LAMB SOUVLAKI WITH HALLOUMI SALAD

Prep time: 20 minutes, plus at least 8 hours to marinate

Cook time: 5 minutes

Serves 4-6

This is a great spring or summer barbecue dish for enjoying with family and friends. My old friend Theodore, who used to have the restaurant The Real Greek in Hoxton, east London, shared it with me many years ago.

A Greek-inspired salad makes the perfect match for the souvlaki. You can vary the ingredients – I often add broad beans when they’re in season.

INGREDIENTS For the souvlaki

– 1kg cubed lamb leg

– 2 tbsp thyme leaves,

chopped

– 4 garlic cloves,

crushed

– finely grated zest and

juice of 2 lemons

– 100ml red wine

– 160ml olive oil

For the salad

– ½ cucumber, halved

lengthways and diced

– 2 tomatoes, diced

– 4 spring onions,

thickly sliced

– 12-15 green olives

– a handful of mint

leaves

– a handful of small

salad leaves

– juice of ½ lemon

– 3 tbsp olive oil

– 1 x 250g block

halloumi

METHOD

Put the meat in a baking tray or dish. Add the thyme, garlic, lemon zest, wine and 100ml of the olive oil. Mix well and season. Cover and chill for at least 8 hours, or preferably overnight.

For the salad, mix the cucumber, tomatoes, spring onions, olives, mint and salad leaves together. Add the lemon juice, 2 tbsp of the olive oil and some salt and pepper.

Half an hour before you want to cook the souvlaki, remove the meat from the fridge and lift it out of the dish, reserving the marinade. Whisk the lemon juice and the remaining 60ml olive oil into the reserved marinade.

Preheat a barbecue or grill. Thread the lamb on to metal skewers (how many you need to use will depend on the size of the skewers) and brush with the marinade. Cook for 4-5 minutes, until nicely browned but still a little pink.

Meanwhile, cut the halloumi into thick slices, pat dry with kitchen paper then brush with the remaining 1 tbsp olive oil. Barbecue or grill alongside the lamb for 1-2 minutes on each side, until well browned. Serve with the salad and lamb.