Waitrose

Lamb skewers with mixed grains and baba ganoush

LOVE life recipe: source of iron

Ingredients

1 aubergine
2 lamb steaks (about 200g), trimmed of excess fat and sinew
2 garlic cloves, crushed
1 lemon, zest and juice
2 tsp olive oil
2 tsp tahini
250g pack LOVE life quinoa, chickpeas, bulgar wheat and rice
½ x 25g pack flat leaf parsley, stalks finely chopped, leaves torn
½ x 20g pack dill, stalks and leaves roughly chopped
pomegranate seeds, to serve

Method

1. Preheat the oven to 200˚C, gas mark 6. Piercethe aubergine all over with a fork and bake for 35-40 minutes, until blackened. Put in a bowl, cover with cling film and leave for 10 minutes.


2. Meanwhile, dice each lamb steak into 5 equal pieces and mix in a bowl with 1 crushed garlic clove, ½ the lemon juice and 1 tsp oil. Leave to marinate for at least 20 minutes. Thread onto 2 skewers (pre-soaked in water if wooden). Cook on a hot griddle (or barbecue) for 8-10 minutes, turning often, until cooked through.


3. Halve the aubergine and scoop the flesh into a food processor (discard the skin). Add the tahini and remaining garlic and lemon juice. Blend until smooth; season. Cook the grains according to pack instructions; toss with the lemon zest, herbs and remaining 1 tsp oil. Serve the lamb with the grains and baba ganoush; scatter with the pomegranate seeds.

FYI:

LOVE life quinoa, chickpeas, bulgar wheat and rice
These handy, ready-cooked mixed grains are packed full of fibre.

 

This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.

 

  • Preparation time: 20 minutes, plus marinating and steaming
  • Cooking time: 40 minutes
  • Total time: 1 hour, plus marinating and steaming

Serves: 2

Nutritional Info

Typical values per serving:

Energy 1,935kJ
461kcals
Fat 20.6g
Saturated Fat 5.2g
Carbohydrate 38.3g
Sugars 3.6g
Protein 30.7g
Salt 0.2g
Fibre 7.5g

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4 stars

Average user rating Based on 2 ratings

This recipe was first published in Fri May 01 14:11:37 BST 2015.