Pesto Lamb And Bread Salad - cooking recipe

Ingredients

4 slices ciabatta or sourdough, torn into 1/2 inch pieces
2 tbsp vegetable or olive oil
1/2 cup grated Parmesan cheese
1 lb lamb leg steaks
2 tbsp basil pesto
2 cups loosely packed flat-leaf parsley leaves
9 oz cherry tomatoes, halved
1/2 cup pitted kalamata olives
1 medium yellow pepper, seeded and chopped
1 small cucumber, sliced
1/2 cup store-bought vinaigrette dressing

Preparation

Preheat the oven to 425\u00b0F. Line a baking pan with parchment paper. Arrange bread in a single layer on prepared pan. Drizzle with oil. Sprinkle with Parmesan cheese. Bake 8-10 mins, or until golden, turning over halfway through cooking.
Meanwhile, place lamb in medium bowl; coat with pesto.
Heat an oiled grill pan or skillet on medium-high heat. Cook lamb 2-3 mins each side for medium, or until cooked to desired doneness. Place on a plate. Let stand, loosely covered with foil, for 5 mins. Slice.
Combine parsley, tomato, olives, pepper, cucumber and bread in a large bowl. Add warm lamb and dressing; toss gently to coat. Serve.