Lamb Skewers with Cauliflower Lentil Salad

Ingredients

• 120 g Puy lentils
• 600 g lamb loin
• 4 tsp olive oil
• 1 tsp ground coriander
• 1 tsp ground cumin
• 2 pinch Chili flakes
• 10 g parsley (0.5 bunch)
• 10 g Mint (0.5 bunch)
• 1 clove garlic
• 500 g Cauliflower (0.5 head)
• 4 tbsp Lemon juice
• 0.5 pomegranate
• 350 g Greek yogurt
• 30 g tahini (2 tbsp sesame paste)
• 1 Lime (juice)
• Salt
• 1 tsp Honey
• Pepper
• 8 wooden skewers

Instructions

1. 1.

   Cook lentils in double the amount of boiling water for 35–40 minutes over medium heat until tender. Meanwhile, rinse lamb meat, pat dry, cube, and mix with 3 tsp oil and spices.

2. 2.

   Wash parsley and mint, dry, coarsely chop leaves, set aside half. Peel and mince garlic. Combine chopped herbs and garlic with the meat mixture and let marinate for 30 minutes.

3. 3.

   During this time, clean cauliflower, wash, cut into florets, and boil in salted water with 1 tbsp lemon juice for about 6 minutes. Then shock in cold water and drain. Separate pomegranate seeds from the fruit.

4. 4.

   Whisk yogurt with tahini and lime juice, season with salt, honey, and pepper. Mix lentils with cauliflower, reserved herbs, pomegranate seeds, remaining lemon juice, and leftover oil.

5. 5.

   Thread lamb cubes onto skewers. Heat a grill pan. Cook lamb skewers for 4 minutes on each side over medium heat. Season with salt and pepper. Serve the sesame yogurt sauce on a plate and arrange the skewers and cauliflower lentil salad atop it.