PREPARE AN ASSORTMENT OF SIDES, EACH DESIGNED TO SHOW OFF BEAUTIFULLY GRILLED WHOLE SNAPPER. THEN ALL YOU NEED IS A STACK OF TORTILLAS AND COLD DRINKS
SPICED LAMB SKEWERS WITH CAULIFLOWER TABBOULEH
SERVES 4-6
This recipe blitzes cauliflower into rice-like grains to use in the tabbouleh in place of the usual bulgur.
500g lamb leg, diced
¼ cup (60ml) extra virgin olive oil
2 tsp each ground cumin and coriander
Juice of 1½ lemons, remaining half reserved
1 small head cauliflower, cut into florets, small leaves reserved
200g cherry tomatoes, halved
2 long green shallots, finely chopped
1 bunch flat-leaf parsley, stalks and leaves finely chopped
2 cups mint leaves, finely chopped
½ tsp ground cinnamon
⅓ cup (90g) tahini
Place the lamb, 1 tbs oil, cumin, coriander and juice of ½ lemon in a bowl. Season with salt flakes and freshly ground black pepper and stir to coat.
Thread lamb onto 4-6 metal skewers, place on a plate and pour excess marinade over the top. Set aside to marinate for 10 minutes.
Heat a barbecue or grill pan to high and cook the lamb, turning often, for 5-6 minutes for medium. Transfer to a plate, loosely cover with foil and set aside to rest. Grill the reserved lemon half cut-side down.
Meanwhile, place cauliflower in a food processor and pulse until rice-sized pieces form, scraping the sides of the bowl as required. Place in a bowl. Add the juice of ½ lemon, 1 tbs oil, tomato, shallot, parsley, mint, cinnamon and small cauliflower leaves. Season and stir to combine.
To make the tahini sauce, place tahini, remaining 1 tbs oil, ¼ cup (60ml) water and juice of ½ lemon in a bowl, season, then whisk together until combined.
Place the lamb skewers on a large platter with the cauliflower tabblouleh and grilled lemon and serve with the tahini sauce.
ESQUITES (FLAME-GRILLED CORN OFF THE COB)
SERVES 4 AS A SIDE
5 corn cobs250g unsalted butter, chopped1 red onion, finely3 garlic cloves, peeled2 tsp ground chipotle chilli (from select grocers)Juice of 2 limesFeta and coriander leaves, to serve
