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Export 12 ingredients for grocery delivery
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.
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