the mint yoghurt sauce, combine the greek yoghurt, mint leaves, lemon juice and cracked pepper into a food processor and blitz to combine.

When the lamb has rested, slice it into thin strips. The haloumi will also need to be cut into smaller pieces.

To assemble, spread the reserved iceberg lettuce leaves between four plates. Top with 1/2 cup shredded lettuce on each and then the lamb, haloumi, cucumber and cherry tomatoes. Dollop the minted yoghurt on top and serve.

If you are serving this as a picnic recipe, assemble at the picnic.

What are your easy picnic food recipes? 


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