Combine the following in a small electric chopper, blending and shaking until you have a well mixed paste:

Cumin seeds, black peppercorns, sea salt, Moroccan “ras et hanout” spice, ground cloves, coriander seeds, ½ clove of garlic, 6 soft-dried apricots, tomato paste, white wine vinegar, 1 handful fresh cilantro leaves (washed), 2 handfuls fresh mint leaves (washed, stems removed) fresh lemon thyme, fresh rosemary needles, lemon juice, olive oil, 1 dried chili (whole), 1 tsp cherry balsamic vinegar, freshly toasted pine nuts and sesame seeds (1 TBSP each).

Add 1 TBSP each of fresh sheep and goat cheese to the remaining paste and blend until well mixed – add a drop of olive oil or lemon juice if too dry. Transfer paste to a pretty bowl for serving and refrigerate covered until needed.