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To celebrate Earth Hour and the launch of the Sustainable Restaurant Associations One Planet Plate campaign on Saturday 24th March, our Head Chef Yassine Khalil has combined traditional Moroccan cooking with fresh springtime ingredients to create a dish which celebrates local produce and plant-based cooking.
Follow the recipe to create our traditional mhamsa (Moroccan pasta) with seasonal asparagus, nourishing spinach and tangy tomatoes.
INGREDIENTS **(Serves 4)
**500g Mhamsa (small Moroccan pasta, risotto rice will also work)
2tbsp Olive oil
200g White Onions
1 Litre Water
100g Hard Cheese in the style of Parmesan
15cl Whipped Cream
1/2 a bunch Chopped parsley
1 bunch Spinach
200g Asparagus 200g
Salt and Pepper to taste
Place on a plate and add the remaining parmesan and chopped parsley on top. Enjoy!
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