INGREDIENTS
For the lamb skewers:
6 small metal skewers
2 tsp chilli powder
1 tsp sumac
1 tbsp extra virgin olive oil
300g/10oz lamb rump or loin cubed & cut into 2cm/1inch cubes, fat removed
For the grilled vegetable salad:
1 tbsp extra virgin olive oil
1 courgette, sliced on a mandolin
1 char-grilled pepper from a jar, sliced
1 handful of rocket
50g/2oz semi-dried tomatoes
50g/2oz good quality Kalamata olives
½ small red onion, very finely sliced
For the mint & feta pesto:
50g/2oz feta cheese, crumbled
1 x handful mint leaves picked
1 tbsp lemon juice
6 tbsp extra virgin olive oil
2 tbsp Greek yoghurt
Maldon sea salt & freshly ground black pepper
Recipe continues
METHOD
Heat a griddle pan to smoking hot.
For the lamb mix the chilli powder, sumac and oil in a bowl, tip in the lamb and mix really well. Next put the lamb on the skewers and cook for 1-2 minutes each side.
Meanwhile toss the courgettes in the oil and season really well then add to the griddle pan. Turn the slices after a minute and cook on the other side.
Meanwhile make the feta pesto by blending the feta with the mint, lemon juice and plenty of black pepper. Once the mixture is well combined add the oil and Greek yoghurt with the motor running until you have a smooth sauce.
Tip the griddled courgettes into the bowl with the other salad components. Add half the feta pesto and mix well.
To serve, divide the salad between two serving plates place three skewers on top of each and finish with a drizzle of the feta and mint pesto.