Sunday, August 18, 2019
For an Italian-inspired meal, try this dukkah-spiced lamb and pea salad, tossed with grilled haloumi and chunks of crispy bread to soak up all the flavour.
The ingredient of Spring Lamb And Pea Panzanella
- 1 4 loaf coles bakery stone baked white sourdough vienna
- 1 4 cup 60ml olive oil
- 2 teaspoons cumin seeds
- 200g coles australian lamb backstraps or lamb leg steaks
- olive oil spray
- 125g haloumi cut into 1cm thick slices
- 1 cup 120g frozen peas
- 200g sugar snap peas halved lengthways
- 1 lebanese cucumber thinly sliced diagonally
- 1 4 cup 35g pimento stuffed olives thinly sliced
- 1 2 cup small basil leaves
- 2 tablespoons white balsamic vinegar
- 1 tablespoon pistachio dukkah
The Instruction of spring lamb and pea panzanella
- preheat oven to 200c line a baking tray with baking paper coarsely tear the bread into 3cm pieces drizzle with 1 tablespoon oil sprinkle with half the cumin and season toss to combine bake for 10 15 mins or until crisp
- meanwhile heat a barbecue grill or chargrill on medium high spray lamb with oil sprinkle with remaining cumin season cook for 2 1 2 mins each side for medium or until cooked to your liking transfer to a plate cover with foil set aside for 5 mins to rest thickly slice
- cook the haloumi on grill for 1 min each side or until lightly charred
- cook the peas and sugar snap peas in a large saucepan of boiling water for 2 mins or until tender crisp refresh under cold water drain well
- place the peas sugar snap peas haloumi cucumber olives and basil in a bowl drizzle with vinegar and remaining oil gently toss to combine add the bread and divide among serving plates top with lamb and sprinkle with dukkah serve immediately
Nutritions of Spring Lamb And Pea Panzanella
calories: 546 115 caloriescalories: 29 grams fat
calories: 8 grams saturated fat
calories: 24 grams carbohydrates
calories: 7 grams sugar
calories: n a
calories: 43 grams protein
calories: n a
calories: 1258 milligrams sodium
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calories: nutritioninformation