Beetroot, grilled lamb & haloumi salad

Salad

1 ½ kgs	Beetroot, peeled and diced (Main)
1	Olive oil
2 tsp	Dried mint
350 g	Lamb rumps (Main)
250 g	Haloumi cheese
2 handfuls	Rocket
1 to taste	Salt & freshly ground pepper
1	Red onion, sliced into rings

Dressing

60 ml	Raspberry vinegar
30 ml	Sherry vinegar
40 ml	Olive oil

Directions

1. Put the beetroot in a roasting dish and add a little oil. Using your hands, toss the beetroot in the oil to ensure it is well coated and place in the oven
2. Preheated to 180 degC. Bake for 15-20 minutes until just cooked.
3. Remove from the oven and set aside to cool. Meanwhile, rub a little oil and the dried mint into the lamb and cook on a preheated grill plate for 3-4 minutes on each side until cooked through. It should still be pink in the centre. Allow to cool.
4. Sear the haloumi slices on both sides in a preheated grill pan. Whisk all the dressing ingredients together until combined.
5. To serve, put all the ingredients in a bowl and add the dressing. Toss gently to combine. Season to taste with salt and pepper.