Minty carrot, pistachio & feta salad
A vegetarian side salad with cumin-roasted carrots, chickpeas, mint, nuts, spinach and salty cheese - great with Moroccan food
Merguez lamb kebabs
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 8
Skip to ingredients
- 2 tbsp cumin seed
- 2 tbsp coriander seed
- 2 tbsp fennel seed
- 1 tbsp paprika
- 2 tbsp harissaplus extra to serve
- 4 garlic clovesfinely minced
- ½ tsp ground cinnamon
- 800g lean minced lamb
- freshly chopped corianderand flatbreads, to serve
For the yogurt
- 3 carrotscoarsely grated
- 2 tsp cumin seedtoasted
- 200g pot Greek yogurt
- small handful chopped coriander
- small handful chopped mint
Nutrition: per kebab
- kcal250
- fat17g
- saturates8g
- carbs5g
- sugars4g
- fibre1g
- protein22g
- salt0.3g
Method
step 1
Soak 8 wooden skewers in water. Toast all the whole spices in a small pan. Tip into a mortar and grind with a pestle, then mix in with the paprika, harissa, garlic and cinnamon. Scrape into a bowl with the meat, season and squish together with your fingers. Mould the mix into 8 long kebabs, straight onto the skewers. Can be done up to a day ahead.
step 2
When the coals are ashen, barbecue for 10-15 mins, turning occasionally, until cooked through. The fat from the kebabs can cause flare-ups, so be careful. While the kebabs are cooking, mix all the ingredients for the yogurt. Scatter the kebabs and yogurt with coriander, and serve with extra harissa and warm flatbreads.
