Ultimate autumn food bowls

Grilled lamb tikka with caramelised nectarines and pine nut and pistachio raita

Ingredients

Lamb tikka (serves 4)

1tbsp Tandoori Spice Mix or store-bought paste

3tbsp natural Greek yoghurt

2tsp sesame oil

2 x 250g lamb backstraps or fillets

Extra virgin olive oil, for grilling

Twice Cooked Crunchy Garlic Quinoa to serve

Pine nut and pistachio raita

2tbsp pine nuts

2tbsp pistachios

250g natural Greek yoghurt

2tsp lemon juice

2tbsp mint, roughly chopped

Caramelised nectarines

2 ripe, firm yellow (or white) nectarines (or peaches), halved

1tbsp balsamic vinegar

Method

Combine Tandoor Spice Mix, yoghurt and sesame oil in a large bowl. (If using store-bought paste, omit sesame oil). Add lamb and toss to coat. Marinate for at least 30 minutes (preferably overnight).

Dry roast pine nuts and pistachios in a frying pan over low heat. Stir constantly (as pine nuts can burn quickly) and remove from heat as soon as the pine nuts are lightly golden. Roughly chop and place in a bowl with Greek yogurt, lemon juice and mint. Set aside until ready to serve.

In a bowl, toss together the nectarines and balsamic vinegar.

Preheat the barbecue, grill or a grill pan to a high temperature. Place the lamb on the barbecue or grill and cook about 5 minutes per side (cooking time will vary depending on the thickness of your lamb). Once grilled on both sides, remove, cover with foil and allow to rest for 5 minutes.

Grill nectarines, cut side down first until they begin to caramelise and grill marks begin to appear. Flip and lightly grill the other side, about 30 seconds.

To serve, divid Twice Cooked Crunchy Garlic Quinoa between bowls. Slice lamb and place on top with raita and caramelized nectarines.

Whole Food, Bowl Food (£16.99) by Anna Lisle is published by New Holland Publishers and available from all good bookshops.