Categories: August

Ingredients

• 3 tbsp mint sauce
• juice of 1 small lemon, plus wedges to serve
• 3 tbsp olive oil
• 4 lamb steaks, cubed
• 2 small red onions, 1 cubed, 1 finely sliced
• 1 red pepper, deseeded and cut into squares
• 250g halloumi cheese, cubed
• 2 x 410g cans mixed pulses, drained and rinsed
• small bag of rocket

Directions

1. Soak 12 bamboo skewers in water for 30 minutes to stop them from burning during cooking. Preheat the grill to high.

2. Meanwhile, in a bowl, mix the mint sauce, half the lemon juice and 1 tablespoon oil. Add the lamb, cubed onion, red pepper and halloumi. Season and mix to coat. Cover and leave for 15 minutes, or chill overnight.

3. Put the pulses in a serving bowl with the sliced onion. Add the remaining lemon juice and oil, season and mix. Set aside, covered.

4. Thread the lamb, onion, pepper and halloumi onto the skewers, being gentle with the halloumi to avoid breaking it. Cook under the hot grill on a baking sheet lined with foil, turning halfway, until cooked through and lightly charred. Divide between plates. Stir the rocket through the pulses and serve with the kebabs and lemon wedges.

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