Spiced lamb skewers with blackberry quinoa salad
Serves 4
Author: appetite kitchen
Ingredients
- 2 garlic cloves, finely chopped
- 1 tsp cumin seeds, crushed
- 1 tsp peppercorns, roughly crushed, plus a little extra
- 1 lemon, juice only
- 2 tsp runny honey
- 2 tbsp olive oil
- salt flakes
- 700g lean lamb leg steaks, cubed
- 125g fine asparagus
- Quinoa salad
- 750ml vegetable stock
- 200g mixed red and white quinoa with bulghar wheat
- 1 red onion, halved, thinly sliced
- 200g blackberries
- 100g sun blush tomatoes in oil, drained
- small handful flat leafed parsley, roughly chopped
- small handful fresh mint, roughly chopped
- salt and freshly ground black pepper
- 2 lemons, halved
Method
- Add garlic, crushed cumin and peppercorns to a shallow dish; add the lemon juice, honey, 1 tablespoon oil and a generous sprinkling of salt and fork together to mix.
- Add the cubed lamb and toss in the garlic mixture then thread on to 8 small metal skewers.
- Toss the asparagus with the remaining 1 tablespoon oil and a little extra salt and pepper.
- For the quinoa salad, bring the stock to the boil in a saucepan; add the quinoa mix and simmer for 12 mins or until the grains are just beginning to separate.
- Pour off any excess stock, leaving just enough in the pan to keep the quinoa moist.
- Tip into a bowl then add the remaining salad ingredients and toss together with a two spoons.
- Preheat a griddle pan or grill and cook the lamb skewers for 10-12 mins, turning several times until browned.
- Take out of the pan, add the asparagus and cook for 3-4 mins until just tender.
- Add the asparagus to the salad then serve with the lamb skewers.
- Squeeze over lemon juice to taste.
