This drool worthy dish is served with an almond Sauce, daikon and herb salad and cumin and paprika roasted cauliflower.
Preheat oven to 150C. Mix sumac coconut sugar and a pinch of salt and pepper in a small bowl and rub over the meat.
Place large round casserole dish on medium heat on stove, add oil, and cook meat for 2 minutes on each side to seal it.
Remove meat from dish, turn off heat, add bay leaves and stock, place garlic in the middle of the dish and place bolar on top. Arrange onions around the meat, cover with lid (or double layered foil) and place in oven to cook for 2 hours.
Whilst bolar is roasting, prepare the almond sauce.
Soak rolled oats in 1/2 cup (125ml) water.
Dry roast almonds in a large fry pan until lightly golden, then place in blender or food processor with oats, garlic, milk, olive oil and lemon juice and blitz until smooth.
Once meat is cooked, pull apart using forks or place in the middle of the table for guests to do so. Serve with almond sauce to accompany.
Preheat oven to 200C and line a tray with baking paper.
Arrange the cauliflower pieces on the tray and drizzle with olive oil. Sprinkle the spices over the top and season with a pinch of salt. Toss the florets to ensure and even coverage.
Bake in the oven for approximately 45 minutes or until golden and crispy.
To make the dressing whisk together the olive oil, apple cider vinegar and honey in asmall bowl.
Place the daikon in a shallow dish or container and cover with dressing. Leave to marinate for a minimum of ten minutes.
When ready to serve gently toss all the ingredients together.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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