Lamb & Lemon Leaf Or Capsicum & Haloumi Skewers With Eggplant & Artichoke Salad - Cuisine Magazine -

Name: Lamb & Lemon Leaf Or Capsicum & Haloumi Skewers With Eggplant & Artichoke Salad - Cuisine Magazine -
Ingredients: 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

www.cuisine.co.nz

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

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Ingredients

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