Ingredients

Stuffed peppers

3 medium shallots

2 large cloves of garlic

Early harvest extra virgin olive oil

400g lamb mince

1 ½ tsp ground cinnamon

1 tsp ground cumin

1 tbsp sweet smoked paprika

1 tsp sea salt

¼ tsp ground black pepper

1 tbsp Belazu apricot harissa

2 tbsp tomato purée

40g pine nuts

2-3 red bell or Romano peppers

2 tbsp chopped parsley

Tomato sauce

400g can tomato polpa (crushed tomatoes)

1/2 tsp sea salt

Fresh ground black pepper

1 tbsp extra virgin olive oil

1 tsp sweet smoked paprika

Tahini sauce

3 Belazu preserved lemons

1/2 garlic clove

100g Belazu tahini

100ml cold water

Method

1. Preheat the oven to 180 C/160 C fan.

2. Cut the peppers in half, top to bottom, and lay them cut side up in an ovenproof dish that will snugly fit them in one layer. Drizzle with a little olive oil, season with sea salt and freshly ground black pepper and roast for 30 minutes.

3. While the peppers are roasting peel and finely chop the shallots, and peel and crush the garlic. Add a splash of olive oil to a non-stick saucepan on a low heat. Sweat the onion and garlic for 5 minutes, until the onion has softened.

4. Turn up the heat and add the lamb mince. Break up the mince with a wooden spoon and cook until brown. Add the spices, salt and pepper and cook for a couple of minutes. Stir through the apricot harissa, tomato purée and pine nuts and cook for another couple of minutes.

5. Remove the baked peppers from the baking dish and set aside. Mix the tomato sauce ingredients in the base of the dish. Place the roasted peppers in the tomato sauce and fill with the spiced lamb. Cover and bake for 30 minutes.

6. Cut the preserved lemons in half and scrape out the flesh, removing all pips. Chop the flesh finely. Thinly slice the zest and set aside. Peel and crush the garlic. Pour the tahini into a small bowl, add the chopped lemon flesh and the garlic. Slowly whisk in the cold water, until you reach the consistency of double cream. Season to taste with salt and black pepper.

7. Drizzle the baked peppers with the tahini sauce and sprinkle over the preserved lemon zest and chopped parsley. Serve with couscous and extra tahini sauce.

   Serves: 4

   Cooking time: 70 mins

   Preparation time: 15 mins

   Total time 85 mins