This is a Cous Cous, Pre-Lentil, Wilted Roquette Leaf salad with Roasted Eggplant, Avocado, Aged Cottage Cheese with Extra Virgin Olive Oil, original recipe taught to me by British Chef Ainsley Harriott.
Ainsley Harriott is a scream to work with, I spent more time cracking jokes with him than actually cooking, though regardless of his comedic streak, he is a cracking good chef and it was a pleasure to cook along side him.
THIS IS DULCET EPICURE
All dishes you see on *DulcetEpicure
are conceived, cooked, styled and photographed by myself. I believe if you are going to photograph food you should first have an intimate knowledge of each image, I'm all about the journey!
I don’t always get the chance to thank you for all favs and comments though I assure you, I have nothing but love and gratitude for your support...
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