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
• 2 tablespoons pine nuts, lightly toasted
• 2 teaspoons extra virgin olive oil
• 1 tablespoon fresh lemon juice
• 1 tablespoon balsamic vinegar
• Pinch of caster sugar
• 1/2 cup fresh basil leaves
Method
1. Preheat a barbecue grill or chargrill on high. Spray with oil. Cook the bread for 1 minute each side or until lightly charred. Rub 1 side of the bread with the cut side of the garlic clove. Tear into 2cm pieces.
2. Return chargrill to high heat. Spray with oil. Cook lamb for 2-3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 3-4 minutes to rest. Thinly slice across the grain.
3. Place tomato, cucumber, bocconcini and pine nuts in a large bowl. Whisk the oil, lemon juice, vinegar and sugar in a jug. Add bread, lamb and dressing to the salad and season with pepper. Gently toss to combine. Top with basil.
