Lamb Skewers

Steps

1. Bring a medium pot of salted water to the boil. Preheat oven to 200°C. Line an oven tray with baking paper. Preheat BBQ grill or hot plate on medium (if using). Soak skewers in water for 10 minutes. Prepare your herbs. 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 large bowl. Set aside for 2-3 minutes to firm up.
3. Use a ¼ cup measure to divide mixture into 8 balls. Dampen hands and mould mixture onto each skewer, making a sausage shape about 10cm long.
4. Place skewers onto prepared tray and lightly brush with oil (or spray). When barley has 15 minutes cook time remaining, bake skewers (on middle-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.
5. While skewers cook, whisk together all mandarin dressing ingredients in a large bowl. Set aside.
6. Peel and segment mandarins and cut segments in half; grate beetroot and courgettes; thinly slice cabbage until you have 2 cups worth. Add to bowl with mandarin dressing. Toss in dressing, add parsley and season to taste. Allow to stand for 3-4 minutes.
7. Add cooked barley to bowl with salad and toss to combine. Season to taste.
8. TO SERVE divide beetroot and mandarin salad between plates and top with lamb skewers. Dollop over cashew tahini and sprinkle with parsley.