Name: Lamb Scotch egg, broad beans, pea and pickled cucumber salad, tahini yoghurt
Total time: 2 h
Ingredients: 4 baby cucumbers, cut into 3-4 mm thick slices; 2 bunches of dill; 80g of cane sugar; 200g of white wine vinegar; salt; 480g of lamb sausage meat; 6 large eggs; 140g of Panko breadcrumbs; 70g of grated Parmesan; plain flour, as needed; whole milk, as needed; salt; vegetable oil, for deep-frying; 115g of tahini; 140g of Greek yoghurt; 2g of garlic cloves, grated; 2g of fresh ginger, grated; 1 drop of liquid smoke; salt; 50g of large shallot, finely sliced; 200g of broad beans, peeled from their skins; 200g of fresh peas; 15g of chopped chives; 1 cucumber, cut into batons; olive oil; salt; Aleppo chilli flakes

Lamb Scotch egg, broad beans, pea and pickled cucumber salad, tahini yoghurt

by George Farrugia

Ingredients

Fruit & Vegetables

4 baby cucumbers, cut into 3-4 mm thick slices
2g of garlic cloves, grated
50g of large shallot, finely sliced
200g of broad beans, peeled from their skins
200g of fresh peas
1 cucumber, cut into batons

Salad & Fresh Herbs

2 bunches of dill
2g of fresh ginger, grated
15g of chopped chives

Oils & Vinegars

200g of white wine vinegar
vegetable oil, for deep-frying
olive oil

480g of lamb sausage meat

Cheese

70g of grated Parmesan

Dairy

whole milk, as needed
140g of Greek yoghurt

Beverages

Speciality Ingredients

1 drop of liquid smoke

Spices & Dried Herbs

Aleppo chilli flakes