Cucumber, tomato and goats’ cheese salad with grilled lamb

Instructions

1 Break the bread into small crouton-sized pieces. Combine the next six ingredients in a large bowl. Combine the lemon zest, juice and olive oil, pour over the salad ingredients in the bowl, and mix with your hands.

2 To prepare the lamb, combine the sumac and oil in a shallow bowl. Put the lamb in and coat well with the spice.

3 Heat the barbecue or a griddle pan until very hot. Cook the backstraps until done to your liking (they're best medium-rare). Set them aside to rest for 10 minutes while you plate up the salad: distribute salad between two plates and drizzle over any extra dressing. Cut the lamb into 1cm slices and lay on top of the salad.