1 hour
30 mins
4
Ingredients
4 x 150g Scotch Lamb leg steaks
45g za'atar seasoning
1 tablespoon Scottish rapeseed oil
For the baba ghanoush:
2 aubergines, halved
1 tablespoon Scottish rapeseed oil
Juice of 1 lemon
2 garlic cloves, peeled
Small bunch freshly chopped mint leaves
Salt and pepper
For the pink pickled onions:
25g white sugar
200ml water
100ml white wine vinegar
2 red onions, peeled and thinly sliced
To serve:
8 x mini tortillas
40g fresh pomegranate seeds
Small bunch fresh mint leaves
50g low fat yogurt
Juice of 1 lime
Cooking Method
Tip: If you can’t find Za’atar seasoning then make your own using 2 teaspoons each of cumin, sesame seeds, sumac and dried oregano