Marrakech lamb with tahini squash gratin
Spice up your Sunday lunch with this Moroccan roast lamb, bursting with North African flavours - coriander, cumin, cinnamon and mint
Warm greens salad with allspice dressing
- Preparation and cooking time
- Prep:
- Cook:
- plus cooling
- Easy
- Serves 6
Skip to ingredients
- 400g shallots
- 1 tbsp olive or rapeseed oil
- 3 tbsp white wine vinegar
- 3 tbsp clear honey
- ½ tsp ground allspice
- 400g mixed green vegetables(we used green beans, broccoli and peas)
Nutrition: per serving
- kcal91
- fat3glow
- saturates0g
- carbs12g
- sugars11g
- fibre4g
- protein3g
- salt0g
Method
step 1
Cover the shallots with boiling water and set aside until cool enough to handle, then peel and discard the skins.
step 2
Heat the oil in a large pan, and add the shallots. Cover with a lid and cook over a low heat for 8-10 mins until starting to caramelise. Add the vinegar, honey and allspice to the pan along with some seasoning. Give everything a good shake in the pan, then bubble for 10 mins until the shallots are tender and sticky, adding a splash of water if the honey looks like it might burn.
step 3
Meanwhile, bring a large pan of water to the boil, add the greens and cook for 2 mins until they are just tender but still have a nice bite. Add to the shallots and toss through the sticky dressing.
