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Spring lamb and pea panzanella

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For an easy family dinner, make this Lamb and pea panzanella. Loaded with charred haloumi and fresh basil, it’s bursting with delicious flavour.

  • Serves4
  • Cook time15 minutes
  • Prep time20 minutes
Spring lamb and pea panzanella


  • ¼ loaf Coles Bakery Stone Baked White Sourdough Vienna
  • ¼ cup (60ml) olive oil
  • 2 tsp cumin seeds
  • 200g Coles Australian Lamb Backstraps or Lamb Leg Steaks
  • Olive oil spray
  • 125g haloumi, cut into 1cm-thick slices
  • 1 cup (120g) frozen peas
  • 200g sugar snap peas, halved lengthways
  • 1 Lebanese cucumber, thinly sliced diagonally
  • ¼ cup (35g) pimento-stuffed olives, thinly sliced
  • ½ cup small basil leaves
  • 2 tbs white balsamic vinegar
  • 1 tbs pistachio dukkah

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 200°C. Line a baking tray with baking paper. Coarsely tear the bread into 3cm pieces. Drizzle with 1 tbs oil. Sprinkle with half the cumin and season. Toss to combine. Bake for 10-15 mins or until crisp.
  2. Step 2

    Meanwhile, heat a barbecue grill or chargrill on medium-high. Spray lamb with oil. Sprinkle with remaining cumin. Season. Cook for 2½ mins each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil. Set aside for 5 mins to rest. Thickly slice.
  3. Step 3

    Cook the haloumi on grill for 1 min each side or until lightly charred.
  4. Step 4

    Cook the peas and sugar snap peas in a large saucepan of boiling water for 2 mins or until tender crisp. Refresh under cold water. Drain well.
  5. Step 5

    Place the peas, sugar snap peas, haloumi, cucumber, olives and basil in a bowl. Drizzle with vinegar and remaining oil. Gently toss to combine. Add the bread and divide among serving plates. Top with lamb and sprinkle with dukkah. Serve immediately.