Lamb kebabs with roasted cauliflower and couscous salad

Serves 4

A fresh and simple dish that takes inspiration from the Greek, this wonderful salad is filled with Mediterranean flavours. It is worth hunting the Herb and Spice
Mill couscous as the spinach and pine nut addition takes this dish to a whole new level.

Labneh is a traditional Greek yoghurt that has been strained to remove the whey while still retaining the sharp sour taste of yoghurt. YouTube will show you how to make it at home. Dead easy!

This is the sort of recipe that you can substitute ingredients for whatever you have on hand or in the garden. Baby spinach or rocket would be great folded through just before serving if you need to feed the masses.

Ingredients

For the kebab:

• 4 lamb backstraps (we use Silverfern Farms)
• 1 large garlic clove, peeled and crushed
• 1 tsp. ground cumin
• 1 tsp. ground cinnamon
• 2 tbsp. Pedro Ximenez sherry (or red wine vinegar)
• ½ cup olive oil

For the salad:

• 1 cup couscous (we used Herb and Spice Mill spinach and pine nut couscous)
• 1 knob unsalted butter
• 1 cup boiling water
• 2 tbsp. olive oil
• ½ cauliflower, sliced
• 1 cup fresh mint, roughly chopped
• 1 cup Italian parsley, roughly chopped
• 1 cup sliced almonds, toasted
• 1 pomegranate, halved and seeds removed (we do this in a bowl of cold water that allows the white pith to raise to the surface and be easily removed)
• 8–10 small balls labneh

For the dressing:

• Generous drizzle of runny honey
• 1 tbsp. pomegranate molasses
• 1 tsp. ground cumin
• 1 tsp. ground cinnamon
• ¼ cup olive oil
• Salt and pepper

Method

1. Cut the lamb into bite-size chunks
2. Mix together garlic, cumin, cinnamon, sherry, and olive oil to make a marinade for lamb. Coat lamb, cover, and marinate for at least an hour.
3. While the lamb is marinating, soak skewers for kebabs in water
4. For the salad, place couscous, butter, and boiling water in a jug, cover with cling film and leave to absorb
5. In a large pan, toast the cauliflower in the olive oil until starting to colour but still crunchy. Remove and cool.
6. Stir the couscous with a fork and mix together with the cauliflower, herbs, pomegranate seeds, and almonds in a large salad bowl
7. Mix the dressing ingredients in a jar and shake until combined 
8. Thread the lamb onto the kebab skewers that have been soaked in water
9. Heat a skillet pan over high heat and cook the lamb for 2–3 minutes each side, pouring over the excess marinade. The lamb should be coloured on the outside and pink in the middle.
10. Just before serving, pour the dressing over the salad and break up the labneh into pieces and place on top of the salad. Serve with lamb skewers.