Bocconcini, lamb and bread salad

Cooking Salads Bocconcini, lamb and bread salad

Fresh and flavoursome, this healthy lamb salad is made for delicious and nutritious dining.

Lables: Fish free Shellfish free
  1. Preheat a barbecue grill or chargrill on high. Spray with oil. Cook the bread for 1 minute each side or until lightly charred. Rub 1 side of the bread with the cut side of the garlic clove. Tear into 2cm pieces.
  2. Return chargrill to high heat. Spray with oil. Cook lamb for 2-3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 3-4 minutes to rest. Thinly slice across the grain.
  3. Place tomato, cucumber, bocconcini and pine nuts in a large bowl. Whisk the oil, lemon juice, vinegar and sugar in a jug. Add bread, lamb and dressing to the salad and season with pepper. Gently toss to combine. Top with basil.

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Olive oil spray
4 slices Burgen Soy-Lin Bread
1 garlic clove, halved
400g lamb leg steaks
4 roma tomatoes, cut into 1cm pieces
1 large Lebanese cucumber, cut into 1cm pieces
75g bocconcini, coarsely torn
2 tbsp pine nuts, lightly toasted
2 tsp extra virgin olive oil
1 tbsp fresh lemon juice
1 tbsp balsamic vinegar
Pinch of caster sugar
1/2 cup fresh basil leaves

Adv

Autors
Preparation time
10
Cooking time
15
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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