Spicy lamb and feta skewers with Greek brown rice salad

In the time it took to cook the brown rice, I had this dish assembled, cooked and ready to throw together. The recipe suggests serving the rice cold with tomatoes, cucumber, olives, onion and fresh herbs stirred through. I decided that hot rice would be nicer, so I added exactly the same bits to it, but served it hot. The skewers are simply a mixture of lamb mince and feta cheese with a little harissaa paste added for a bit of tang. And the best bit is that I have enough left for tomorrows dinner.

This time I followed the recipe!

This is probably the first time I have followed a recipe exactly and I was very pleased with the result. The pastry is full of lumps of cheese giving it a rustic appearance, or in other words a bit scruffy looking. Underneath the tomato layer is a mixture of finely sliced onions that have been gently fried until they are sweet and sticky and fresh herbs. Bread crumbs are added, presumably to soak up any juice leaking out of the tomato layer

It looked just like the picture in the magazine before I baked it and tasted delicious afterwards. We ate it straight from the oven, sitting out in the garden in June sunshine. Later on we ate the remainder for tea. It was delicious cold too.