Lamb Skewers

Steps

1. paper. Bring a small pot of salted water to the boil. Soak skewers in water for at least 10 minutes. Preheat BBQ grill or hot plate to medium (if using). Cook barley in pot of boiling water for 28-30 minutes, until barley is tender with a bite. Drain, rinse under cold water and allow to drain well.
2. While barley cooks, combine all lamb skewer ingredients (except oil and skewers) together in a medium bowl. Set aside for 2-3 minutes to firm up.
3. Divide mixture in half and shape into 2 balls. Dampen hands and roll into sausage shapes, about 10cm long. Thread one sausage onto each skewer.
4. Place skewers onto prepared tray and spray with oil. When barley has 10 minutes cook remaining bake skewers (on upper oven rack) for about 7 minutes, until just cooked through. Switch oven to high grill and grill skewers for a further 2-3 minutes, until lightly brown on top. Set aside, covered, to rest. Alternatively, cook on BBQ grill for 10 minutes, turning, until cooked through.
5. While skewers cook, prepare salad. Peel and segment mandarin then cut segment in half; grate beetroot and courgette; roughly chop silverbeet; finely chop both measures of parsley (reserve the measure for serving). Add all to a medium bowl with raspberry vinaigrette. Toss to combine and season. Allow to stand for 3-4 minutes.
6. Add cooked barley to bowl with salad, toss to combine and season.
7. TO SERVE place beetroot and mandarin salad onto a plate and top with skewers. Dollop over cashew tahini and sprinkle with remaining parsley.