2 Tsp currants
500 g slow cooked lamb shoulder
500 g pearl couscous
Olive oil for frying
2 eggplants cut into 1 cm thick slices
1 handful of wild rocket
1 small handful of mint leaves roughly torn
1 small handful of flat leaf Italian parsley leaves roughly torn
1/2 pomegranate, seeded
200 ml Tahini yoghurt dressing
4 Tsp Pistachio dukkah
2 small red onions
2 Tbs light brown sugar
2 Tbs red wine vinegar
2 Tbs olive oil
Preheat the oven to 180C. Cut each onion into eight wedges and put in a bowl with the brown sugar, vinegar and olive oil. Toss to coat, then spread the onion wedges out on a small baking tray and roast for 20–25 minutes, until the onion is softened and caramelised around the edges.
Meanwhile, put the currants in a heatproof bowl, cover with hot water and set aside to soak for 10 minutes. Drain and set aside.
Roughly chop or shred the cooked lamb shoulder and set aside. Cook the couscous following the manufacturer’s instructions.
Heat a non-stick frying pan over medium heat and add 1 tablespoon of the olive oil. Gently fry the eggplant slices, in batches, until golden brown. Remove and drain on paper towel.
Put the lamb, couscous and currants in a large bowl. Add the caramelised onion, fried eggplant, rocket, herbs and pomegranate seeds. Drizzle with the tahini yoghurt dressing and toss together. Season with sea salt and freshly ground pepper.
Credits: Recipe and Image from All Day Café by Stuart McKenzie (Murdoch Books)
Photo Credits: Recipe and Image from All Day Café by Stuart McKenzie (Murdoch Books)