Tabbouleh with Spiced Lamb Skewers | Tilda

Ingredients

• 1 pouch of Tilda Wholegrain Basmati Wild rice
• 60g of flat-leaf parsley, washed and patted dry
• 10g packet of fresh mint, leaves torn from the stalk
• 1 tsp of ground allspice
• A pinch of ground cloves
• 8 cherry tomatoes, cut in half or quarters if larger
• 2 tbsp of lemon juice
• 1 tbsp of olive oil and a little extra for brushing the meat
• 30g of pomegranate seeds300g of lamb leg steaks, cut into 8 x 1 inch cubes
• 3 spring onions, cut each into 31 tsp of ground cumin
• 1 tsp of garlic granules
• 1/4 tsp of chilli powder (optional)