Ingredients Jump to Instructions ↓

  1. 1 teaspoon fennel seeds

  2. 2 teaspoons coriander seeds

  3. 1 teaspoon cumin seeds

  4. 1 teaspoon dried chilli flakes

  5. 1 clove garlic, crushed finely grated zest of orange finely grated zest of a ruby grapefruit sea salt and freshly ground black pepper Skewers

  6. 180g of lamb, chicken, rump steak, fish, tofu or vegetables, cut into cubes, for each person

  7. 2 tablespoons olive oil Salad

  8. 1 bulb fennel, very thinly sliced on a mandolin cup flat-leaf parsley leaves

  9. 300g broad beans, blanched and peeled

  10. 1 orange, segmented red onion, thinly sliced Dressing

  11. 1 teaspoon grainy mustard teaspoon sugar

  12. 2 tablespoons orange juice

  13. 2 teaspoons red wine vinegar

  14. 2 tablespoons olive oil

Instructions Jump to Ingredients ↑

  1. Combine seeds in a small non-stick frying pan over a medium heat. Toast seeds until they are fragrant about 5 minutes. Cool slightly before combining with the remaining ingredients in a mortar and pestle and crush finely. For each person, toss 180g of protein with 1 teaspoon of the spice mix and 2 teaspoons of olive oil in a bowl. Thread onto wooden skewers that have been soaking in water for 30 minutes. Preheat chargrill pan to very hot. Place skewers on and grill on all 4 sides until cooked as desired. Meanwhile, make salad by combining salad ingredients in a medium bowl. Toss with combined dressing ingredients and serve with grilled skewers.


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