There’s no doubt that spring has definitely sprung, especially with the colourful array of fresh fruit and vegetables now in season.

Hunter and Bligh has teamed up with Wild Sage and Barzaari to create a spring spread for the perfect Sunday lunch with friends or family.

Spring is the time to include winter favourites like a hearty meat with a cool spin off.

Enjoy a lamb salad with grilled haloumi, black lentils, tzatziki dressing and crispy bread. Alongside with a chilling pomegranate infused cocktail topped with tequila and ginger beer.

Wild Sage Lamb Salad Recipe

Lamb Salad


  • 480g Striploin Lamb cut into strips
  • 2 tbsp Moroccan spice
  • 1 tsp sugar
  • 1 tsp virgin oil
  • Pinch of salt
  • Pinch of pepper
  • ¼ pumpkin or sweet potato
  • 1 cup peas
  • ½ cup black lentils
  • 240g spinach and mixed greens
  • Pinch of dukkah
  • 1 shallot thinly sliced
  • Haloumi cut into long strips


  1. Preheat oven to 180 degrees.
  2. Marinate the lamb with the Moroccan spice, sugar, salt, pepper and oil. Set aside.
  3. Slice pumpkin into four wedges. Rub salt and pepper on the wedges and then place on a baking tray and into the oven for 18 minutes.
  4. Cook the lamb on a flat grill or non-stick pan until browned or to your preference. Remove and set aside to cool.
  5. In the same pan place the shallots and cook until lightly browned. Set aside.
  6. Cook the haloumi on both sides until lightly golden brown. Set aside.
  7. In two pots, boil the lentils and peas separately. Blanch the peas.
  8. Once cooked, drain and set aside.

Tzatziki Yoghurt


  • 1 cucumber deseeded
  • 1 lemon juiced and finely grated rind
  • 150g Greek style natural yoghurt
  • 1 garlic clove crushed
  • Pinch of salt
  • Pinch of pepper


  1. Grate cucumber.
  2. In a bowl combine cucumber, lemon juice and rind, salt and pepper, garlic and Greek yoghurt. Thoroughly mix, but still keeping the texture of the yoghurt.
  3. Set aside.

Crispy Lebanese Bread


  • Lebanese bread
  • Pinch of sumac
  • Olive oil
  • Pinch of sea salt


  1. Preheat oven to 160 degrees.
  2. Roughly rip Lebanese bread into quarters.
  3. Lightly brush each piece with olive oil. Sprinkle sumac and sea salt over the top.
  4. Place on a baking in the oven for 6 minutes. Set aside.

To Serve:

  1. Mix the spinach and mixed greens in a bowl with lemon vinaigrette.
  2. Add the pumpkin, lentils and peas. Mix.
  3. Place the cooked lamb on top with the haloumi and shallots. Then place a few tablespoons of the tzatziki yoghurt.
  4. Sprinkle the dukkah over the top.
  5. Use the crispy Lebanese bread on the side.

Wild Sage Lamb Salad. Image Supplied

Barzaari’s Punica Spice Cocktail


  • 30mL tequila
  • 20mL pomegranate
  • 30mL fresh lime juice
  • 10mL pomegranate syrup
  • Ginger beer
  • Mint sprig
  • Lime wheel
  • Fresh pomegranate


  1. Combine all ingredients (except ginger beer, mint sprig and lime wheel) in a highball glass with three large ice cubes.
  2. Top glass with ginger beer.
  3. Garnish with a mint sprig, lime wheel and some fresh pomegranate.

Barzaari Punica Spice Cocktail. Image Supplied

Wild Sage
(02) 9299 9087
3 Sussex Street, Barangaroo
Mon – Wed 7am – 8:30pm, Thurs & Fri 7am – 9:30pm, Sat & Sun 8:30am – 3pm

(02) 9569 3161
65 – 69 Addison Road, Marrickville
Tues – Sat from 8:30pm, Fri from 12:00pm, Sun from 9am