Name: Lamb and quark panzanella salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 3 thick slices white bread, crusts removed, torn; 1/4 cup olive oil; 4 lamb rump steaks; 1 large red onion, finely chopped; 3 large tomatoes, coarsely chopped; 1/2 cup pitted green olives; 1/3 cup basil leaves; 120 gram quark

Ingredients

3 thick slices white bread, crusts removed, torn

1/4 cup olive oil

4 lamb rump steaks

1 large red onion, finely chopped

3 large tomatoes, coarsely chopped

1/2 cup pitted green olives

1/3 cup basil leaves

120 gram quark

Method

1.Place bread in a large bowl. Drizzle 1 tablespoon of the oil over bread; toss to coat lightly. Heat a large frying pan over moderate heat. Add bread, then cook, turning occasionally, for 2-3 minutes or until golden brown. Transfer to a large heatproof bowl.

2.Brush lamb with 1 tablespoon of the remaining oil. Add to pan, then cook for 2 minutes each side for medium or until cooked to your liking. Transfer to a heatproof plate. Cover with foil; rest for 5 minutes. Slice.

3.Add onion, tomato, olives and basil to bread. Drizzle remaining oil over salad, then toss to combine. Season.

4.Arrange salad and lamb on serving plates. Dollop with quark. Serve sprinkled with black pepper.

You can add 2 tablespoons lemon juice or red wine vinegar to salad. Quark is a soft cheese with the texture of sour cream, available from deli counters. You can substitute thick natural yoghurt or sour cream.
Note

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Ingredients

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