Springbok, roasted tomato & goats cheese salad with avocado, rocket & couscous

Springbok, roasted tomato & goats cheese salad with avocado, rocket & couscous

INGREDIENTS

For the roasted tomato & goats cheese:

• A splash of olive oil
• A splash of vinegar
• 1 punnet cherry tomatoes
• 100g goats cheese cut into 3 pieces
• 1 clove garlic
• Salt and pepper to season

For Springbok:

• 300g springbok loin
• Butter & a splash of oil

For the spice rub:

• 2 Tbsp sugar
• 2 Tbsp Smoked paprika
• 1 Tbsp flakey sea salt
• 1/2 Tbsp freshly cracked black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander

Serve with:

• 1/2 cup couscous, prepared according to instructions on the packaging. Add 1 tsp stock powder
• 1/2 avocado, sliced
• A handful Fresh Italian parsley, roughly chopped
• A handful rocket

METHOD

1. For the Roasted tomatoes, arrange the tomatoes, goats cheese & garlic in a small oven tray add a splash of oil, vinegar and season with salt and pepper. Roast in the oven at 200 C for 15 - 20 minutes or until the tomatoes soften and the goats cheese turns a light golden brown colour.
2. For the springbok, combine the ingredients for the spice rub then evenly coat the springbok loin. Heat a non-stick pan with a splash of oil & on a high temperature, sear the springbok for 3-5 minutes on each side depending the temperature you prefer your meat. Allow to rest for about 10 minutes then cut into slices with a sharp knife to serve.
3. To serve, arrange the couscous on a plate, add the roasted tomato mixture & the sliced springbok. Serve with sliced avocado & rocket.

RECIPE NOTES

• Springbok meat is a very lean meat with deep red colour, high in protein with a minimal fat content. Springbok has an rich earthy flavour.
• It’s most succulent when cooked at a high temperature for a short period of time because of the low fat content. If you cook it too long the meat will become tough and dry out.
• Springbok meat is unique to South Africa and can be used for steak, kebabs, as a roasted or served raw in tartar or carpaccio.
• In this dish the acidity from the tomatoes, the creaminess from the avocado and the texture of the couscous work in harmony with the springbok.