LAMB, TOMATO AND HALOUMI SKEWERS WITH PESTO
Preparation time 10 mins plus 5 mins resting time Cooking time 10 mins Makes 12
500g lean lamb leg steaks, cut into
250g mixed cherry tomatoes 250g haloumi, cut into 3cm cubes 12 small metal or bamboo skewers 2 Tbsp extra virgin olive oil Finely grated zest of 1 lemon, plus
extra slices, to serve
1 Tbsp oregano leaves, finely
Sea-salt flakes and freshly ground
black pepper, to season 100ml good quality basil pesto,
1 bunch of watercress or rocket
STEP 1 Thread lamb, tomatoes and haloumi alternately onto skewers to make 12. Brush skewers with oil, sprinkle with lemon zest and oregano, and season to taste.
STEP 2 Preheat a large, lightly oiled chargrill or barbecue on medium heat. Cook skewers, in batches if necessary, for 8-10 minutes, turning regularly, until the meat is cooked to your taste and lightly charred. Set skewers aside on a plate loosely covered with foil for 5 minutes to rest.
STEP 3 Serve skewers with pesto, lemon slices and watercress.