Tunisian Inspired Lamb Ribs, Tahini Yoghurt, Macadamia Dukkah, White Bean Hummus

Native Harissa: Toast all the seeds in a dry frying pan until fragrant, then allow to cool. Grind with mortar and pestle or spice grinder. Blitz the garlic with the lemon juice in a food processor until you have a purée. Combine all the ingredients well and store in the fridge.

Lamb Ribs: Rub lamb ribs well with the native harissa. Vacuum seal and leave to infuse overnight. Cook in a sous vide bath overnight at 85°C, then chill. Once chilled, remove from the vacuum bag and remove every second bone. Cut the ribs into fingers. When time to serve, dust ribs with a half-half mix of cornflour and rice flour and deep fry or shallow fry until crispy.

Tahini Yoghurt: Blitz the garlic, tahini, water and salt in blender until smooth, adding a little yoghurt if necessary to bring it together. Once finely blended, add to the remaining yoghurt and store in the fridge.

White Bean Hummus: Drain the beans and rinse if required. Blend the garlic, tahini, lemon juice and beans until smooth, then add the oil gradually. Add the salt, pepper and spices, and more lemon juice to taste. Add the water only if needed to thin the consistency.

Macadamia Dukkha: Roast the macadamias for 10 minutes at 150 ̊C. Allow to cool and chop roughly. Toast all the seeds for the same time at the same temperature. Mix all the ingredients together, season to taste and vacuum seal for later use.

To Assemble: To assemble, slice some bread 15–20mm thick. Drizzle with olive oil and grill either on a griddle plate or in the oven. Spread white bean hummus, add 1 rib finger per piece. Drizzle with tahini yoghurt and sprinkle with macadamia dukkah.