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Lamb and veg kebabs with warm potato and watercress salad

20 minutes

73 of 109

Lamb and veg kebabs with warm potato and watercress salad

By Phillippa Cheifitz

Serves 4

Difficulty Easy

Prep Time 20 minutes, plus soaking time

Cooking Time 20 minutes

Ingredients

500 g lamb sausage
250 g portabellini mushrooms
200 g baby tomatoes
1 medium onion, sliced
2 T olive oil
Rosemary sprigs
Sea salt and freshly ground black pepper, to taste

For the warm potato and watercress salad:

500 g small potatoes, halved
2 T red wine vinegar
4 T olive oil
1 clove garlic, crushed
1/2 t Dijon mustard
Sea salt and freshly ground black pepper, to taste
1 punnet watercress

Method

Soak bamboo or wood skewers in water for half an hour to prevent them from burning during grilling.

Slice the sausage into chunks. Mix the mushrooms, tomatoes and onion with the olive oil and a little seasoning. Thread the sausage, mushrooms, tomatoes, onion and rosemary sprigs onto the soaked skewers.

Grill for 4 minutes on each side until the sausage is browned, just cooked and still moist.

Serve with the potato and watercress salad.

To make the warm potato and watercress salad, cook the potatoes in boiling salted water until tender and drain.

Mix the remaining ingredients, except the watercress, together and toss with the drained potatoes. Lightly mix with the watercress and serve immediately.

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Lamb and veg kebabs with warm potato and watercress salad

Lamb and veg kebabs with warm potato and watercress salad

Ingredients

Method