Name: Lebanese skewers with charred cauliflower and lentil salad
Prep time: 14 min
Cook time: 6 min
Total time: 20 min
Yield: 1
Cuisine: holiday
Ingredients: 1/4 tsp ground allspice; 0.63 gm ground cinnamon; 56.88 gm extra virgin olive oil, plus extra to serve; 165.00 ml chopped fresh flat-leaf parsley; 650g lamb leg steaks, trimmed, cut into 3cm pieces; 800g cauliflower, cut into small florets; 1 tsp sumac; 400g can lentils, drained, rinsed; 42.00 gm lemon juice; 82.50 ml plain Greek-style yoghurt; 100g tub hummus dip; 62.50 ml frozen pomegranate seeds, thawed (see note); 4 Lebanese bread, to serve; Lemon wedges, to serve

Lebanese skewers with charred cauliflower and lentil salad

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Prep Time:
14 minutes

Cook Time:
6 minutes

Total Time:
20 minutes

Savoury Middle Eastern lamb skewers with creamy hummus and flavorful cauliflower salad.

Ingredients:

1/4 tsp ground allspice
56.88 gm extra virgin olive oil, plus extra to serve
165.00 ml chopped fresh flat-leaf parsley
650g lamb leg steaks, trimmed, cut into 3cm pieces
800g cauliflower, cut into small florets
1 tsp sumac
400g can lentils, drained, rinsed
42.00 gm lemon juice
82.50 ml plain Greek-style yoghurt
100g tub hummus dip
62.50 ml frozen pomegranate seeds, thawed (see note)
4 Lebanese bread, to serve
Lemon wedges, to serve

Instructions:

Mix together the allspice, cinnamon, 1 tablespoon of oil, 1 tablespoon of parsley, and lamb in a bowl. Skewer the lamb onto 8 skewers. Toss cauliflower with sumac and the remaining oil in a separate bowl.
Preheat a greased barbecue grill and hotplate over medium-high heat. Grill skewers for 3 minutes on each side for medium doneness or until cooked to your preference. Plate and enjoy!
While the cauliflower is cooking on the hotplate until tender and starting to char, transfer it to a bowl. Combine with lentils, lemon juice, remaining parsley, salt, and pepper. Toss everything together.
In a small bowl, mix yoghurt and hummus, season with salt and pepper. Spread hummus mixture on serving plates, top with skewers and cauliflower mix. Sprinkle with pomegranate seeds, drizzle with extra oil. Serve with Lebanese bread and lemon wedges.

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