Ingredient 6 - Dill

There is nothing like a little honesty in life. Therefore I admit that this week was a disaster.

My attempt at creating Dill Mayonnaise didn’t go exactly as planned! Many a lesson learnt and many a sore muscle after whisking for what seemed an eternity.

Mayonnaise will be mastered in due course, however in the meantime Dill Chutney will suffice the bill!

Substitute lamb cutlets for the fillet if preferred.

Warm Lamb, Potato and Haloumi Cheese Salad with Dill Chutney

Serves 4

Dill Chutney

½ cup finely chopped dill

¼ cup finely chopped flat leaf parsley

Juice of 1 lemon

2 tbsp lemon rind

½ tsp minced garlic

¼ cup light olive oil

1 tbsp chopped capers

• Combine all ingredients well, using either a food processor or mortar and pestle. Add a little more olive oil if the chutney is too thick.

Lamb, Potato and Haloumi Cheese Salad

4 lamb steaks

4 cleaned white potatoes

2 tbsp olive oil

1 block of haloumi cheese (180g)

400g green beans

• Preheat fan-forced oven to 180°. Slice the potatoes into thick slices, approximately 1cm in width. Drizzle with olive oil, season well with salt and pepper, and roast for 20 minutes or until golden and tender.
• Trim the ends off the beans and chop in half. Blanch them in a bowl of boiling water for 20 seconds or until bright green in colour. Immediately chill under cold tap water until cool.
• Slice the block of haloumi into pieces approximately 5mm thick. Heat a non-stick frypan over medium heat and fry each side until golden brown in colour. Drain the pieces on absorbent paper.
• Combine the roasted potato, beans and haloumi in a large bowl. Add half the dill chutney and toss well.
• Heat the frypan over medium heat and sear the lamb on each side for 10 minutes, or until your liking. Let the meat rest for 10 minutes before slicing.
• Arrange the potato and haloumi mixture on serving plates, top with sliced lamb and then drizzle the remaining chutney on top.