Lamb Shoulder - Greek Panzanella Pita Bread Salad

Ingredients

• 1kg left over lamb shoulder meat, pulled and slightly warmed
• 4 heads baby gem lettuce, cut into quarters
• 4 pink radishes, sliced
• 1/2 a cucumber, sliced into spaghetti strips or thinly sliced on the bias
• 100g asparagus, blanched
• 2 large pita breads
• 30ml Extra Virgin Olive Oil
• 150g red vine tomatoes
• Salt and pepper to taste
• 100ml prepared herb pesto
• 30ml Extra Virgin Olive oil

Method

• Warm a griddle pan on a high heat until smoking.
• Brush the pita breads with olive oil and grill on both sides until well charred and toasty.
• Cut each pita in 8 triangles and set aside.
• Toss the asparagus in some olive oil, season to taste and grill on both sides.
• Place the vine tomatoes in an oven proof dish, drizzle with olive oil, season to taste and place in a 180 degree oven for about 10 minutes or until they burst open.
• Place the lettuce on a salad platter and top with the radish slices, cucumber spaghetti, grilled asparagus and the roasted vine tomatoes.
• Place the pita triangles on top of the salad and add the pulled lamb meat on top.
• Mix the pesto with some olive oil and drizzle over the salad.
• Enjoy with your favourite merlot or chardonnay.