The taste of summer!

Ingredients - serves 4

600g diced lamb + kebab sticks
1 tbsp chopped fresh mint leaves
2 cloves garlic, crushed
juice 1 lemon
3 tbsp olive oil
1 block halloumi cheese
1 red ramiro pepper
salt, pepper
mint, parsley & garlic butter

warm salad of boiled new potatoes with salad leaves; dressed with chopped chives and mint (1 tbsp of each) 2tsp lemon juice, 3 tbsp light olive oil

Method

Soak the kebab sticks in water for 10 minutes to prevent them from burning on the grill. Place oil, lemon juice, garlic, seasoning and chopped mint in a large bowl and mix briefly. Cut the halloumi cheese into large dice and add to the marinade with the diced lamb and refrigerate for a couple of hours or overnight.

Seed the red pepper and cut into generous pieces matching the halloumi dice for size. Now thread the lamb, followed by halloumi and then red pepper to the end of the stick. Barbecue or grill until the lamb is browned, without being overcooked, so that it remains juicy and tender. Remove to a warm place and top with knobs of mint, parsley & garlic butter to melt over.

Make a base dressing of lemon juice whisked together with light olive oil. Serve the 2 kebabs per person with the potato salad. Add the chopped fresh herbs to the base dressing immediately before serving so that they retain their brilliant colour.