LAMB KEBABS WITH COURGETTE AND BUTTER BEAN SALAD Serves 4
• 600g lamb steaks, cut into 2cm cubes • 1 red pepper, cut into 2cm cubes • 1 large red onion, peeled, cut into pieces • 2 Tbsp olive oil • 2 cloves garlic • ½ tsp cumin and paprika • 2 Tbsp chopped rosemary • 1 tspbrown sugar • Zest and juice of 2 limes • 2 courgettes, sliced • 200g flat green beans, blanched • 1 cup large butter beans • ¼ cup Italian parsley • 1 Tbsp balsamic vinegar • 2 Tbsp olive oil • Salt and pepper, to taste • To serve: 1 cup natural yoghurt, juice of lemon, 1 cup chopped mint
1. On bamboo skewers, thread lamb, pepper and red onion alternately.
2. In a small bowl mix oil, garlic, cumin, paprika, rosemary, sugar and lime. Massage into kebabs and set aside for 20-30 minutes to marinate.
4. Cook skewers for 4 or 5 minutes each side until cooked through and nicely browned. Set aside to rest.
5. Cook courgettes on hot plate for 4 or 5 minutes each side. Place courgettes in a bowl. Add green beans, butter beans, parsley, vinegar, olive oil, salt and pepper.
6. Combine yoghurt, lemon and mint in a small bowl.