Method

• 1.
  Cook the pasta according to packet instructions. Drain and rinse under cold running water.

• 2.
  Meanwhile, heat 1 tbs oil in a frypan over high heat. Add lamb, reduce heat to medium-high and cook for 31/2 minutes each side for medium-rare. Transfer lamb to a plate and toss with 2 tbs pesto. Stand for 10 minutes to rest, then thinly slice.
• 3.
  To make the crumb, place sourdough in a food processor and whiz to fine crumbs. Heat 1/4 cup (60ml) oil in a large frypan over high heat. Add sourdough and pine nuts, and cook, stirring regularly, for 3 minutes or until golden. Drain on paper towel.
• 4.
  Meanwhile, using a mortar and pestle, pound olives, removing stones, until olives are broken up slightly. Add lemon juice and remaining 1/4 cup (65g) pesto and 2 tbs oil, and stir to combine. Transfer olive mixture, pasta, lamb and spinach to a serving plate and toss to combine. Scatter with pine nut mixture and top with feta to serve.