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How to make Spring lamb and pea panzanella

Yield = 4
Prep time: 0:20
Cook time: 0:15
Total time: 0:35

Ingredients

  • 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

Method

  • Step 1 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.
  • Step 2 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.
  • Step 3 Cook the haloumi on grill for 1 min each side or until lightly charred.
  • Step 4 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.
  • Step 5 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.