Our factory shop will be closed over Easter and ANZAC day
6 x 1cm thick slices LOAF Light Rye Sourdough
Extra virgin olive oil
600g lamb fillets, trimmed
1/2 large, ripe rock melon, peeled and seeded
250g feta, coarsely crumbled
1 small red onion, peeled, halved and thinly sliced
60ml (1/4 cup) red wine vinegar, or to taste
Large handful basil leaves
Preparation time: 20 minutes
Cooking time: 15 minutes
Based on the classic Greek salad that sees melon paired with chunks of feta, this salad takes off on a slightly different, more hearty, direction with the inclusion of lamb and bits of toasted rye bread. Use watermelon instead of rock melon and a handful each of parsley and mint instead of the basil if you prefer. Or, skip the lamb entirely and throw in handfuls of peeled prawn tails or chunks of char grilled salmon.
1. Preheat the oven to 180C. Brush the slices of bread all over with oil then place in a single layer on a baking tray. Bake for 10 minutes or until light golden and crisp then cool. Break into course pieces and set aside.
2. Preheat a char grill plate or bbq to medium-high. Brush the lamb fillets all over with oil, season to taste with sea salt and freshly ground black pepper then char-grill, turning often, for 4-5 minutes or until cooked through but still a little pink in the middle. Cool slightly then cut on the diagonal into thick pieces. Cut the melon into slices about 1cm thick then cut any large slices in half. Combine in a bowl with the bread, lamb, melon, feta, onion and vinegar, Drizzle with about 100ml olive oil, or to taste, season well, adding more vinegar if necessary, and toss to combine well. Add the basil and toss gently. Divide among plates and serve immediately.