Fire up the GRILL

Barbecue swaps for lighter, nourishing, al fresco dinners

- 

Lamb koftas

Opt for lean lamb mince for these simple skewers. Beef or chicken mince works well, too.

SERVES 4 PREP 20 MINS COOK 10 MINS

• 500g minced lamb

• 1tsp each ground cumin and ground coriander

• 1tsp dried mint

• 1 garlic clove, crushed

• Za'atar, to serve

For the sauce:

• Handful mint

• 2tbsp pomegranate molasses

• Juice 1 lemon

You will need:

• 8 metal skewers

1 Heat/light the barbecue. Mix the lamb with the spices, mint and garlic, and season. Divide into 8 equal balls then shape into 8 long patties, threaded onto skewers.

2 Grill over high/direct heat (or under a hot grill) for 5 mins on each side, until cooked through. Sprinkle over the za'atar.

3 Blend the sauce ingredients with 2tbsp water and serve with the koftas.

Per serving: 272 cals, 17g fat, 8g sat fat, 13g carbs

Spicy summer roast chicken

This Middle Eastern-inspired dish uses flavour-packed harissa paste to pep things up.

SERVES 4 PREP 20 MINS COOK 1 HR

• 1.4kg free-range chicken, spatchcocked (see tip)

• Juice 1 lemon

• 1tbsp harissa paste

• 2tbsp olive oil

• 250g natural yogurt

• 2tbsp tahini

• 3tbsp coriander, chopped