Greek-style sharing board recipe | Sainsbury`s Magazine

Ingredients

• 600-700g butterflied lamb leg
• 2 tbsp olive oil
• 1 tbsp clear honey
• zest and juice of 1 lemon
• 3 garlic cloves, crushed
• 2 tsp dried oregano
• 1 tsp smoked paprika
• 1⁄2 tsp ground cinnamon
• 2 aubergines
• 3 whole garlic cloves
• 1⁄2 small red onion, finely sliced
• zest and juice of 1⁄2 lemon
• 2 tbsp extra-virgin olive oil
• 1⁄2 tsp smoked sea salt flakes
• handful of fresh parsley, roughly chopped
• a few pitted black olives, sliced or chopped
• 500g cherry vine tomatoes, roughly chopped
• 50g roasted red pepper, finely chopped
• 1 bunch spring onions, finely sliced
• 2 garlic cloves, sliced
• 75g feta, crumbled
• 1 tbsp chopped fresh dill
• 60g plain flour
• 1 tsp baking powder
• 3 tbsp olive oil, to fry
• 1 tbsp olive oil
• 2 x 225g blocks halloumi, thickly sliced
• 2 tbsp clear honey
• 1⁄2 tsp chilli flakes