Step 1

Place the lamb in a bowl and toss with sumac and cumin. Season. Thread lamb onto skewers and set aside at room temperature while you make the salad.

Step 2

Whisk vinegar, oil and garlic in a bowl. Season. Place beetroot, carrot and spinach in 3 separate bowls and divide the dressing among the bowls. Set aside for 5 minutes to soften slightly.

Step 3

Heat a chargrill pan or frypan over high heat. Add skewers and cook, turning, for 8 minutes or until cooked to your liking. Brush with pomegranate molasses.

Step 4

Season yoghurt with salt and dollop onto serving plates. Sprinkle with chopped mint and add dressed vegetables. Serve with skewers and micro mint, if using.