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 BBQ stuffed peppers recipe | BBC Good Food
buckwheat, red onion, red pepper, olive oil, hazelnut, pistachio, za'atar, parsley, coriander, cumin, date, garlic, red wine vinegar, sugar
A great vegetarian barbecue option, blackening the skins of these stuffed peppers gives them a delicious smoky flavour. Make the buckwheat salad the day before if you want to get ahead
STEP 1 Bring a...
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|  Za’atar spiced lamb leg | House & Garden
lamb leg, hot sauce, olive oil, hazelnut, za'atar, sesame seed, coriander seed, coriander leaf, cumin, lima bean, lemon, garlic, zucchini/courgette, tahini, lemon juice, water
Delicately spiced and marinated lamb is cooked to blushing pink perfection in this wonderful Middle Eastern-inspired dish.
Step 1 Mix the za’atar, lemon juice and zest, olive oil and a pinch of...
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 Za'atar-Spiced Beet Dip with Goat Cheese and Hazelnuts Recipe - Yotam Ottolenghi | Food
goat's cheese, olive oil, hazelnut, za'atar, red chili, beetroot, spring onion, garlic, salt, bread, maple syrup, yogurt (plain)
This luscious beet dip from London chef Yotam Ottolenghi is delicious on its own or served in tandem with other meze.
Instructions Checklist Step 1 Preheat the oven to 350 . Put the beets in a small...
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|  Roast aubergine tacos recipe - BBC Food
butter, red onion, halloumi cheese, olive oil, hazelnut, za'atar, thyme, sumac, pepper, parsley, red chili, jalapeno, lime, garlic, tomato, aubergine/eggplant, white wine vinegar, salt, tortilla, yogurt (plain)
This vegetarian main course makes a fantastic shared meal for two and is served with a spicy salsa.
To make the burnt tomato salsa, preheat the grill to high. Place the tomatoes, red onion, chillies ...
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