Spiced sumac Welsh Lamb kebabs with cauliflower couscous – Eat Welsh Lamb and Welsh Beef

Ingredients

• 800g boneless PGI Welsh Lamb neck, cut into chunks
• 3 tbsp sumac powder
• 2 tbsp oil
• 1 lemon, rind
• ½ lemon, juice
• Seasoning
• 1 head of cauliflower (thick stalks removed), pulse in processor or grate on coarse grater
• Dash of oil
• 1 or 2 pomegranates seeds
• Handful of mint leaves, chopped
• 8 dried apricots, diced
• 6 dates, stoned and chopped
• Small bunch of spring onions, sliced
• 1 lime, rind and juice
• Pomegranate molasses to finish