Lamb and beef kebabs with burnt aubergine
Charred aubergine flesh is mixed with lamb and beef mince to add delicious smokiness to these meaty kebabs, which are inspired by the food of Tel Aviv
Cucumber and tomato salad
- Preparation and cooking time
- Prep:
- + draining
- Easy
- Serves 2
Skip to ingredients
- 5 good quality, ripe tomatoescut into 2-3 mm dice
- 3 mini cucumbers(Turkish or Greek-style), cut into 2-3 mm dice
- ½ white onioncut into 2-3 mm dice
- 30g flat-leaf parsleychopped and stalks discarded
- 15g fresh mintchopped and stalks discarded
- 25ml extra-virgin olive oil
- 25ml lemon juice
- 100g tahini sauce(see recipe below) or use shop-bought
CLASSIC TAHINI SAUCE
- 240g tahini
- 2 tsp lemon juice
- ½ garlic clovecrushed
Nutrition: Per serving
- kcal358
- fat29.2g
- saturates4.1g
- carbs10.9g
- sugars9.8g
- fibre7.4g
- protein9g
- salt0.19g
Method
step 1
Drain the diced tomatoes in a sieve or colander, then combine with all the other salad ingredients in a mixing bowl with some sea salt and black pepper to taste.
step 2
To make your own tahini sauce, put the tahini in a mixing bowl and whisk in 200ml cold water, a third at a time. When it has a smooth, creamy consistency, add the lemon juice, garlic and ¼ tsp of fine sea salt. (The sauce can be stored in the fridge, but starts to lose depth of flavour after a day.) Pile the salad into a bowl and serve with the tahini sauce drizzled on top.
