Skewers of Ground Lamb with Fennel and Beet Salad


500 g ground lamb
1 teaspoon dried mint
2 cloves garlic, crushed
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 small red onion, grated
sea salt and cracked black pepper
extra virgin olive oil, for brushing
1 medium fennel bulb (300 g), trimmed and thinly sliced
1/2 cup fennel fronds
1 bunch baby beetroot (300 g), trimmed and thinly sliced
1 bunch golden beetroot (300 g), trimmed and thinly sliced
2 cups baby (micro) red-veiled sorrel leaves (optional)
1/2 cup mint leaves

Tahini Dressing

1/4 cup tahini
1/4 cup apple cider vinegar
2 tablespoons maple syrup
2 tablespoons lemon juice
2 tablespoons water
sea salt and cracked black pepper


  1. To make the tahini dressing, place all ingredients in a bowl. Whisk to combine and set aside.
  2. Preheat a char-grill pan or barbecue over medium heat.
  3. Place the lamb, dried mint, garlic, cumin, coriander, onion, salt and pepper in a large bowl and mix well to combine.
  4. Shape tablespoons of the lamb mixture around the ends of 15-cm bamboo skewers.
  5. Brush with oil and cook the skewers, turning every 2-3 minutes, for 10 minutes or until cooked through.
  6. Place the fennel, fennel fronds, beetroot, baby sorrel, and mint leaves in a bowl and toss to combine. Top with the skewers and drizzle with the tahini dressing to serve.

Makes 4 servings.

Source: Donna Hay