Karoo Lamb Salad with Avocado and Peppadews


  • For the salad
  • 500 g deboned loin of Karoo lamb
  • Olive oil
  • 1 x 420g bottle preserved peppadews (drain and keep the syrup)
  • Mixed baby salad and herb leaves
  • At least 3 ripe, firm avocados, sliced thickly
  • 1 x 420 g tin of borlotti beans
  • 1 x 420 g tin cannellini beans
  • 1 x 420 g tin of red or black beans
  • 100g unsalted pistachio nuts
  • Ground sea salt
  • Black and pink peppercorns
  • For the peppadew and fynbos honey salad dressing
  • 250 ml peppadew syrup (drained from the preserved peppadews)
  • 62,5 ml fynbos honey
  • Juice of 1 lemon
  • 125 ml coriander leaves, roughly chopped
  • For the Pinotage reduction
  • 250 ml Pinotage
  • 62,5 ml fynbos honey


Heat olive oil in a saucepan over high heat and sear the fillet, remove and set aside. Keep warm. Lower the heat and stir-fry the peppadews. Remove from pan as soon as they start to caramelize.
Heat the peppadew syrup in the saucepan and reduce by half. Add the honey, lemon juice and half of the coriander leaves. Heat through and take of the heat. Keep warm.
In a saucepan, combine the pinotage and fynbos honey, then reduce until thick and syrupy.
Arrange the salad and herb leaves on a platter.
Combine the avocado slices, beans and pistachio nuts, then dress with the Pinotage reduction then arrange on the leaves.
Thinly slice the filet and arrange on the salad.
Scatter the caramelized peppadews over the salad.
Drench the salad with the hot peppadew-and-honey-sauce.
Season with ground salt and pepper.
Serve immediately with crusty bread. (Can be served cold as well)


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