Recipes
Date posted: 06/01/2022
Ingredients
| Scheese vegan Greek feta style (chilled) | 25g |
| Coriander | 5g |
| Garlic pre-packed | 5g |
| Mint | 5g |
| Parsley flat | 10g |
| Pomegranate Seeds | 8g |
| Lemons | 1/2 |
| Cucumber | 25g |
| Green chillis | 10g |
| Pizza base dough | 1pc |
| Mock lamb piece | 60g |
| Cherry tomatoes on the vine | 25g |
| Ground cinnamon | 0.50g |
| Ground tumeric | 1.50g |
| Extra virgin cold pressed rapeseed oil | 60ml |
| Pure olive oil | 40ml |
| Smoked paprika | 1g |
| Tahini paste | 30g |
| Bulgar wheat | 60g |
| Three colour Quinoa | 60g |
| Cumin seeds | 0.50g |
| Canadian maple syrup | 3g |
| Ground cumin | 0.5g |
Method
- Cook the grains and refresh in cold water - Allow to drain
- Dice the tomato and cucumber and add to the grains, stir together then add olive oil and lemon juice, chopped parsley & mint to order.
- Pin out the dough ball and brush with oil, then chargrill over high heat until cooked - brush with oil while cooking so it blisters.
- Tumble the lamb through the cinnamon, cumin seeds, turmeric, smoked paprika and a touch of olive oil then warm through.
- To make the Zhough - Place parsley coriander, green chilli , ground cumin, maple syrup, garlic, tahini, cold pressed rapeseed oil and lemon juice in a blender and blitz until creamy and smooth - set to one side.
- Assemble all the components and top with the lamb, pomegranate seeds, Zhough dressing and fresh herbs.
- Serve alongside the flat bread.