Bocconcini, lamb and bread salad

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How to make Bocconcini, lamb and bread salad

  • Yield : 4
  • Prep Time : 0:10
  • Cook Time : 0:15
  • Total Time : 0:25

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 tablespoons pine nuts, lightly toasted
  • 2 teaspoons extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon balsamic vinegar
  • Pinch of caster sugar
  • 1/2 cup fresh basil leaves

Method

  • Step 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.
  • Step 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.
  • Step 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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