Ingredients
Serves: 4-6
Prep time: 1 hour
Cook time: 40 minutes

800g Jersey Royal potatoes
1 tbsp olive oil
2 tbsp Za’atar
½ tsp lemon zest

For the lamb skewers;
400g diced lamb
100g natural yogurt
1tsp ground coriander
½ tsp each paprika, cinnamon and ground cumin
1 lemon cut in thin wedges

For the aubergine rounds;

1 large aubergine, sliced in 1cm rounds
Table salt
2 tbsp olive oil
40g feta
25g pomegranate seeds
Few torn mint leaves to garnish

For the yogurt dip;

100g natural yogurt
50g tahini
1 tsp finely grated lemon zest
A little olive oil to finish

For the parsley tabbouleh;

50g flat leaf parsley, chopped
Large handful mint leaves, torn
1 tbsp snipped chives
2-3 tomatoes, deseeded and diced
1 tbsp diced red onion
2 tbsp olive oil

To serve;

Toasted pitta or flat bread (optional)

Method

1. For the lamb skewers, combine the yogurt with the spices and marinate the lamb for at least 20 minutes or cover and refrigerate for as long as overnight.  Season with salt and then thread onto pre-soaked wooden skewers (or use metal ones) with a lemon wedge each and grill for around 7-10 minutes until cooked to your liking (they are tasty still slightly pink).
2. Whilst the lamb is marinating preheat the oven to 180C fan/200ºC. Prick the Jersey Royal potatoes all over, place in a baking tin, drizzle over the oil, scatter with the Za’atar, lemon zest and some salt and roast for around 40 minutes until tender.
3. For the aubergines, place the slices in a colander over the sink, sprinkle with a tbsp of salt and leave for 10 minutes (this helps reduce the amount of oil they absorb). Rinse thoroughly and pat dry with kitchen paper. Brush each slice with olive oil on both sides and place in a single layer on a baking tray. Roast for around 30 minutes (same temp as the potatoes) turning occasionally, until golden and cooked through.
4. For the dip, combine all the ingredients, season with some salt and pepper and set aside until ready to serve (drizzle with a little oil before serving). Do the same for the tabbouleh.
5. Once the aubergines are cooked, place on a serving platter, crumble over the feta and scatter the pomegranate seeds and a few torn mint leaves.
6. Serve everything in bowls and platters so that people can help themselves.