|Class description:||Hummus with barbequed flatbread and za’atar.(Experience the difference with your own homemade hummus and flatbread)
Barbequed lamb skewers marinated in ‘hilbeh’ served with a baby spinach salad, pomegranate, mint and yoghurt dressing. (Hilbeh, a fenugreek and coriander paste from Yemen that works beautifully with lamb.)Chicken breasts, butterflied then marinated in chermoula and barbequed.(Chermoula is a classic North African marinade that is perfect for charring on the barbeque.)Harissa marinated prawns, barbequed and served with roasted eggplant and tomato salad.
(Hot and spicy prawns with a rich and flavourful salad.)Spiced couscous with fresh herbs.Deep fried almond pastries with honey and orange blossom syrup.
(A small sweet and syrupy finish)
Chef Genevieve Harris|