Combine dressing ingredients together in shaker in advance.
|Rub lamb steak with garlic and season. Cook quickly in pan with oil 2 to 3 mins each side till still pink in middle. Rest for 5 mins. Slice lamb thinly on the diagonal.
Cut halloumi into cubes and roll in a little flour. Heat butter and olive oil in pan, and fry cubes on medium heat until golden on all sides.
Roasted vege salad: Potatoes, kumara, pumpkin, red onion, capsicum, garlic and any other veges you fancy.
Chop potatoes and kumara into bite size pieces and bring to boil in salted water for 1 to 2 mins. Drain and tip into roasting pan with butter, garlic and herbed olive oil.
Add other veges of choice and season well with salt, pepper, cumin, garlic salt. Cook in hot oven until well browned stirring occasionally.
Lastly add pumpkin seeds, sunflower seeds and cashew nuts and toast a few minutes.
To assemble: Arrange salad leaves on plates, place roasted veges on leaves, then sliced lamb and halloumi. Drizzle lightly with dressing, and enjoy!