Lamb kebabs with summer pea salad recipe | Sainsbury`s Magazine

Ingredients

• 600g lamb leg steaks
• 2 tbsp olive oil
• 1 tbsp clear honey
• 1 garlic clove, crushed
• 1 tbsp picked thyme leaves
• zest of 1 lemon and juice of ½ lemon
• 75ml cider vinegar
• 1 tbsp light brown sugar
• 1 tsp flaky sea salt
• 2 red onions, finely sliced
• 2 x 160g packs shelled peas
• 200g sugar snaps
• 1 x 50g bag pea shoots
• 1 tbsp extra-virgin olive oil
• juice of 1 lemon
• handful fresh mint leaves
• 30g toasted pine nuts