PACK A PICNIC!

2 In a bowl, combine sausage meat, onion, breadcrumbs, cheddar, parsley, mustard and thyme. MIDDLE EASTERN LAMB & CHICKPEA SALAD SERVES 4 PREP 20 MINS COOK 1 HOUR • 1kg boneless rolled lamb leg roast • 1 tbsp harissa • 1 tbsp olive oil, plus 1 tbsp extra • 1kg butternut pumpkin, seeded, peeled, cubed • 1 ½ cups chicken stock • 1 cup pearl couscous • 400g chickpeas, rinsed, drained • 2 chargrilled capsicums, sliced • 100g feta, crumbled • ¼ cup currants • ¼ cup pistachios, roughly chopped • ¼ cup pomegranate seeds • 2 cups mixed parsley, coriander, mint • 2 tbsp lemon juice • lemon cheeks, to serve 1 Preheat oven to 180°C. TIP To make a fennel salad, toss shaved fennel bulb, chopped tomatoes, chopped green onions, shaved parmesan, toasted slivered almonds, orange segments and parsley leaves. [Extracted from the article]