BBQ days are long gone, but midweek kebabs brought the taste of summer back for me this week.
I used a recipe from Rachel de Thample’s book Five. It’s a nice book with some good ideas for getting more fruit and veg into your diet.
To start, mix cubes of lamb and aubergine with a simple sauce: garlic, ginger, yogurt, some garam masala and some chilli. Next skewer the aubergine and lamb and grill on a high heat for about 10 minutes, and then turn over and do the other side.
Rachel de Thample’s recipe suggests serving the lamb and aubergine skewers with a chickpea curry (which looks delicious). However, I had a chickpea curry just the other day, so decided instead to make a cauliflower salad, and have some pitta and yogurt on the side.
For the cauliflower salad, I used this recipe from Calgary Avansino, and added some pomegranate seeds too. Blitzing the cauliflower in the blender takes a little time (my blender required me to do this in batches). But that aside, it’s just a case of a quick chop, and mixing it all together, which can be done while the kebabs are grilling. All in, less than 30 minutes and there’s enough left for lunch too!