Lamb & Lemon Leaf Or Capsicum & Haloumi Skewers With Eggplant & Artichoke Salad - Cuisine Magazine - From New Zealand to the World
Most cuts of lamb are suitable here as it is cut into very small pieces and cooked quickly: fillet and backstrap are super- tender and lean but pricier; I like
Ingredients
- MARINADE
- 2 tablespoons capers, very finely chopped
- 6 (about 40g) sweet piquante peppers, very finely chopped (optional; I used Peppadew)
- 1 clove garlic, crushed
- juice of 1 lemon
- 2 tablespoons olive oil
- CAPSICUM & HALOUMI SKEWERS
- 8 (about 200g) little sweetie/vine sweet peppers
- 100g haloumi
- LAMB & LEMON LEAF SKEWERS
- 400-500g lamb, fillet, shoulder or leg
- 16 small lemon leaves
- EGGPLANT & ARTICHOKE SALAD
- 1 large eggplant
- 340g jar plain or marinated artichokes, drained and chopped
- ½ cup pitted olives, roughly chopped
- ½ cup flat-leafed parsley, chopped
- 2 tablespoons extra virgin olive oil
- 2 tablespoons pinenuts, toasted
- 1 handful torn basil or Greek basil
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