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Lamb skewers with mixed grains and baba ganoush
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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 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
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.
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.
Typical values per serving:
This recipe was first published in May 2015.