Preparation:
Cooking:
Serves: 4 people
Burnt aubergine salad
Ingredients
- 2 Each Aubergine Black
- 30ml Sherry Vinegar
- 5g Casa De Mare Sea Salt
- 200g Heritage Tomato France
- 30ml Cold Pressed Rapeseed Oil
Method
Blacken the aubergine until cooked and then peel and dice the flesh.
Add the sherry vinegar and salt then add diced tomato and oil - Stir together and set to one side.
Muhumara
Ingredients
- 2 Each Red Peppers
- 60g Curtis Sunflower Seeds
- 6g Casa De Mare Sea Salt
- 10g White Garlic String
- 50g Ciabatta Loaf
- 2g World of Spice Cumin Seeds
- 100ml Cold Pressed Rapeseed Oil
Method
Place the red peppers over coals or blow torch until blackened - Place into a bowl and cover until cooled slightly then scrape and de-seed.
Toast the sunflower seeds, cumin and garlic then add to the peppers.
Place all the ingredients into a food processor and blend until smooth.
Chill until required.
Lamb cutlets
Ingredients
- 4 Two Bone Lamb Rack - French Trim
- 6g Sea Salt
- 1g Cracked Black Pepper
- 20ml Cold Pressed Rapeseed Oil
- 200g Muhammara
- 200g Burnt Aubergine Salad
- 80g Crumbled Feta
- 6g Za'tar
- 4 Small Flat Breads - Freshly Made
- 10g Mixed Herbs
Method
Season the lamb with salt & pepper and rub with oil.
Cook on the BBQ or grill for 12-15 minutes and leave to rest.
Serve with the Muhammara, burnt aubergine salad, crumbled feta, za’tar, flatbreads and mixed herbs - Drizzle with oil
