Grilled lamb tikka with caramelised nectarines and pine nut and pistachio raita

I like to serve this dish for a Sunday lunch with little bowls of each component set out on the table. If you like fruit in savoury dishes, this will be right up your alley but it works just as well without. Serves 4 For the lamb tikka 1tbsp Tandoori Spice Mix (see below) or store-bought paste 3tbsp natural Greek yoghurt 2tsp sesame oil 2 x 250g lamb backstraps or fillets Extra virgin olive oil, for grilling Twice-cooked Crunchy Garlic Quinoa (see below), to serve For the pine nut and pistachio raita 2tbsp pine nuts 2tbsp pistachios 250g natural Greek yoghurt 2tsp lemon juice 2tbsp mint, roughly chopped For the caramelised nectarines 2 ripe, firm yellow (or white) nectarines (or peaches), halved 1tbsp balsamic vinegar For the Tandoori Spice Mix

2tsp ground cumin 2tsp ground coriander 2tsp ground turmeric 2tsp paprika 2tsp sea salt 1tsp cayenne pepper 1tsp ground ginger For the Twice-cooked Crunchy Garlic Quinoa 190g white quinoa, rinsed and drained 500ml chicken broth or any stock/broth or water 2tbsp coconut or extra virgin olive oil 4 to 5 garlic cloves, finely chopped 3 spring onions, finely sliced Sea salt and freshly ground black pepper, to taste

1Addall the Tandoori Spice Mix ingredients to a bowl and stir to combine. Store in an airtight container at room temperature. Combine one tablespoon Tandoori Spice Mix, yoghurt and sesame oil in a large bowl. (If using store-bought paste, omit sesame oil). Add lamb and toss to coat. Marinate for at least 30 minutes (preferably overnight). 2Dry

roast pine nuts and pistachios in a frying pan over low heat. Stir constantly (as pine nuts can burn quickly) and remove from heat as soon as the pine nuts are lightly golden. Roughly chop and place in a bowl with Greek yoghurt, lemon juice and mint. Set aside until ready to serve. 3In

a bowl, toss together the nectarines and balsamic vinegar. 4Preheat

the barbecue, grill or a grill pan to a high temperature. Place the lamb on the barbecue or grill and cook about five minutes per side (cooking time will vary depending on the thickness of your lamb). Once grilled on both sides, remove, cover with foil and allow to rest for five minutes. 5Grill

nectarines, cut-side down first until they begin to caramelise and grill marks begin to appear. Flip and lightly grill the other side for about 30 seconds. 6To

make the Twice Cooked Crunchy Garlic Quinoa, place quinoa and broth in a saucepan and bring to the boil. Reduce heat, cover and cook until the liquid has been absorbed and the quinoa is tender, about 15 minutes. Uncover, fluff the quinoa with a fork and set aside. Heat oil in a large non-stick frying pan to a medium-low temperature. Add garlic and spring onions and cook until lightly golden, about one minute. Add quinoa and cook, stirring occasionally, for 10 to 12 minutes or until quinoa is lightly golden and slightly crisp around the edges. Season to taste. 7To

serve, divide the quinoa between bowls. Slice lamb and place on top with raita and caramelised nectarines.