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Warm Roasted Eggplant, Beet and Lamb Salad with Spiced Yoghurt Dressing
Ingredients
  • eggplants 2 medium
  • baby beets 6
  • olive oil ¼ cup
  • Moroccan seasoning* (store-bought or see recipe in method) 2 teaspoons
  • lamb rumps 2
  • garlic 1 clove, finely chopped
  • fresh thyme leaves 1 teaspoon, chopped
  • subheading: sea salt:
  • Greek-style yoghurt 1 cup (or coconut yoghurt for dairy-free)
  • orange zest 1 teaspoon, finely grated
  • garam masala* ½ teaspoon
  • liquid honey 1 teaspoon
  • fresh kale leaves 2 handfuls
  • pine nuts 2 tablespoons
  • subheading: spray oil:
  • pomegranate seeds ¼ cup
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