Beautiful buddha bowl with a Middle-Eastern zing

• Serves: 4
• Difficulty: medium
• Prep time: 15 minutes
• Cooking time: 30 minutes

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Ingredients

For the Budda bowl

1 1/2 cup   Spekko Long Grain Parboiled
4                lamb steaks
1 tbsp        Baharat spice
1 tbsp        oil
1 can         chickpeas (drained & dried)
1/2 tsp       coriander
1/2 tsp       cumin
1/2 tsp       cinnamon
4                eggs
4                baby marrow
4 tbsp        hummus

For the Dressing

1 tsp    harissa
1 tsp    honey
1 tsp    lemon juice
1 tsp    red wine vinegar
3 tbsp  olive oil
salt & pepper (to taste)

To garnish

10g dill (finely chopped)
10g parsley (finely chopped)
Pomegranate kernels

Method

1. Cook the Spekko Long Grain Parboiled according the instructions on the packet
2. Cover the lamb steaks with the baharat spice and fry in 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. Fry the chickpeas in a deep fat fryer at 190°C until crispy, then drain on paper towel and season with the coriander, cumin, chickpeas and salt.
4. Soft boil the eggs for 5 minutes in boiling water. Remove the shell.
5. Slice the baby marrow into ribbons using a vegetable peeler.

 

Dressing

1. Place all the dressing ingredients into a jar and shake to combine

 

To assemble to bowl

Toss the Spekko Long Grain Parboiled in the dressing. Place the rice at the base of the bowl, top with the sliced lamb, soft boiled egg, crispy chickpeas and baby marrow ribbons. Garnish with dill, parsley, Pomegranate kernels and serve the hummus in a bowl on the side.