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Chargrilled lamb & capsicum panzanella
Chargrilled lamb & capsicum panzanella
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Tangy feta, zesty lemon, and salty capers elevate this delicious lamb salad.
Ingredients:
  • 2 large red capsicums, halved, seeded
  • 200g green round beans, trimmed, cut into 3cm lengths
  • 4 slices sourdough bread
  • 1 garlic clove, halved
  • Olive oil spray
  • 500g lamb leg steaks
  • 100g baby rocket leaves
  • 50g low-fat feta, crumbled
  • 20.00 ml baby capers, rinsed, drained
  • 1 tsp finely grated lemon rind
  • 20.00 ml balsamic vinegar
  • 9.20 gm extra virgin olive oil
Instructions:
  • Preheat the grill to high. Arrange the capsicum, skin-side up, on a baking tray and grill for 6-8 minutes until charred and blistered. Then, transfer the capsicum to a bowl, cover with plastic wrap, and let it cool slightly to help peel off the skin. Peel the skin and slice the flesh into thin strips.
  • Boil beans in a saucepan for 2 minutes until vibrant and tender-crisp. Refresh in cold water, drain, and place in a large bowl.
  • Rub the bread with the flavorful cut side of garlic and then get the chargrill sizzling with oil on high heat. Grill the bread for 2 minutes on each side or until it's beautifully charred. Plate it up and enjoy your delicious creation.
  • Grill the lamb for 2 minutes on each side until it reaches your desired doneness. Let it rest on a cutting board, covered loosely with foil, for 5 minutes before serving.
  • Tear bread into bite-sized pieces and thinly slice lamb. Combine with capsicum, rocket, feta, capers, and lemon rind. Drizzle with balsamic vinegar and oil, toss to mix. Season with pepper.

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