Lamb skewers

Yields: 12

Prep Time: 20

Cook Time: 30

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• 1 aubergine, cut into bite-sized cubes
• 350g pack lamb leg, cut into bite-sized cubes
• 250g pack of halloumi, cut into bite-sized cubes

You will need

• 10-12 small wooden skewers, soaked in cold water for 30 mins to prevent them from burning

Method

1. Preheat oven to gas mark 6/200°C (180°C in a fan oven). Heat a drizzle of olive oil in a nonstick pan, add aubergine (in batches if needed) and cook for a few mins, turning as you cook, until softened and pale golden. Remove and put to one side.
2. Thread lamb, aubergine and halloumi alternately onto skewers.
3. Lightly oil a baking sheet with olive oil, sit skewers on it and roll them in oil to coat. Put in oven and cook for 15 mins, or until lamb is cooked through and halloumi is golden. Serve with a sprinkling of chopped fresh mint leaves, some crusty bread and lightly dressed winter salad leaves. To barbecue: lightly brush the skewers with with oil and place on barbecue for 15 minutes or until cooked. Remember to them over turn halfway.
   
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