4 lean Northern Ireland Farm Quality Assured lamb leg steaks, cut into thick strips
For the marinade
The juice of ½ lemon
2 teaspoons olive oil
1 tablespoon honey
1 teaspoon ground coriander
1 teaspoon ground cumin
A tiny pinch of chilli flakes
2 garlic cloves, crushed
250g pack halloumi cheese
1 teaspoon olive oil
100g red pepper humous
4 small soft wholemeal pitta breads
½ cucumber, cut into sticks
150g cherry tomatoes
60g black olives, pitted
60g radishes, trimmed
The leaves of a little gem lettuce
Method To make the marinade, simply combine the marinate ingredients in a bowl before adding the strips of lamb, mix well ensuring all of the meat is coated. Cover the bowl with cling film and refrigerate for at least 1 hour or overnight if you have time.
Heat a char-grill over a moderately high heat.
Thread the lamb strips onto skewers and grill for 2 - 3 minutes on both sides.
Cut the halloumi into 8 slices, brush with a little olive oil and grill quickly on both sides for 2 minutes until lightly browned.
Arrange the grilled lamb and halloumi onto a serving platter along with the humous, warm pitta breads, tomatoes, olives, radishes and lettuce leaves before serving.