Michele’s barbecued goat rump salad

‘There is something about the neighbourhood “bring a plate” barbecue that brings together not only people and their stories, but also the cultural touchstones of traditional cuisines and family favourites. Where once it was pallid potatoes in mayonnaise and a strange rice salad that showed no allegiance to any country, we now find ourselves surrounded by spiced vegetables, tangy noodles, marinated meat, fried breads and a United Nations gathering of dips and nibbles. As a child growing up in a home of lamb chops and boiled vegetables, I still fondly recall the first time I went to a Greek neighbour’s celebration that featured a spit-roasted lamb. It was noisy, a grapevine grew over the back door and I was handed a plate of parsley, oregano and succulent peppery meat drenched in lemon juice. That was it, I was on my first culinary adventure. The following recipe is a modern ode to that afternoon with spices, tangy citrus and zingy flavours.’

Michele Cranston, writer and chef

Feeds: 4 | Preparation time: 15 minutes, plus marinating | Cooking time: 1 hour

600 g (1 lb 5 oz) whole goat rump

2 tablespoons olive oil, plus extra for drizzling

1 tablespoon ras el hanout

½ Kent pumpkin (about 750 g/1 lb 10 oz), peeled and cut into wedges

1 red onion, cut into small wedges

100 g (3½ oz/½ cup) farro or spelt

2 celery stalks, thinly sliced

2 handfuls flat-leaf parsley leaves

2 handfuls coriander (cilantro) leaves

80 g (2¾ oz) ½ cup) pomegranate seeds (optional)

Dressing

3 tablespoons extra-virgin olive oil

1 tablespoon lemon juice

1 tablespoon finely chopped Indian lime pickle (from select supermarkets)

1 teaspoon nigella seeds

Combine dressing ingredients in a screw-top jar and shake well.

Trim goat of excess fat and make several deep incisions in the meat, to open the rump out. Rub olive oil and ras el hanout over the surface and season generously with freshly ground black pepper. Transfer to a bowl and refrigerate for several hours or overnight.

Preheat oven to 200°C (400°F). Preheat a barbecue grill to medium–high heat. Bring goat to room temperature.

Spread pumpkin and onion on a baking tray. Drizzle with extra oil, season with salt and freshly ground black pepper and roast for 30–35 minutes, until the edges start to burn a little. Leave to cool.

Meanwhile cook farro or spelt in a saucepan of boiling salted water for 25–30 minutes, until al dente. Drain and transfer to a bowl. Pour dressing over, add celery and herbs and toss to combine.

Grill goat on the barbecue, fat-side down, for 15 minutes, or until browned. Turn, cover with an upturned frying pan or metal bowl and cook for another 20 minutes for medium–rare, or until done to your liking. Season with salt, cover, and rest for 10 minutes.

Add roasted vegetables to the farro or spelt and transfer to a platter. Thinly slice the meat, arrange over the top and scatter with pomegranate seeds, if using.