Moroccan Spice | Bunbury Farmers Market

Sweet Potato Salad with Moroccan Spices

Ingredients:
2 sweet potatoes chopped into bit sized cubes
½ bag baby spinach
1 small red onion finely sliced
Jar of Whittington’s African Moroccan Spices
Splash of Olive oil
Salt to taste
1/3 cup shelled pistachios

Dressing
1 ½ cups Greek style yoghurt
1 heaped teaspoon Moroccan spice
Lemon juice to taste
Tablespoon honey
2 tablespoons chopped parsley
Blend all together and set aside.

Method:
Toss the potato with the olive oil and Moroccan spices and season with a dash of salt. Bake in 220 oven till starting to brown. Remove and cool. Toss the spinach, onion and nuts together and fold through the cool potato. Dress with the yoghurt dressing at the last minute. Will serve four as a side salad.

Serves: 4

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
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1001 Moroccan Nights Salad

Ingredients:
2 burpless cucumbers slice longways into quarters, de-seeded and chopped.
2 punnets grape tomatoes halved
1 bag baby spinach as a salad bed
8 dates quartered
1 kg of Japanese pumpkin chopped into bite sized pieces.
Sprinkle of Whittington’s Moroccan spice
Sprinkle of ground cumin
Splash of Rice Bran Oil
1/3 cup sesame seeds

Dressing:
1 cup Greek Style yoghurt plain
Juice of ½ lemon
1 teaspoon of Whittington’s Moroccan Spice (mild)
½ teaspoon cumin
2 dessertspoons honey
½ cup finely chopped chives
Blend all together and put aside

Method:
Roast the jap pumpkin pieces tossed in the rice brand oil and seasoned with the Moroccan spice and cumin for approx 30 minutes in a 200 degree oven. Sprinkle with the sesame seeds and cool.
Lay the bed of spinach on a platter and layer the tomatoes, cucumber, pumpkin and dates. Garnish with extra diced chives and feta as an option. Serve with the dressing and some fresh toasted Turkish bread. Delicious with gourmet lamb sausages or lemon chicken schnitzels.

Serves: 4-6

Note:
For more recipes & cooking tips, please see Darryl, Terri or Amanda at the Farmers Market.
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Moroccan Your Socks Off (Lamb Roast with Cous Cous)

Ingredients:
1 leg of lamb approx 2kgs
1 knob of butter melted
Salt to taste
Generous sprinkle of Moroccan spice
1 heaped teaspoon of garlic chopped
2 cups of cous cous
½ cup fresh chopped mint
½ cup of fresh chopped chives.
Knob of butter
1 cup dried apricots
½ cup sultanas
1 teaspoon chicken stock
1 cup of water
A paste of water and cornflour
1 teaspoon of Moroccan spice.

Cooking Method:
Rub the lamb with the butter and season with the spice and garlic and salt . Place in a sealed oven bag and roast at 160 degrees for approx 2 hours. Remove and rest covered. Save the pan juices for the gravy.

Mix the pan juices, with the water and stock, thicken with the paste of cornflour and add the sultanas and apricots.
Wash the cous cous in cold water and place to rest in a clean tea towel in a strainer for a half hour. Fluff it up, remove tea towel and place in a microwave dish with the butter and some salt and cook for 4 minutes. Remove and toss through the mint and chives. Set aside in a serving bowl.

Slice the lamb and serve on a platter covered generously with the gravy. Have a side of cous cous and serve all with the ORFA garlic dip.

Serves: 4-6

Note:
For more recipes & cooking tips, please see Darryl, Terri or Amanda at the Farmers Market.
And if you love this recipe, share it with your friends & family using the social buttons below: