If you cannot find pistachio dukkah spice mix, you can also use dukkah, za’atar or 1 tbsp each of ground cumin and coriander for this delish dish!
Ingredients
- 400 g lamb backstraps (eye of loin), cut into 2 cm pieces
- 45 g packet pistachio dukkah
- 2 tbsp extra virgin olive oil
- 2 tbsp lemon juice
- 250 g halloumi, cut into 2 cm pieces
- Fresh mint leaves, coriander sprigs and lemon cheeks, to serve
- For the roast vegetable & barley salad:
- 1 large head broccoli (400 g), cut into small florets
- 400 g pumpkin, cut into thin wedges
- 400 g can chickpeas, drained, rinsed
- 3 cloves garlic, crushed
- 1 tbsp ground cumin
- 60 ml extra virgin olive oil
- 200 g pearl barley
- 750 ml water
- 3⁄4 tsp pomegranate molasses
- 1 tbsp lemon juice
- 60 g mixed salad leaves
Instructions
1 Make roast vegetables and barley salad.
2 Meanwhile, combine lamb, dukkah, oil and lemon juice in a large bowl; season. Marinate for 15 minutes.
3 Pat halloumi dry with a paper towel. Thread lamb and halloumi alternately onto 8 skewers. Cook skewers on a heated oiled grill plate (or pan or barbecue) over high heat, turning, for 8 min or until lamb is browned all over and medium cooked, or until cooked as desired.
4 Transfer salad to a large platter and top with lamb and halloumi skewers; season. Scatter with mint and coriander leaves; serve with lemon cheeks.
Roast vegetable & barley salad:
1 Preheat the oven to 180°C/160°C fan. Place broccoli, pumpkin, chickpeas, 2 cloves of garlic, cumin and 2 tbsp of the oil in a large bowl; toss to coat. Transfer vegetable mixture to a baking- paper-lined oven tray; roast for 35 min or until browned and tender.
2 Meanwhile, place the barley, water and a pinch of salt in a medium saucepan; bring to the boil. Reduce heat to low; cook, covered, for about 30 min or until the barley is tender and water absorbed. Cool.
3 For the dressing, combine pomegranate molasses, lemon juice, remaining oil and garlic in a small jug; season to taste. Just before serving, combine barley, dressing and salad leaves in a bowl; top with roasted vegetables and chickpeas. Season to taste.
