Lamb souvlaki

Ingredients

• 150g/5½oz celeriac, peeled and cut into very fine matchsticks
• 4 tbsp full-fat Greek-style plain yoghurt
• ½ garlic clove, finely chopped
• ½ tsp ground cumin
• 1 tbsp fresh lemon juice
• salt and freshly ground black pepper
• 50g/1¾oz curly kale, tough stalks removed, thickly shredded
• 1 tbsp extra virgin olive oil
• ½ tsp dried flaked chillies
• pinch flaked sea salt
• 150g/5½oz self-raising flour, plus extra for rolling
• pinch fine sea salt
• 150g/5½oz full-fat Greek-style plain yoghurt
• 200g/7oz boneless lamb steaks or lamb loin fillet, sliced diagonally into 15mm/⅝in thick strips. (Alternatively use 1 rack of lamb with the meat taken off the bones)
• 1 tbsp extra virgin olive oil, plus extra to serve
• 1 tsp ground cumin
• ½ tsp flaked sea salt
• handful fresh mint leaves, to garnish

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