Slow-cooked, pull-apart fragrant lamb with quinoa, herb and tomato salad | SA Garden and Home

Ingredients

• 1,5kg leg or shoulder of lamb
• 15ml harissa paste
• 10ml tomato paste
• 2 garlic cloves, crushed
• 15ml olive oil, plus extra for drizzling
• Salt and milled black pepper, to taste
• 30ml dukkah
• 250g quinoa
• 1 red onion, finely diced
• 30ml red wine vinegar
• 10ml sugar
• 1 Mediterranean cucumber
• 1 tomato, deseeded and diced
• ½ lemon, zest and juice
• 30ml olive oil
• 15ml balsamic vinegar
• 60ml chopped fresh herbs, such as mint, coriander and flat-leaf parsley
• 250g hummus
• 250g grilled aubergine or oven-roasted cherry tomatoes