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Spring lamb and pea panzanella
Spring lamb and pea panzanella
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Italian-inspired Dukkah-spiced lamb and pea salad with grilled haloumi and crispy bread chunks.
Ingredients:
  • 1/4 loaf Coles Bakery Stone Baked White Sourdough Vienna
  • 60ml olive oil
  • 2 tsp cumin seeds
  • 200g Lamb Backstraps or Lamb Leg Steaks
  • Olive oil spray
  • 125g haloumi, cut into 1cm-thick slices
  • 120g pea
  • 200g sugar snap peas, halved lengthways
  • 1 Lebanese cucumber, thinly sliced diagonally
  • 35g olive
  • 125.00 ml small basil leaves
  • 40.00 ml white balsamic vinegar
  • 20.00 ml pistachio dukkah
Instructions:
  • - Preheat the oven to 200C and line a baking tray with paper. - Tear the bread into 3cm pieces, then drizzle with 1 tablespoon of oil. - Sprinkle with half the cumin, season, and toss to combine. - Bake for 10-15 minutes until crisp.
  • Preheat a barbecue grill or chargrill to medium-high. Coat the lamb with oil and sprinkle with the remaining cumin, then season. Grill for 2 1/2 minutes on each side for medium doneness or to your preference. Place on a plate, cover with foil, and let it rest for 5 minutes before slicing it thickly.
  • Grill the halloumi for 1 minute on each side, or until it has a light char.
  • Blanch the peas and sugar snap peas in boiling water for 2 minutes until tender-crisp. Immediately cool in cold water and drain well.
  • Combine peas, sugar snap peas, haloumi, cucumber, olives, and basil in a bowl. Drizzle with vinegar and remaining oil, then gently toss to mix. Add the bread, divide into serving plates, top with lamb, sprinkle with dukkah, and serve immediately.

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