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Ingredients
Method
- 1 kg sliced squash rounds 1cm thick, blanched for 5 mins
- 3 tbsp oil
- 1 tsp ground coriander
- 3 tsp ground cumin
- 4 lamb steaks
- 2 tbsp pomegranate molasses
- 2 lemons, juice only
- Small bunch of parsley, chopped
- 2 tbsp chopped pistachios
- 30g pomegranate seeds
- 40g crumbled feta
- Toss the blanched squash with 2 tbsp of oil, the coriander, and the cumin. Place on a barbecue and grill for 10 mins on each side, or until tender and blistered. Add the lamb steaks and cook for 3 mins on each side for medium, then remove and slice into strips.
- Lay the squash on a serving platter, top with the lamb, and drizzle with the lemon juice, pomegranate molasses and remaining oil. Scatter with the cheese, nuts, parsley, and pomegranate seeds, and serve.
35 mins
6 serving
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