LAMB TIKKA KEBABS WITH SPICY COLESLAW

SERVES 4 7 SMARTPOINTS PER SERVING

400g diced lean lamb leg steak 4 tbsp fat-free natural yoghurt 2 tbsp mango chutney 1½ tbsp tikka curry powder 150g dried green or Puy lentils 2 small red onions, each cut into 8 thin wedges

200g cherry tomatoes

FOR THE SPICY COLESLAW

1 orange, peeled and segmented (reserve the juice) ¼ red cabbage, finely shredded 3 spring onions, trimmed and chopped

¼ red chilli, deseeded and finely diced

2 tbsp fresh mint leaves, chopped, plus leaves to garnish PUT the lamb in a non-metallic bowl. Stir in the yoghurt, chutney and curry powder, then season with salt and freshly ground black pepper. Marinate for at least 15 minutes. If using bamboo skewers, put them in a bowl of water to soak for at least 10 minutes. Meanwhile, cook the lentils to pack instructions. For the coleslaw, combine all of the ingredients, including the orange juice, in a bowl and season well. Preheat the grill to mediumhigh. Thread the lamb, onions and tomatoes onto 8 skewers. Grill for 15-20 minutes, turning occasionally, until cooked through and lightly charred. Serve the kebabs with the lentils and coleslaw, garnished with the mint leaves.