Lamb Shoulder – Greek Panzanella Pita Bread Salad

Serves: 4 to 6
Prep time: 20 minutes
Cooking time: 15 minutes


  • 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


  • 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.