Riki puts an eastern flair on some succulent lamb kebabs, showing us how to make the perfect green tahini to go along with it.

RECIPE

Lamb Kebabs with Crisp chickpeas and Tahini



Ingredients

Garnish mix

● Small pack flat-leaf parsley, chopped.
● Small pack mint, chopped.
● Small pack coriander, chopped.
● 1 red onion, very finely chopped.
● 50g pine nuts, toasted.
● ½ cup olive oil
● Pomegranate molasses, for drizzling



For the tahini dressing

● 1 cup Greek yogurt
● 1 cup tahini · juice ½ lemon
● Water



Method

Tahini Mix

1. In a small bowl, beat the butter and spices with a wooden spoon, then set aside.
2. Heat oven to 220C/200C fan/. Trim the outer leaves of the cauliflower and remove the very bottom of the root, being careful to keep some of the root attached so the whole cauliflower remains intact.
3. Bring a large pan (big enough to fit the whole cauliflower) filled with salted water to a rolling boil.
4. Cook for 3-4 mins to partially tenderise, then carefully remove with two slotted spoons.
5. Put the cauliflower and chickpeas on a baking tray.
6. Rub the cauliflower with the butter, dot a little over the chickpeas and season everything.
7. Roast in the oven for 35 mins until the chickpeas are crispy, the cauliflower is deep golden-brown, and a cutlery knife can be inserted into the middle easily.
8. Remove the cauliflower and chickpeas from the oven, transfer the cauliflower to a plate,
9. then mix the remaining ingredients, except the pomegranate molasses, with the warm chickpeas on the tray.



Dressing

1. To make the dressing, in a large bowl, whisk all ingredients until the mixture is creamy, then season to taste.



Assembly

1. Spread tahini mix on a large platter.
2. Place cauliflower in centre.
3. Dress with herb and crisp chickpea.
4. Drizzle with pomegranate molasses.

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