Feast from the East

A touch of spice is the heart and soul of this glorious Middle Eastern feast. Just add an aromatic cocktail or two.

- TAMIKA O'NEILL

Kale, farro, almond and pomegranate salad with sweet, spiced yoghurt
SERVES 4 // PREP TIME 15 MINS // COOK 40 MINS (PLUS COOLING)

A dialled-up yoghurt and punchy dressing make this salad a satisfying delight. Serve as a light meal or as a side dish with grilled meats or roasted vegetables. Make a big batch, keeping the dressing and yoghurt separate. It’s even better the next day.

1 Place 3 cups cold water, farro and 1 tsp salt in a saucepan and bring to the boil. Cover with a lid, reduce temperature to low and simmer until water has absorbed and grains are tender (40 minutes). Allow to cool.

2 Place lentils and 3 cups water in a separate saucepan, bring to the boil and simmer, skimming surface if necessary (20 minutes). Drain.

3 In a large bowl, combine farro, lentils, kale, currants, almonds, pomegranate, herbs and onion. 

4 For dressing, place ingredients in a small jar and shake until emulsified. Pour over salad and toss to combine; season to taste.

5 Mix yoghurt, cumin and honey in a small bowl until well combined.

6 Arrange salad on a large serving platter. Spoon yoghurt mixture over salad and sprinkle with sumac to serve.

Rolled lamb breast with smoked almond dukkah
SERVES 4 // PREP TIME 45 MINS // COOK 2 HRS (PLUS RESTING, INFUSING)