Recipe from Panz Paerata and Sophie Barker of the Royal Albatross Centre. Published in the Delicious Dunedin cookbook.
We have two copies of this great cookbook to give away – click here to enter the competition.
It’s a real haven for wildlife down here on the Peninsula. There are more than 20 species nesting at the Albatross Colony (including penguins), and of course, we’re home to the world’s only mainland breeding colony for the Royal Albatross. We’ve always liked to deliver great hospitality to the tens of thousands of tourists who visit every year. 45 years ago that might have meant a cup of tea and a scone served by the guides. These days, we’re a bit more sophisticated!
I like recipes that don’t take two hours to build. This salad is simple to make and it really showcases our great Kiwi lamb and local produce. It’s just great New Zealand fast-food!
Simply Lamb Salad
Prep time 30 minutes | Cook time 25 minutes
Serves 2 | Skill level Easy
- 3 medium beetroot, peeled and coarsely grated
- 1 red onion, finely chopped
- ½ cup sugar
- ½ cup white vinegar
- ¼ cup water
- 2 tbsp raisins
- 1 tbsp olive oil
- 1 tsp Chinese five spice
- 1 tsp salt
- ½ tsp pepper
- 2 large handfuls mesclun lettuce leaves
- Handful of cherry tomatoes, halved
- 2 radishes, julienned
- ¼ fennel bulb, julienned
- ½ cup pickled cucumber
- Handful of chopped parsley
- Handful of sliced mint leaves
- 300g Otago-raised lamb rump, seasoned with mint, cook
- ed medium rare, thinly sliced
- ½ cup aioli dressing
- 2 handfuls kumara crisps
- Handful of black sesame seeds
- Sesame dressing (optional)
Stir all of the ingredients together in a large saucepan. Cover with a lid and bring to a boil over a high heat, then reduce the heat and simmer gently for 20 minutes, stirring occasionally. Remove the lid, stir again, and continue simmering until the liquid has nearly evaporated and the beets are cooked through.
Blend with a stick blender until the relish is as chunky or smooth as you like it (if using a blender or food processor, let the relish cool first). Serve at room temperature.
Relish will keep for 2-3 weeks in the refrigerator.
Toss the lettuce, tomatoes, radish, fennel, cucumber, and herbs together in a large bowl. Divide between two serving plates. Nestle the lamb slices amongst the salad, and drizzle with the aioli dressing. Garnish with kumara crisps and sesame seeds, and serve with beetroot relish and sesame dressing on the side.
Wearing gloves when peeling and grating the beetroot will help prevent staining your hands.
Recipe from Delicious Dunedin available in book stores across the country or online.
Delicious Dunedin features more than 90 recipes, over 100 great food anecdotes from the people of the city and stunning food photography by one of New Zealand’s leading food photographers, Kelly Lindsay. Delicious Dunedin is the essential, 410 page, guide to the city’s culinary treasures. It’s the perfect gift for all those who have lived in or passed through Dunedin – or those who need convincing to do so.
GrownUps have two copies of this great cookbook to giveaway. Click here to enter the competition.