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lamb skewers with tahini beetroot salad

Food & Drink / Judesfood categories: Food & Drink Judesfood

lamb skewers with tahini beetroot salad
Author: 
Serves: 4
 
Ingredients
  • 500g lamb mince
  • 1 teaspoon dried mint
  • 2 cloves garlic, crushed
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • 1 small red onion, grated
  • sea salt and cracked pepper
  • extra virgin olive oil, for brushing
  • 1 medium fennel bulb (300g), trimmed and thinly sliced
  • ¼ cup fennel fronds
  • 1 bunch baby beetroot (300g), trimmed and thinly sliced
  • 1 bunch golden beetroot (300g), trimmed and thinly sliced
  • 2 cups of baby (micro) red red-veined sorrel leaves (optional)
  • ½ cup mint leaves
  • TAHINI DRESSING
  • ¼ cup (70g) tahinin*
  • ½ cup (60ml) apple cider vinegar
  • 2 tablespoons maple syrup
  • 2 tablespoons lemon juice
  • 2 tablespoons water
  • sea salt and cracked black pepper
Instructions
  1. To make the tahini dressing, place the tahini, vinegar, maple syrup, lemon juice, water, salt and pepper in a bowl.
  2. Whisk to combine and set aside.
  3. Place the lamb, dried mint, garlic, cumin, coriander, onion, salt and pepper in a large bowl and mix well to combine.
  4. Preheat a char-grill pan or barbecue over medium heat.
  5. Shape tablespoons of the lamb mixture around the ends of 15cm bamboo skewers. Brush with oil and cook, turning every 2-3 minutes, for 10 minutes or until cooked through.
  6. Place the fennel, fennel fronds, beetroot, baby sorrel, and mint leaves in a bowl and toss to combine. Top with the skewers and drizzle with the tahini dressing to serve.
Notes
*Tahini is a nutty paste made from sesame seeds, sold in jars at the supermarket.

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