Last week I was away in sunny San Diego for a functional medicine conference. It was amazing! Admittedly, by day four I was having a total crisis of confidence. There is nothing like being surrounded by the very best experts in your field to make you realise exactly how much you don’t know.

On the upside, it was inspiring and made me thirsty for so much more! The question is, which path to pursue?

It’s impossible to know it all! Maybe I’ll just have to remain content with being a generalist. We’ll see!

San Diego as a city was an odd mix for me. The waterfront was lovely.

There were some gorgeous pockets of lively activity (Little Italy, the Gaslamp Quarter), but there was also an overwhelming smell of pee on all the streets and a very sad homelessness problem. Would I hurry back? I am not sure!

I did have some wonderful meals though! Isn’t that the best part about adventuring overseas?

One of the best dishes was so simple: lamb skewers with hummus, cucumber and fresh fries.

I took it easy on the fries of course but it was a fun addition. And when it comes to recreating it at home, you can use your air fryer or buy oven fries (I love the Alexia brand) — both of which are a significantly more healthy option.

The nice thing about lamb skewers is that lamb is usually grass-fed. It may be finished with grain, but if raised on a grass diet, this means healthier fats and more nutrients in the meat.

They are fast to prep as well, and lord knows that’s handy at the end of a busy day.

As a final bonus, marinating the lamb well helps to prevent carcinogens forming on the grill. Perfect!

After some trial and error, here’s how I made mine. So tender and tasty! Enjoy.

Grilled lamb skewers and hummus

(serves 4-6)

Ingredients:

Skewers:

1lb grass-fed lamb, cubed

Salt and pepper

Marinade:

1 bunch spring onions, peeled and roughly chopped

4 cloves garlic, peeled

1 tsp allspice

½ tsp cardamom

½ tsp cumin

½ tsp chilli flakes (optional)

1 cup (packed) fresh parsley

¼ cup extra virgin olive oil

1 lemon, juiced

Sides:

2 English cucumbers, sliced

2 small tubs hummus (I like Bermyfresh)

1 bag Alexia over fries

Method:

1, Soak six wooden skewers in water.

2, Season the lamb with salt/pepper

3, Zest the lemon and juice it. Set both to one side.

4, Place the onions, garlic, spices, parsley, olive oil and lemon juice in a blender. Whizz until finely chopped but not completely smooth. Pour over the lamb and refrigerate for at least 30 minutes.

5, Pop your fries in the oven.

6, Load the skewers and grill over a high heat, turning occasionally for about 8-10 minutes depending on how well done you like your lamb.

7, Transfer the lamb to a board and let it rest for ten minutes under foil which allows the juices to settle.

8, Serve artfully with the hummus, cucumbers and fries. You could make one giant board and eat it family-style which is fun!

• The advice given in this article is not intended to replace medical advice, but to complement it. Always consult your GP if you have any health concerns. Catherine Somorjay Burns BA Hons, Dip ION, BNTA is a fully qualified Nutritional Therapist trained by the Institute for Optimum Nutrition in Britain. Join Catherine on Facebook: www.facebook.com/nutrifitandnaturalnutritionbermuda or instagram @naturalbda.