Lamb sliders

1. To make the Lamb sliders, combine the mince, onion, garlic, cumin, parsley and egg. Stir and season with sea salt and freshly ground black pepper. Shape into 8 small rissoles. Place onto a tray and chill in the refrigerator.
2. To make relish heat a char grill over a high flame and cook the tomato wedges until charred on all sides. Remove to a bowl. Roughly chop, add paprika and pomegranate molasses and season with sea salt and pepper.
3. To make salsa, combine all ingredients in a small bowl and season.
4. To make mayo, combine red peppers, mayonnaise and 1 teaspoon harissa in a food processor and blend.
5. To make sliders, heat a grill plate over a medium high heat. Cook the rissoles for 5 minutes on each side or until cooked through.
6. Lightly grill the buns, place a small amount of mesclun mix on the each base, top with the cooked rissoles and finish with a spoonful of red pepper mayo. Serve sliders with a selection of the relish and salsa in shot glasses or small glasses.

• When forming your patties make sure to use a light touch and don’t compact them too much – you’re aiming for a loosely formed shape that holds together but isn’t too compressed.
• To avoid overcrowding it is best to cook your mince in batches of 250g, otherwise your mince will start to stew!
• When buying and storing mince: Refer to use-by-dates on packaged mince and use well within that time. Loose mince purchased from the butcher is best used within 1 to 2 days of buying it. Mince can be frozen for 2-3 months. Lay it out flat to freeze to ensure it defrosts evenly and quickly. Thaw frozen mince in the fridge, or in the microwave. Make sure to thaw it on the lowest shelf in the fridge, below and or away from any ready to eat food. If you thaw mince in the microwave it must be cooked right away.