Crispy lamb panzanella

Name: Crispy lamb panzanella
Cook time: 25 min
Yield: 4

with beetroot babaganoush and za'atar croutons

Ready in around 25 mins

RECIPE FACT:

Za’atar was labelled as a health food in the 12th century and prescribed to patients for illness.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

BEFORE COOKING:

Preheat the oven to 210⁰c (fan bake).
1. TO COOK THE VEGETABLES AND BREAD:

Line an oven tray with baking paper. Cut the eggplants into 2 cm cubes and add to the tray. Sprinkle over half the sesame za'atar, season with salt and drizzle with oil. Bake in the oven for 15 mins. Separate the wholemeal pita bread by cutting or tearing the pita through the edges into two circles. Spray with oil and sprinkle over the remaining sesame za'atar. Place directly onto an oven rack to toast for 5-6 mins or until eggplant is cooked through. Remove from the oven and allow bread and vegetables to cool.
2. TO PREPARE THE PANZANELLA SALAD AND COOK THE LAMB:

Place the mizuna into a salad bowl. Cut the cherry tomatoes in half and add to the bowl. Spray oil into a non-stick frying pan and place over a medium-high heat. Once hot add the slow cooked lamb and cook for 5-6 mins until the lamb starts to crisp up. Roughly slice the pita rounds into 2 cm pieces.
3. TO FINISH THE PANZANELLA SALAD:

Roughly slice the pita rounds into 2 cm pieces and add half to the salad bowl with the eggplant. Pour in pomegranate vinaigrette, season with salt and pepper and gently toss to combine.
TO SERVE:

Open the beetroot babaganoush and stir with a spoon. Spoon vegetable panzanella onto plates. Top with crispy slow cooked lamb. Dollop with beetroot babaganoush and sprinkle with remaining za'atar croutons.