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Bocconcini, lamb and bread salad
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Nutritious and delicious lamb salad bursting with fresh flavors.
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
  • 40.00 ml pine nuts, lightly toasted
  • 9.20 gm extra virgin olive oil
  • 21.00 gm fresh lemon juice
  • 20.00 ml balsamic vinegar
  • Pinch of caster sugar
  • 125.00 ml fresh basil leaves
Instructions:
  • Preheat a barbecue grill or chargrill on high and give it a quick spray of oil. Grill the bread for 1 minute on each side until it has a light char. Rub one side of the bread with the cut side of the garlic clove and tear into 2cm pieces.
  • Preheat chargrill to high and give it a quick spray with oil. Sear lamb for 2-3 minutes per side for a juicy medium finish, or adjust to your preferred doneness. Place on a plate, cover with foil, and let it rest for 3-4 minutes. Finally, slice thinly across the grain before serving.
  • Combine tomato, cucumber, bocconcini, and pine nuts in a large bowl. Whisk together oil, lemon juice, vinegar, and sugar in a jug. Add bread, lamb, and dressing to the salad, season with pepper, and gently toss to combine. Finish by topping with basil.

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