LEBANESE SKEWERS WITH CHARRED CAULIFLOWER AND LENTIL SALAD

SERVES 4 PREPARATION TIME: 14 MINUTES COOKING TIME: 6 MINUTES

‒ ¼ tsp ground allspice ‒ ¼ tsp ground cinnamon ‒ ¼ cup extra virgin olive oil, plus extra to serve ‒ ⅔ cup chopped fresh flat-leaf parsley ‒ 650g lamb leg steaks, trimmed, cut into 3cm pieces

‒ 800g cauliflower, cut into small florets ‒ 1 tsp sumac ‒ 400g can lentils, drained, rinsed ‒ 2 tbsp lemon juice ‒ ⅓ cup plain Greek-style yoghurt ‒ 100g tub hummus dip ‒ ¼ cup frozen pomegranate seeds, thawed ‒ 4 Lebanese bread, to serve ‒ Lemon wedges, to serve

METHOD

1. Combine the allspice, cinnamon, 1 tbsp oil, 1 tbsp parsley and lamb in a bowl. Thread lamb onto 8 skewers that have been soaked in water. Combine cauliflower, sumac and remaining oil in a bowl.

2. Heat a greased barbecue grill and hotplate on medium-high heat. Cook skewers on grill for 3 minutes each side for medium, or until cooked to your liking. Transfer to a plate.

3. Meanwhile, cook cauliflower on hotplate, turning, for 5 to 6 minutes or until tender and beginning to char. Transfer to a bowl. Add lentils, lemon juice and remaining parsley to cauliflower. Season with salt and pepper. Toss to combine.

4. Combine yoghurt and hummus in a small bowl. Season with salt and pepper. Spread hummus mixture onto serving plates. Top with skewers and cauliflower mixture. Sprinkle with pomegranate seeds and drizzle with extra oil. Serve with Lebanese bread and lemon wedges. RECIPE: CLAIRE BROOKMAN PHOTOGRAPHY: SUPER FOOD IDEAS