Bocconcini, lamb and bread salad

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

Recipe «Bocconcini, lamb and bread salad» presented in category Recipes / Salads, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.