Lamb Tikka Skewers with Raita and Tabbouleh.
Recipe by Barry Horne
Serves: 2
Ingredients:
4 lamb tikka skewers
For the raita:
250ml The Estate Dairy yoghurt
1/2 cucumber
10g mint
1 lemon
For the tabbouleh:
50g bulgar wheat
50g flat leaf parsley
50g mint
100g cherry tomatoes
25g sundried tomatoes
1 shallot
1 lemon
Extra virgin oil to dress

Method:
Start with the tabbouleh as this can be served at room temp. Rinse the bulgar wheat in a sieve and transfer to a heatproof bowl, boil a kettle and pour over 200ml, cover with cling film and leave to soak for 25-30 mins.
When the bulgar wheat has soaked up all the liquid, remove the cling film and add finely chopped parsley, mint and shallot, sun dried tomatoes and deseeded and diced cherry tomatoes.
Add all this to your bulgar wheat and stir together, add a good amount of salt & pepper, the juice of a lemon and a couple of glugs of extra virgin olive oil.
To make the raita, put the yoghurt in a bowl and finely chop the mint and add to the bowl. Using a box grater, on the course side, grate the cucumber and add to the bowl. Season well with salt & pepper and a good squeeze of lemon juice.
BBQ, or oven roast, your lamb leg skewers, they will take around 10-15 mins to cook because lamb is best served a little pink.

Serve in the middle of the table and tuck in!