Rabbit Recipes

Harissa Aubergine, Sunflower Seed Butter, Salsa Verde, Cinnamon Dukkha. 

Visit the Gladwin Brothers Store. 

Serves Four. 


2 large Aubergines - quartered lengthways (included in your veggie box this week).

ORDER YOUR VEGGIE BOX: https://www.gladwinbrothers.com/product/farm-fresh-veggie-box

Harissa Paste (Order it from The Store BY CLICKING HERE). 

 For the Sunflower Seed Butter 

400g sunflower seeds 

2 cloves garlic 

Salt to taste  

For the Salsa Verde 

A handful of mint 

 A handful of parsley 

A handful of chives 

A teaspoon castor sugar 

Juice of 2 limes 

1 cup virgin rapeseed oil 


 For the Dukkha (this keeps well, so make this a lot for use in salads later on).  

150g broken hazelnuts 

300g sunflower seeds 

45g blitzed cinnamon 

240g sesame seeds 

45g coriander seeds 

45g cumin seeds 

30g black pepper 

30g sea salt flakes 


Salt the quartered aubergines for 30 minutes and then wash and thoroughly dry.

For the Sunflower Seed Butter: add the 100ml oil, 400g sunflower seeds and 2 cloves of confit garlic to a rapid blister and pulse until it starts to break down. Slowly add 100ml hot water until a buttery consistency is achieved. Season to taste.

 For the Salsa Verde: hand cut all the herbs then add the other ingredients until you get an herby, runny pesto.

 Marinate the aubergines in the harissa paste for 2 hours, and then grill on a griddle pan to achieve dark grill marks on all sides. Cook at 180 degrees for 10 minutes. Serve with the herb pesto and the sunflower seed butter and sprinkle with the dukkha.

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