Ingredients
Serves 4.
400g shredded duck, cooked
2 tbsp Belazu sour cherry molasses
1 tsp Morrocan ras el hanout spice
1 onion
8 small pickled red onions, chopped
4 Flatbreads
Small handful of smoked almonds
Drizzle of olive oil
Salt and pepper to taste
For the salad:
2 little gem lettuce, chopped
2 plum tomatoes, sliced
½ red onion, sliced
½ cucumber, sliced
Small handful of coriander
Small handful of parsley
Drizzle of olive oil and
balsamic vinegar
Salt and pepper to taste
For the tahini yoghurt:
80g Belazu tahini paste
80g coconut yoghurt
20ml olive oil
1 lemon
Salt and pepper to taste
Adults need around 2000Kcal/8400kJ a day
Typical values per portion: Energy 363Kcal/1517kJ
Method
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For the tahini yoghurt: mix all the ingredients together and check the seasoning.
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For the salad: toss everything together in a salad bowl.
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Peel and thinly slice the onion.
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Heat the olive oil and fry the onion till golden. Add the duck followed by the spice mix and continue to cook until the duck starts to colour and take on the flavour of the spice.
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Remove from heat and place to one side.
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Lay the flatbread down, top with salad, duck, pickled red onions, smoked almonds and finally the tahini yoghurt. Season as you wish with salt and pepper.
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