Lamb Skewers with Bulgur Salad

Ingredients

• 3 tbsp tomato paste
• 5 tbsp Rapeseed Oil
• 2 tbsp balsamic vinegar
• 3 tbsp Soy sauce
• Pepper
• 400 g lean lamb meat (e.g., leg)
• 150 g bulgur
• Salt
• 200 ml pomegranate juice
• 500 g Hokkaido pumpkin (0.5 kg)
• 4 sprigs Rosemary
• 1 Spring onion
• 250 g young spinach

Instructions

1. 1.

   Mix tomato paste in a bowl with 3 tbsp oil, balsamic vinegar, soy sauce, pepper and 5 tbsp water.

2. 2.

   Rinse the lamb, pat dry and cut into 2 cm cubes. Place in a shallow dish and drizzle with half of the oil-vinegar mixture.

3. 3.

   In another bowl, rinse bulgur and pour 150 ml boiling water over it to soak. Add salt, pour in 150 ml pomegranate juice and let swell.

4. 4.

   Meanwhile line a baking sheet with parchment paper. Wash the pumpkin, cut into wedges, deseed and spread on the sheet.

5. 5.

   Brush the pumpkin with the remaining oil-vinegar mixture and bake in a preheated oven at 200 °C (180 °C fan or gas level 3) for about 7 minutes per side. Remove and cool. In the meantime wash rosemary sprigs, shake dry and cut into four pieces each with kitchen scissors.

6. 6.

   Thread rosemary alternately with pumpkin and lamb onto six skewers, halving pumpkin wedges if needed. Cook under a hot oven grill for about 15 minutes, turning once.

7. 7.

   Meanwhile trim and rinse the spring onion, slicing it into thin rings.

8. 8.

   Wash spinach, discard stems and leaves that are wilted.

9. 9.

   Whisk remaining pomegranate juice with oil, salt and pepper. Mix in spinach and spring onion, then combine with bulgur. Serve with two skewers per adult or one skewer per child.