Serves 4
Pre heat a grill or barbecue

2 Large Lamb leg steaks
12 wooden skewers (pre soaked in cold water)
A little olive oil

For the apricot glaze
120g Apricot jam
50ml water
1 teaspoon Worcestershire sauce
2 teaspoons light soy sauce
1 teaspoon of grated fresh ginger
1 teaspoon of tomato purée
1 clove garlic

For the salad
1 passion fruit
1 small bag of wild rocket
50g pomegranate seeds
1 red onion, finely sliced
1 teaspoon of honey
2 tablespoons olive oil

Cut each Lamb steak into 6 long slices and rub with a little olive oil and thread onto wooden skewers.

Place the apricot jam, water, worchestershire sauce, soy sauce, ginger, tomato puree and garlic in a small saucepan and bring to the boil, reduce the temperature and simmer for a few minutes until the glaze has thickened.

Barbecue or grill the lamb kebabs for 2 minutes on either side, then brush with the glaze and return to the grill for a minute on each side until the lamb is cooked and the glaze has caramelised.

Cut the passion fruit in half and remove the seeds with a spoon, place into a bowl and mix with the remaining salad ingredients, mix well and serve.