Mixed grill made of lamb with fine vegetables

Taboulé: Cook the couscous according to the instructions on the package. Rinse in cold water and drain well. Cut the cucumber into half slices and the feta into cubes. Add them to the couscous together with the olive oil, tufts of dill, pepper, salt and - to your own taste - lemon juice.

Tzatziki: grate the cucumber with the gross side of the grater. Sprinkle it with salt and squeeze out as much water as possible. Mix with the yogurt, the chopped dill, the pressed garlic cloves and also some lemon juice to your own taste. Season.

Mint sauce: Mix the mint leaves, the parsley leaves, the oil, vinegar and the pressed garlic cloves finely with the mixer. Season with salt and pepper.

Do you also want to grill mini cauliflowers and/or mini romanesco? First cut them into trouble, cook them for 2 minutes in salted boiling water and scare them in cold water. Cut the courgettes into segments, peel the carrots and halve them. Lightly spread all vegetables with oil. Season them with salt and pepper.

Herb mix for the meat: mix all lit ingredients.

Mix the minced lamb with the coarsely chopped pistachio nuts, the bell pepper, the cumin, pepper and salt. Divide the preparation into 8. Make small burgers and insert 2 small wooden skewers in every burger. Spread the burgers and the merguez sausages with olive oil.

Cut the lamb's notes into cubes and thread them on small skewers. Season the lamb's notes, low ribs and the mignonettes with the spice mix.

Roast the meat and vegetables on a large grill, on the barbecue or under the grill. Serve them with the taboulé, the tzatziki and the mint sauce.