Flamin’ marvellous
Summer time and the entertaining is easy – especially when meals revolve around the barbecue and salads.
Tomato & herb couscous
Couscous is such a great summer holiday salad base as it doesn’t require any real cooking – simply boil the jug.
2 cups instant couscous
2 tbsp olive oil
tsp salt
2 cups boiling water
500g cherry tomatoes
cup olive oil
2 small red onions, sliced into rings
2 cloves garlic, finely chopped tsp ground cumin tsp ground cinnamon
35g pine nuts, lightly toasted
35g sliced almonds, lightly toasted
cup sultanas
11⁄2 tbsp liquid honey cup red wine vinegar cup mixed fresh herbs, roughly chopped, for example coriander leaves, basil, parsley, mint
1 cup rocket leaves, roughly torn
Place couscous in a large bowl and mix through the salt and oil using your fingertips. Pour the boiling water over, mix well and set aside for 15 minutes. Using a fork, fluff up the grains.
Cut half the cherry tomatoes in half. Spray the remaining whole tomatoes with a little oil and grill on a barbecue or grill pan until just starting to char.
Heat the cup oil in a large pan over medium heat. Add red onions, garlic, cumin and cinnamon and cook until onion starts to caramelise.
Add nuts, sultanas, honey and vinegar. Increase heat and cook while stirring until vinegar has almost evaporated. Cool slightly then mix into the couscous with the fresh herbs, rocket and tomatoes. Season to taste. Serve at room temperature. Serves 6-8
Grilled marinated lamb skewers
For best flavour, allow at least 24 hours marinating time for these kebabs. Then all that’s left to do is grill them and enjoy them.
1.5kg lean lamb (such as leg, rump or fillet), cut into bite-sized cubes
Marinade
cup olive oil
5 cloves garlic, crushed
2 lemons, finely grated zest of both and juice from 1 1 tbsp cumin seeds, dry roasted and roughly crushed 1 tsp ground cinnamon
tsp ground allspice
1 red chilli, seeded and finely chopped
1 tbsp liquid honey
cup each chopped mint and oregano leaves Freshly ground black pepper to taste
Combine marinade ingredients in a non-reactive bowl. Add the cubed lamb and mix well. Cover and refrigerate for at least 24 hours.
Thread lamb onto metal or soaked bamboo skewers. Reserve the marinade for basting.
Cook skewers on a barbecue or under a hot grill, brushing often with the marinade and turning once during cooking – about 5 minutes for medium rare. Serves 8