Recipe

Pesto lamb and bread salad

Jun 27, 2013 2:00pm
  • 5 mins preparation
  • 10 mins cooking
  • Serves 4
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Ingredients

Pesto lamb and bread salad
  • 125 gram turkish pide bread, torn into 1-2cm pieces
  • 2 tablespoon vegetable or olive oil
  • 1/2 cup grated parmesan
  • 500 gram lamb leg steaks
  • 2 tablespoon bought basil pesto
  • 2 cup loosely packed flatleaf parsley leaves
  • 250 gram cherry tomatoes, halved
  • 1/2 cup pitted kalamata olives
  • 1 medium yellow capsicum, finely chopped
  • 1 lebanese cucumber, sliced
  • 1/2 cup bought greek salad dressing

Method

Pesto lamb and bread salad
  • 1
    Preheat oven to 220°C (200°C fan-forced).
  • 2
    Line a baking tray with baking paper. Arrange bread, in a single layer, on prepared tray; drizzle with oil. Sprinkle with parmesan; bake 8-10 minutes, or until golden, turning over halfway through cooking.
  • 3
    Meanwhile, place lamb in small bowl; coat with pesto.
  • 4
    Heat an oiled char-grill pan or frying pan over moderately high heat; cook lamb 2-3 minutes each side for medium, or until cooked to your liking. Cover with foil; rest 5 minutes. Slice.
  • 5
    Combine parsley, tomato, olives, capsicum, cucumber and bread in a large bowl. Add dressing and warm lamb to salad; gently stir to coat. Serve.

Notes

Budget tip: Combine 1/3 cup olive oil, 2 tablespoons lemon juice and a pinch of dried oregano for homemade Greek dressing. DIY idea: Try pork leg steaks instead of lamb. Use any bread, such as sourdough, multigrain or pita bread. Save time: Use bought croutons You'll need about three-quarters of a parsley bunch.

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