Our pastured lamb mince lends itself well to North African spices and fresh mint, creating a surprisingly light mixture. Served with brown rice to soak up the sauce and a quick cucumber salad for refreshing crunch.
The harissa spiced aubergine is the star ingredient in this Middle Eastern dish which accompanies a warm chickpea salad sprinkled with dukkah, a North African spice mix, made up of crunchy seeds, sesame, nuts and spices.
Moroccan preserved lemons are full of umami and pair perfectly with mellow chickpeas. Add some tender aubergine, tart green olives and lots of fresh herbs and spices and you’re in for an irresistible plant-based plate.