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Ingredients (14)
8 | lamb — thick loin chops |
olive oil — for brushing | |
2 Tbs | dukkah |
sea salt and freshly ground black pepper |
For the salad:
1 | aubergine — sliced |
olive oil — extra virgin | |
1x400 g | chickpeas — tinned, drained and rinsed |
150 g | feta cheese — crumbled |
10 g | fresh parsley — chopped |
1 | red pepper — marinated, chopped |
1/2 | red onion — sliced |
1 Tbs | vinegar — red wine |
4 | pita breads — toasted |
yoghurt — to serve |
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