Hawaje spice oil
1 tsp clove powder
1/2 tsp black cardamom powder
1 1/2 tsp turmeric powder
1 tsp coriander seed powder
1 tsp black pepper powder
1/2 tsp cumin powder
120ml Mount Zero Lime Pressed Extra Virgin Olive Oil
1 tsp Mount Zero Pink Lake Salt
Chatni gashneez
1 cup picked and washed coriander leaves
1/2 green chilli, chopped
1 garlic clove, minced
100g Arbequina Extra Virgin Olive Oil
1 lime, juiced
1 tsp Mount Zero Pink Lake Salt
2 cubes ice
4 tbsp raw chopped walnuts
Spanish mackerel
4x 160g Spanish mackerel skin off
200g Chatni gashneez (above)
125ml Hawaje spice oil (above)
12x baby green tomatoes, cut in half
2 tbsp Arbequina olives, deseeded and chopped
1 tbsp preserved lemon, diced