A dish to impress your mates.

Words by

Giulia Brugliera

Impressing your mates is easy if you a) can contour or b) can serve up an Insta-worthy dish.

Unfortunately, both of those can be quite difficult for some. At this stage, we're helping you out with the latter (contouring tute to come later). 

We had a chat to proponent of plating up, George Calombaris, to score some tips on how to prettify your dish.

He taught us how to whip up this delicious, pretty, healthy and v easy meal. Impressing your mates guaranteed. 


1 x 600g lamb rump 
1⁄2 large watermelon
200g halloumi
200mL soy sauce 200 g pistachios
1⁄2 bunch dill, picked
1⁄2 bunch mint, picked
100g thick Greek style yoghurt
3 sprigs of thyme
2 cloves of garlic
250mL olive oil


  1. Preheat a fan forced oven to 180C. Using a sharp knife, remove any excess fat and sinew from the lamb rump and set aside

  2. Peel the watermelon of the green skin and cut into 3cm by 3cm dice. Mix the white soy and 100 ml of the olive oil and steep the watermelon in the dressing

  3. Cut the buffalo Halloumi into 4 x 2 cm batons and pat dry with kitchen towel. Heat a large heavy based frying pan to a medium heat and toast the pistachios until golden, approx. 3 minutes, remove from the pan, cool and chop roughly

  4. Heat a medium non stick saucepan to a medium heat, put a good tablespoon of olive oil in to the pan along with the lamb rump, fat side down. Render the fat on the lamb until nice and golden approx. 5 minutes, add the thyme and garlic and turn the rump over onto the flesh side. Remove from the pan along with the thyme and garlic and place fat side down on a tray, cook in the oven for a further 6 minutes

  5. Remove the lamb from the oven and place on a fresh tray and allow to rest at room temperature for approx. 8 minutes. Whilst the lamb is resting, return the pan in which the lamb was rendered to a medium heat, place the Halloumi into the pan and cook until golden on one side approx. 5 mins

  6. Mix the yoghurt with a small amount of sea salt and set aside

  7. To assemble, place one spoonful of yoghurt on a medium plate, remove three cubes of watermelon from the marinade and scatter around the plate, in the middle of the plate place a baton of Halloumi

  8. Slice the lamb into 1 cm thick pieces and place two slices onto each plate, scatter with mint, dill and pistachios, finish with a drizzle of olive oil and a pinch of salt 


Leave a comment


It looks like a clutch and tracks nutritional value.
Breath some new life into your locks.
Because avocado smash is expensive AF.
Eat your heart out while looking fab-u-lous.
These cheesecakes are a yummy and guilt-free treat!
Wake up every morning in Monte Carlo with this naughty but oh-so nutritious breakfast treat
So nice, we're releasing the secret spice.
Glutenous delicacies, heavy on the icing.
A fudgey friend to lean on in exam time.
Cheat your way to creating Insta-trending donuts for a quarter of the price.
'cos pies will always be there for you.
Because edible kisses are the best kind of kisses.
Make sure your love poems aren't the ONLY thing cheesy this Valentine's
Coolest. Party. Ever.
Blueberry, Peanut Butter and Pretzel layer cake (It's healthy I swear)
Adapted from Sarah Wilson's cult-read 'I quit sugar', this classic remake will fool the most committed of Nutella...
Like a chocolate milkshake…oooooonly crunchy!
The weather is warming up, so impress your mates with this killer, zesty duo of chilli, lime and lychee spritzer and sticky,...
All you craft lovers/makers/design students/people with chilly heads, line up! Cleckheaton has quite a prize for you.
Because Montana Cox posted them, but left out the recipe. Who doesn't want to eat like a supermodel?
If 2013 was the year of the Cronut, then we’re predicting that in 2014, it will be all about the Wonut.
If there's one thing we love more than a market, it's an indoor market.
Sometimes words just aren’t enough, whether bringing good or bad vibes, who doesn’t love a gluttonous treat to soften the blow?
EAT.ME.DO is a label that was immediately embraced by fashion editors and street style bloggers alike.
Chocolate and mint is an unbeatable combination. So why bother adding any other elements when these two flavours coexist in such...
Hershesons salon in London is about to rock your world, with a menu of the best haircuts to suit every face.
All about giving into edible guilty pleasures, Lucy Folk's Appeteaser collection will have you swooning quicker than you can...
Liquorice allsorts have always been a little bit overrated- they often sit neglected at the bottom of the lolly-bag. In extreme...
We chatted to Kelis about her line of sauces, the Kelis food truck at SXSW, what she loves most about fashion and of course her...
Your homemade donkey pinata just won’t cut it anymore.
It may not be Valentines day, but there should never be a time where we aren't spreading the love.
These donuts are a tad healthier than their fried relatives, but just as tasty!
Tabatha Turner shows us how to make a healthy and super yummy version of Peanut Butter & Jelly.
We’ve long obsessed over the perfection that is Alexa Chung - her '60s makeup, winged liner, Peter Pan collars, perfectly...
Conquer that post work/uni/school 4pm sugar craving with the healthiest possible version of your worst enemy (also known as your...
In this week's DIY, Nadia Draga shows us how to make a Straight Knot necklace
Chocolate egg nests are a super easy and cute Easter treat
Terrariums are the perfect low maintenance indoor garden