Pesto Lamb And Bread Salad

• 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

1. Preheat the oven to 425u0b0F. 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.
2. Meanwhile, place lamb in medium bowl; coat with pesto.
3. 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.
4. Combine parsley, tomato, olives, pepper, cucumber and bread in a large bowl. Add warm lamb and dressing; toss gently to coat. Serve.

sourdough, vegetable, parmesan cheese, basil pesto, parsley, cherry tomatoes, olives, yellow pepper, cucumber, storebought vinaigrette dressing

Taken from recipes-plus.com/api/v2.0/recipes/27654 (may not work)