Moroccan Spiced Lamb & Pumpkin Salad
Pan-seared South Canterbury lamb with roasted pumpkin salad.
The pumpkin cubes are coated and slow cooked in Moroccan spices with caramelised onion, and finely chopped infused apricots, quinoa and chickpeas.
The flavours really pop with a lavish drizzle of pomegranate molasses and a sprinkling of sesame seeds.
Chef Curt Reeve has adapted this special from the Village Inn’s regular vegan and gluten-free Moroccan salad.