Spiced Lamb Sausages with Haloumi & Chorizo Salad and a Simple Herb Salad
Both the lamb and haloumi recipes are from Pete Evans' cookbook, Grill http://www.peterevanschef.com.au. This is one of the best BBQ cookbooks I've come across and it includes a range of cocktail recipes that make this book a unique addition to the cookbook library. The cocktail is truly undervalued as a great partner to any Aussie barbie!
The original Spiced Lamb recipe from the Grill cookbook has these as skewers, however I've made them as small skinless sausages in this instance. Either way works. I just avoided using skewers for this recipe so it's a little more 'child friendly'. My youngest daughter, Emma, in particular can get very animated at the dinner table and skewers mixed with wild flourishing hand movements don't mix. The original lamb recipe includes hot paprika which I've not included, again aiming to make the meal more child friendly. I've also slightly changed the haloumi/chorizo salad recipe, again to better suit the palate of the kids.
The herb salad is my creation, however it's really just a simplified variation on a middle eastern style fatoush (bread) salad. I love a simple herb salad when eating barbecued red meats. The lamb sausages and the two salads along with some fresh Lebanese bread make for a perfect BBQ meal for 4 to 6 people.
Spiced Lamb Sausages
1kg lamb mince
2 garlic cloves
2 tomatoes, seeded and finely diced
2 teaspoons pomegranate molasses, plus extra to serve
Pomegranate seeds to serve (optional)
Mint leaves to serve
1/2 teaspoon ground cumin
1/2 teaspoon dried mint
1/2 teaspoon dried oregano
1/2 teaspoon sweet paprika
1/2 teaspoon cracked black pepper
1/2 teaspoon hot paprika (optional)
Pomegranate Yoghurt (dipping sauce)
250gms plain yoghurt (I like Greek Style)
4 tablespoons pomegranate molasses
1 handful chopped mint
2 teaspoons sumac
1. Combine all ingredients (except the seeds, fresh mint and of course the yoghurt sauce!) and mix very well by hand in bowl until completely combined.
2. Roll small handfuls of mince into sausages using your hands and place on glad wrap lined plate. Cover with wrap and place in the fridge for at least 30 minutes to set.
3. For the yoghurt sauce simply mix all the ingredients.
4. BBQ the sausage for 3 minutes each side over medium/high heat or until cooked through.
Serve on a plate resting on the mint leaves with the pomegranate seeds tossed on top.
Haloumi & Chorizo Salad
4 red capsicums
3 to 4 chorizo sausages cut into 5mm thick slices (depending on how many people at the table!)
4 to 6 tablespoons extra virgin olive oil
1-2 tablespoons red wine vinegar
1 small handful of flat leaf parsley leaves
1 400g tin of chickpeas drained and rinsed
250g block of haloumi cheese cut into 5mm thick slices
Juice of 1 lemon
1. De-seed the capsicums and cut in half. Place skin side up on a foil covered tray and place under a grill on high for 7-10 minutes until burnt. Place the capsicums into a plastic bag to sweat for 5-10 minutes and then peel away burnt skin. Slice in to strips and place into mixing bowl.
2. BBQ the chorizo pieces until slightly blackened on both sides then quickly BBQ the cheese slices briefly on each side before they melt and get stringy.
3. Add all ingredients to the mixing bowl. Mix well with your hands and transfer to a salad bowl.
1 bunch of flat leaf parsley leaves
1 bunch coriander leaves
1 small handful mint leaves
3 tablespoons extra virgin olive oil
juice of half a lemon
1 teaspoon red wine vinegar
salt and pepper to taste
pinch of sumac
1. Wash your herbs, dry and place in a salad bowl making sure they are well mixed.
2. Mix the oil, lemon juice and vinegar and pour over the leaves.
3. Top with salt, pepper and a pinch of sumac.