Roast Lamb Panzanella

Cooking time: 30 mins

SERVES: 4
Difficulty: easy

The perfect Easter Leftover Meal to have with family and friends. Serve on a spring evening with a cold glass of vino.

Ingredients

-3 slices of bread. (Stale loafs are perfect)
-30g olive oil.
-1 clove of Garlic. (roughly chopped)
-2 sprigs of Thyme.
-20g Apple Cider Vinegar
-100g Olive Oil.
- Left over Lamb (shredded).
-1 Green Pepper (chopped).
-100g Green Peas
-100g Sugar snap Peas (sliced).
-1 Red Onion (slices).
-20g of each: Mint, Parsley & Basil.
-50g Pitted Green olives.
-20g capers.
- Salt & Pepper to taste.

Method

- Cut the bread into croutons then mix with 10g Olive oil, garlic, thyme, salt & pepper. Place on a baking tray and bake at 175°c for 8mins on until golden brown. 

- Whisk 30g olive oil and apple cider vinegar together with any cooking juices you have from the lamb. Season and set aside. 

- Mix the lamb, croutons, pepper, peas, red onion, capers, herbs & olives together in a big bowl with the dressing and serve with a sprinkle of Salt & Pepper.