Tuesday, June 25, 2019
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Feta, capers and lemon zest add zing to this mouth-watering lamb salad.
The ingredient of Chargrilled Lamb Capsicum Panzanella
- 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
- 1 tablespoon baby capers rinsed drained
- 1 teaspoon finely grated lemon rind
- 1 tablespoon balsamic vinegar
- 2 teaspoons extra virgin olive oil
The Instruction of chargrilled lamb capsicum panzanella
- preheat grill on high place the capsicum skin side up on a baking tray cook under grill for 6 8 minutes or until charred and blistered transfer to a bowl cover with plastic wrap and set aside to cool slightly this helps lift the skin peel skin and cut the flesh into thin strips
- cook the beans in a saucepan of boiling water for 2 minutes or until bright green and tender crisp rinse under cold running water drain transfer to a large bowl
- rub the bread with the cut side of the garlic spray a chargrill with oil preheat on high cook bread for 2 minutes each side or until lightly charred transfer to a plate
- add the lamb to the chargrill and cook for 2 minutes each side for medium or until cooked to your liking transfer to a chopping board cover loosely with foil and set aside for 5 minutes to rest
- tear the bread into bite sized pieces thinly slice the lamb add the bread lamb capsicum rocket feta capers and lemon rind to the beans drizzle with the balsamic vinegar and oil and toss to combine season with pepper
Nutritions of Chargrilled Lamb Capsicum Panzanella
calories: 341 77 caloriescalories: 9 grams fat
calories: 3 grams saturated fat
calories: 26 grams carbohydrates
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calories: 39 grams protein
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