Spiced Lamb with Warm Tomato Salad                                    Serves 4

1 tsp ground cumin

2 tsp ground coriander

1 tsp ground cinnamon

pinch saffron threads

¼ cup pomegranate molasses (sold in delicatessans and spice stores)

12 x 60g lamb cutlets, trimmed of visible fat

1 tblsp olive oil

90g flaked almonds, toasted

1 red onion, finely chopped

1 eggplant, finely chopped

2 large tomatoes, finely chopped

80g baby spinach leaves

2 tblsp Moroccan seasoning paste, or 2-3 tsp of Morroccan seasoning powder

2 tblsp flat leaf parsley

Lemon wedges, to serve

1. Combine spices and pomegranate molasses in a shallow bowl.  Add lamb and mix well to coat.
2. Meanwhile, heat a non-stick pan with a spray of oil.  Add onion and eggplant.  Cook for 5 mins, stirring occasionally until softened.  Add tomato, spinach and seasoning.  Cook for a further minute.
3. Remove from heat.
4. Heat a BBQ plate over high heat.  Brush lamb with oil, cook for 2 mins per side (for medium).  Transfer to a plate and cover.  Rest for 5 mins.
5. Add almonds and parsley and toss to combine.  Serve tomato mixture topped with 3 lamb cutlets per serve.  Top with lemon wedges.

 

Chicken Yakitori Skewers                                                            Serves 4

40mL (2 tblsp) salt reduced soy sauce

40mL (2 tblsp) mirin (rice wine)

1 tblsp caster sugar

½ tblsp rice wine vinegar

2 tsp grated fresh ginger

600-800g chicken thigh fillets

2 medium red capsicums

4 shallots, white section only, cut in to 4cm lengths

8 large or 16 small button mushrooms

2 lebanese (slender) eggplants, cut in to 2 cm rounds