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1�� cups thick Greek yoghurt 1 cup crumbled sheep���s milk feta In a small mixing bowl, combine the yoghurt and feta together by stirring gently. Refrigerate until required. Step 6. To Cook and Serve Slow-roasted Merino Shoulder canola oil for cooking 600g zucchini, cut into angled slices about 1cm thick 2 tablespoons olive oil sea salt and freshly ground black pepper Israeli Couscous �� cup roughly chopped fresh mint leaves �� cup roughly chopped fresh coriander leaves Provisions of Otago Apricot Moorish Chutney (or similar) Yoghurt and Feta Smoked Paprika and Cumin Oil (or similar) Preheat the oven to 150��C. Heat a large ovenproof skillet to a mediumhigh heat. Remove the string from your merino, and cut the roll into six even-sized portions. Add a little canola oil to the skillet and brown the merino portions lightly, then place in the oven to heat through. Heat a griddle or skillet to a high heat. Toss the zucchini, olive oil and salt and pepper together in a large mixing bowl. Char the zucchini on the griddle until you get dark charred lines, turn and repeat. It���s important not to overcook the zucchini or it will become mushy. Return to the bowl and set aside. Remove the cover from the couscous and fluff it again with a fork. Stir through the chopped mint and coriander, and adjust the seasoning if necessary. Place a generous spoonful of couscous into the centre of each hot plate. Place a small pile of zucchini beside the couscous. Remove the tender merino from the oven and place a portion on the couscous. Spoon a little apricot chutney over the lamb, a little yoghurt and feta on the side, and lastly a drizzle of the smoked paprika and cumin oil to finish. Vanilla Rice Pudding with Tropical Fruits and Lychee and Lime Syrup Serves 6 Step 1. Lychee and Lime Syrup 2 cups lychee syrup, from tinned lychees �� vanilla pod, split and seeds scraped �� stalk lemongrass juice of 1 lime Place the lychee syrup, vanilla and lemongrass in a small saucepan over a low heat and simmer gently until the syrup begins to thicken, about 15 minutes. Remove from the heat and cool. Stir the fresh lime juice through the syrup then refrigerate until required. Step 2. Vanilla Rice Pudding 120g medium-grain rice 750ml milk 250ml cream �� cup sugar 1 vanilla pod, split and seeds scraped Place all the ingredients in a medium-sized saucepan and bring to a simmer. Cook low and slow for 30 to 35 minutes, stirring often to prevent the rice from catching. Remove from the heat once the rice is plump and cooked. The rice pudding should still have a runny consistency, as it will be served chilled. Refrigerate until required. Step 3. To Serve Vanilla Rice Pudding 1�� cups fresh pineapple, cut into 1��cm dice 1�� cups fresh mango, cut into 1��cm dice 1�� cups fresh papaya, cut into 1��cm dice 1�� cups tinned lychees, drained, halved 1�� cups baby bananas, cut into 1cm thick rounds Lychee and Lime Syrup Spoon your rice pudding into the centre of a chilled bowl plate, and arrange the mixed fruit around the pudding. Drizzle the lychee and lime syrup around the fruit. Serve now. www.h e rmagaz in e .co.n z | 101