Barbecue lamb skewers with pistachio pesto and grilled fruit salad

Place lamb pieces in a large resealable plastic bag with the garlic, zest, chilli flakes, mint and balsamic and season with salt and pepper. Shake to coat lamb well and marinate in fridge for at least 4 hours or overnight.

For the pesto, pulse pistachios, zest and peeled garlic in a food processor until ground into large crumbs. Add lemon juice, coriander, basil, mint and parmesan and continue to pulse while trickling in olive oil until mixture reaches desired consistency. Season the pesto to taste with salt, place in a jar and store in the fridge. Bring pesto back to room temperature before serving.

Heat a barbecue grill or griddle pan over medium-high heat. Grill watermelon wedges, turning once, until gently charred (around 2-3 minutes on each side) and set aside. Grill peach halves, cut-side down, for 4-5 minutes and set aside.

Turn barbecue grill or griddle pan to high heat. Spike the marinated lamb pieces onto two large metal kebab skewers and grill for around 4-6 minutes on each side.

Cook until pink in the centre and evenly charred on the outside. Remove from grill and set aside to rest while you prepare the salad.

Arrange rocket, mint, basil, peaches and watermelon on a large serving platter. Sprinkle with pistachios, micro greens and feta. Drizzle with olive oil, balsamic vinegar and season with salt and pepper.

Place the rested lamb on the platter and spoon over a generous dollop of the pistachio pesto.