Enjoy a luxury sandwich and more luxury time with this nippy number! Juicy karoo lamb meatballs, sticky relish, rocket pesto dressing, and crisped halloumi. All packed inside a fresh baby ciabatta from Schoon.
LAMB & HALLOUMI CIABATTINI
LAMB & HALLOUMI CIABATTINI
with pesto-yoghurt dressing & homemade tomato relish
Hands on Time: 20 - 35 minutes
Overall Time: 25 - 40 minutes
Ingredients:
- Baby Tomatoes
- Green Leaves
- Halloumi
- Karoo Lamb Mince
- NOMU Provençal Rub
- Onion
- Onions
- Pesto Princess Rocket Pesto
- Plain Yoghurt
- Schoon Ciabattini
- Sherry Vinegar
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Paper Towel
- Water
PREP THE MEATBALLS
Preheat the oven to 220°C. Slice the peeled onion half in two. Finely dice one onion quarter for the meatballs and thinly slice the remaining quarter. Combine the lamb mince with the diced onion, half of the Provençal Rub, and some seasoning. Roll the mixture into 3-4 meatballs and place on a lightly greased baking tray. Set aside until it's time to bake them.
STICKY TOMATO RELISH
Place a pan over a medium heat with a drizzle of oil. When hot, sauté the sliced onion for 2-3 minutes until starting to soften but still slightly crunchy. Add the remaining Provençal Rub and the sliced baby tomates and sauté for 3-4 minutes until soft. Pour in the sherry vinegar to taste and cook for a further 1-2 minutes until absorbed. Break up the tomatoes as they cook, allowing them to become sticky and form a relish. On completion, place in a bowl and cover to keep warm. Set aside until serving.
BAKED MEATBALLS & CIABATTINI
Once your relish is complete, pop the meatballs in the hot oven for 8-10 minutes until cooked through and glossy. At the halfway mark, pop the ciabattini halves in the oven, cut-side up, for 3-4 minutes until lightly crispy and heated through.
GOLDEN SLABS OF HALLOUMI
While the meatballs and bread are in the oven, wipe down the pan and return it to a medium heat with another drizzle of oil. When hot, fry the slabs of halloumi for 1-2 minutes per side until crispy and golden. Set aside to drain on some paper towel (and try not to eat them all before serving!)
ROYAL PESTO DRESSING
In a bowl, combine the rocket pesto with the yoghurt and season to taste. Butter the inside of the toasted ciabattini (optional).
LOAD UP YOUR SARMIE
Arrange a layer of rinsed green leaves on the bottom half of the ciabattini. Top with the tomato and onion relish, then the succulent lamb meatballs. Lay the slices of crispy halloumi on top and drizzle with lots of pesto-yoghurt dressing. Close up the sandwich with the other ciabattini half and serve any remaining fillings on the side. Tuck in, Chef!
Onion - 1
Karoo Lamb Mince - 150g
NOMU Provençal Rub - 15ml
Baby Tomatoes - 100g
Sherry Vinegar - 10ml
Schoon Ciabattini - 1
Halloumi - 80g
Pesto Princess Rocket Pesto - 10ml
Plain Yoghurt - 30ml
Green Leaves - 20g
PREP THE MEATBALLS
Preheat the oven to 220°C. Finely dice one half of the peeled onion for the meatballs and cut the remaining half into thin wedges. Combine the lamb mince with the diced onion, half of the Provençal Rub, and some seasoning. Roll the mixture into 3-4 meatballs per portion and place on a lightly greased baking tray. Set aside until it's time to bake them.
STICKY TOMATO RELISH
Place a pan over a medium heat with a drizzle of oil. When hot, sauté the onion wedges for 3-4 minutes until starting to soften but still slightly crunchy. Add the remaining Provençal Rub and the sliced baby tomates and sauté for 4-5 minutes until soft. Pour in the sherry vinegar to taste and cook for a further 1-2 minutes. Break up the tomatoes as they cook, allowing them to become sticky and form a relish. On completion, place in a bowl and cover to keep warm. Set aside until serving.
BAKED MEATBALLS & CIABATTINI
Once your relish is complete, pop the meatballs in the hot oven for 8-10 minutes until cooked through and glossy. At the halfway mark, pop the ciabattini halves in the oven, cut-side up, for 3-4 minutes until lightly crispy and heated through.
GOLDEN SLABS OF HALLOUMI
While the meatballs and bread are in the oven, wipe down the pan and return it to a medium heat with another drizzle of oil. When hot, fry the slabs of halloumi for 1-2 minutes per side until crispy and golden. Set aside to drain on some paper towel (and try not to eat them all before serving!)
ROYAL PESTO DRESSING
In a bowl, combine the rocket pesto with the yoghurt and season to taste. Butter the inside of the toasted ciabattini (optional).
LOAD UP YOUR SARMIES
Arrange a layer of rinsed green leaves on the bottom half of a ciabattini. Top with the tomato and onion relish, then the succulent lamb meatballs. Lay the slices of crispy halloumi on top and drizzle with lots of pesto-yoghurt dressing. Close up the sandwich with the top half of the ciabattini and serve any remaining fillings on the side. Repeat with the other ciabattini. Tuck in, Chef!
