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Moroccan Fish Tagine with Ras el Hanout
Moroccan Fish Tagine
12/08/2020
Beef with Sweet Potato & Spinach using Persian Advieh
Persian Beef with Sweet Potato & Spinach
01/09/2020

Baharat Lamb & Chickpea Salad

Lamb and Chickpea Salad with Turkish Baharat

A delicious, colourful salad made with lamb strips marinated in a paste of Arabian Biz’har and
extra virgin olive oil, combined with chickpeas, carrot, red capsicum, corn and spring onions and
finished off with a balsamic/lemon/garlic dressing.

2-3 lamb steaks
1-2 tbsp Spice Fusion Turkish Baharat
1 tbsp extra virgin olive oil
1 can chickpeas, drained and rinsed thoroughly
½ red onion, very thinly sliced
1 medium red capsicum, diced
1 medium carrot, diced
1 cup frozen corn kernels, defrosted (or fresh)
1-2 spring onions, thinly sliced
1 cup flat leaf parsley, chopped

DRESSING
Juice of one lemon
Balsamic vinegar to taste
1 garlic clove, crushed
Salt and cracked pepper

Rub Turkish Baharat onto both sides of lamb steaks.
Heat oil and cook lamb for about 3-4 minutes each side, then leave to rest for at least
5 minutes; slice into strips.
Combine with chickpeas, red onion, red capsicum, carrot, corn kernels and spring onion
and parsley.
Make the dressing by combining all ingredients; sprinkle dressing over salad and toss through.

Buy the spice blend for this recipe

  • Baharat (Turkish Baharat)

    $6.00 – $12.00

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