Lamb & haloumi skewers with roast vegetable & barley salad

Ingredients

• 400 g lamb backstraps (eye of loin), cut into 2 cm pieces
• 45 g packet pistachio dukkah
• 2 tbsp extra virgin olive oil
• 2 tbsp lemon juice
• 250 g halloumi, cut into 2 cm pieces
• Fresh mint leaves, coriander sprigs and lemon cheeks, to serve
• For the roast vegetable & barley salad:
• 1 large head broccoli (400 g), cut into small florets
• 400 g pumpkin, cut into thin wedges
• 400 g can chickpeas, drained, rinsed
• 3 cloves garlic, crushed
• 1 tbsp ground cumin
• 60 ml extra virgin olive oil
• 200 g pearl barley
• 750 ml water
• 3⁄4 tsp pomegranate molasses
• 1 tbsp lemon juice
• 60 g mixed salad leaves