Onion - 1
Karoo Lamb Mince - 300g
NOMU Provençal Rub - 30ml
Baby Tomatoes - 200g
Sherry Vinegar - 20ml
Schoon Ciabattini - 2
Halloumi - 160g
Pesto Princess Rocket Pesto - 20ml
Plain Yoghurt - 60ml
Green Leaves - 40g
PREP THE MEATBALLS
Preheat the oven to 220°C. Finely dice one half of the peeled onion for the meatballs and cut the remaining half into thin wedges. Combine the lamb mince with the diced onion, half of the Provençal Rub, and some seasoning. Roll the mixture into 3-4 meatballs per portion and place on a lightly greased baking tray. Set aside until it's time to bake them.
STICKY TOMATO RELISH
Place a pan over a medium heat with a drizzle of oil. When hot, sauté the onion wedges for 3-4 minutes until starting to soften but still slightly crunchy. Add the remaining Provençal Rub and the sliced baby tomates and sauté for 4-5 minutes until soft. Pour in the sherry vinegar to taste and cook for a further 1-2 minutes. Break up the tomatoes as they cook, allowing them to become sticky and form a relish. On completion, place in a bowl and cover to keep warm. Set aside until serving.
BAKED MEATBALLS & CIABATTINI
Once your relish is complete, pop the meatballs in the hot oven for 8-10 minutes until cooked through and glossy. At the halfway mark, pop the ciabattini halves in the oven, cut-side up, for 3-4 minutes until lightly crispy and heated through.
GOLDEN SLABS OF HALLOUMI
While the meatballs and bread are in the oven, wipe down the pan and return it to a medium heat with another drizzle of oil. When hot, fry the slabs of halloumi for 1-2 minutes per side until crispy and golden. Set aside to drain on some paper towel (and try not to eat them all before serving!)
ROYAL PESTO DRESSING
In a bowl, combine the rocket pesto with the yoghurt and season to taste. Butter the inside of the toasted ciabattini (optional).
LOAD UP YOUR SARMIES
Arrange a layer of rinsed green leaves on the bottom half of a ciabattini. Top with the tomato and onion relish, then the succulent lamb meatballs. Lay the slices of crispy halloumi on top and drizzle with lots of pesto-yoghurt dressing. Close up the sandwich with the top half of the ciabattini and serve any remaining fillings on the side. Repeat with the other ciabattini. Tuck in, Chef!
Onion - 1
Karoo Lamb Mince - 300g
NOMU Provençal Rub - 30ml
Baby Tomatoes - 200g
Sherry Vinegar - 20ml
Schoon Ciabattini - 2
Halloumi - 160g
Pesto Princess Rocket Pesto - 20ml
Plain Yoghurt - 60ml
Green Leaves - 40g
PREP THE MEATBALLS
Preheat the oven to 220°C. Finely dice one peeled onion for the meatballs and cut the other one into thin wedges. Combine the lamb mince with the diced onion, half of the Provençal Rub, and some seasoning. Roll the mixture into 3-4 meatballs per portion and place on a lightly greased baking tray. Set aside until it's time to bake them.
STICKY TOMATO RELISH
Place a pan over a medium heat with a drizzle of oil. When hot, sauté the onion wedges for 4-5 minutes until starting to soften but still slightly crunchy. Add the remaining Provençal Rub and the sliced baby tomates and sauté for 5-6 minutes until soft. Pour in the sherry vinegar to taste and cook for a further 2-3 minutes. Break up the tomatoes as they cook, allowing them to become sticky and form a relish. On completion, place in a bowl and cover to keep warm. Set aside until serving.
BAKED MEATBALLS & CIABATTINI
Once your relish is complete, pop the meatballs in the hot oven for 8-10 minutes until cooked through and glossy. At the halfway mark, pop the ciabattini halves in the oven, cut-side up, for 3-4 minutes until lightly crispy and heated through.
GOLDEN SLABS OF HALLOUMI
While the meatballs and bread are in the oven, wipe down the pan and return it to a medium heat with another drizzle of oil. When hot, fry the slabs of halloumi for 1-2 minutes per side until crispy and golden. Set aside to drain on some paper towel (and try not to eat them all before serving!)
ROYAL PESTO DRESSING
In a bowl, combine the rocket pesto with the yoghurt and season to taste. Butter the inside of the toasted ciabattini (optional).
LOAD UP YOUR SARMIES
Arrange a layer of rinsed green leaves on the bottom half of a ciabattini. Top with the tomato and onion relish, then the succulent lamb meatballs. Lay the slices of crispy halloumi on top and drizzle with lots of pesto-yoghurt dressing. Close up the sandwich with the top half of the ciabattini and serve any remaining fillings on the side. Repeat with each ciabattini. Tuck in, Chef!
Onions - 2
Karoo Lamb Mince - 600g
NOMU Provençal Rub - 60ml
Baby Tomatoes - 400g
Sherry Vinegar - 40ml
Schoon Ciabattini - 4
Halloumi - 320g
Pesto Princess Rocket Pesto - 40ml
Plain Yoghurt - 120ml
Green Leaves - 80g
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