For the Buddha
bowl 1 1/2 cups Spekko Wholegrain Long Grain Parboiled Brown Rice
4 X 250 g lamb steaks
1 Tbsp Baharat spice (or Ras el Hanout)
1 Tbsp oil
1 X 400 g can chickpeas, drained, rinsed & dried
1/2 tsp coriander
1/2 tsp cumin
1/2 tsp cinnamon
4 eggs
4 baby marrows

For the dressing
1 tsp harissa paste
2 tsp honey
1 tsp lemon juice
1 tsp red wine vinegar
3 Tbsp olive oil
salt & pepper (to taste)

To garnish & serve
10 g fresh dill, finely chopped
10 g fresh parsley, finely chopped
pomegranate kernels
fresh lime wedges
hummus
extra olive oil

1. Cook the rice according the instructions on the packet

2. Cover the lamb steaks with the Baharat spice and fry the lamb in a hot pan with oil on both sides until cooked through but still pink in the middle. Rest for 5 minutes and slice into pieces.

3. Heat the oil in a deep fat fryer to a temperature of 190 °C. Fry the chickpeas until crispy, then drain on a paper towel. Season with the coriander, cumin, cinnamon and salt.

4. Soft boil the eggs for 5 minutes in boiling water. Remove the shells.

5. Slice the baby marrow into ribbons using a vegetable peeler.

6. To make the dressing: Place all the harissa paste, honey, lemon juice, red wine vinegar, olive oil and salt and pepper in a jar. Shake to mix.

7. To assemble the dish: Toss the rice in the dressing. In a large serving bowl, dish up the rice.

8. Top with the sliced lamb, soft boiled egg, crispy chickpeas and baby marrow ribbons.

9. Garnish with dill, parsley, pomegranate kernels and serve the hummus, topped with a dash of olive oil, in a bowl on the side.

Baharat spice is a North African peppery spice. It typically includes black pepper, cinnamon, cloves, allspice, cumin, nutmeg, red and black pepper.