SPRINGBOK AND TOASTED SESAME SALAD
Instead of the usual hot beef salad, which is a great spring salad because its a warm salad while its still a little cool outside, BUT trying to use more local/traditional produce I want to change it to a springbok salad.
Remembering that springbok should not be over cooked and rare in the middle its delicious if you melt butter in a pan and as it starts to turn a golden nut colour place the springbok loin in and season well all over, brown on all sides then deglaze the pan with brandy and allow to flame. Remove the springbok and allow to rest. Slice thinly.
Make some black pepper and garlic croutons by cutting cubes of ciabatta, drizzle them with olive oil and black pepper and bake at 180'C until golden and crispy. Rub fresh garlic over them.
Toss some mixed lettuce leaves together, cut some cherry tomatoes in half, some blanched asparagus tips and fold together with the springbok and croutons and the liquid from the pan you browned your springbok in.
Crumble some goats feta on top and sprinkle a few toasted sesame seed over and serve while still warm.
