300 g lamb rump or shoulder
salt and pepper
1 tablespoon olive oil
250 g halloumi, sliced into strips about 0.5 cm thick
1 tablespoon mayonnaise
1 garlic clove, peeled and chopped
12 slices kumara sourdough
butter, to spread
1 tablespoon tomato kasundi or chutney
2 handfuls rocket
Preheat oven to 190°C.
Season lamb and roast to medium rare (about 10–12 minutes) or to your desired level of doneness. Remove from oven to rest and cool. Slice to your preferred thickness.
If you have a steam bake setting on your oven, season beetroot with olive oil, salt and pepper—leave the skin on—and wrap completely in tinfoil. Reduce oven to 160°C and bake for about 30 minutes or until tender. When cool enough to touch, remove the skin—it will come away easily in your hands.
If not, parboil beetroot for 15 minutes. Peel before seasoning with salt and pepper and olive oil and roast at 190°C for 10 minutes.
Slice cooked beetroot finely into circles, either by hand or using a mandoline.
Heat some olive oil in a pan and when hot, cook halloumi for a few minutes on both sides until golden. Set aside on a plate until you are ready to assemble.
With a stick blender or a mini food processor, quickly whizz together the mayonnaise and garlic.
Take 2 slices of bread. Spread a little butter on both. On one, add a dollop of tomato kasundi or chutney, and on the other a dollop of garlic mayo. Layer one slice with lamb, halloumi, beetroot and rocket. Place the other slice on top to create your sandwich. Repeat with the remaining slices of bread.
Extracted from Food for Good by Michael Meredith and Eat My Lunch.
Photography by Tamara West. RRP$39.99. Published by Allen & Unwin. Out now. Buy a book and we give a lunch to a Kiwi kid.