Grilled Lamb Kebabs With Quinoa Cashew Tomato Salad

Ingredients

• 2 tsp chopped garlic
• 4 tbsp olive oil
• salt and freshly milled black pepper
• 600g shoulder of lamb, 3-4cm pieces, nice and chunky
• For the Salad
• 20 baby plum tomatoes cut in half
• 200g salted cashew nuts, whole
• 500g roughly, cooked quinoa. I like to use a mix of white and red for this salad, some ready cooked sachets of cooked quinoa work quite well, just pop in the microwave for 2 minutes.
• 4-5 tbsp extra virgin olive oil
• 2-3 tbsp Sherry vinegar
• 4 tbsp finely chopped parsley
• 4 tbsp finely chopped basil
• salt & freshly ground black pepper
• 100g roughly, finely grated fresh Parmesan cheese