DUNE SAGE, KAROO LAMB AND KALE SLAW WITH SESAME BRITTLE

Dune sage infuses a savoury flavour into traditional slow-cooked Karoo lamb in this recipe. It is served with a fresh, crunchy slaw and creamy mayonnaise with a sesame brittle for extra texture.

SERVES 2

DIFFICULTY: EASY

PREPARATION TIME: 45 MINUTES

COOKING TIME: 3 HOURS

RECIPE DEVELOPED BY:

Kirsten Armitage – ICA 3rd-year student, specialising in Product Development (NPD)

STYLING & PHOTOGRAPHY:

Marilé du Plessis – ICA 3rd-year student, specialising in Media Communication

WINE PAIRING:

Ricardo Whittaker – ICA 3rd-year student, specialising in Professional Wine Studies & Event Coördination

Darling Cellars Chocoholic Pinotage 2020

BRITTLE

45ml (3 tbsp) sugar
15ml (1 tbsp) black sesame seeds
15ml (1 tbsp) white sesame seeds, toasted
10ml (2 tsp) dune sage, finely chopped
5ml (1 tsp) salt

TO SERVE

300g Rainbow Slaw / Green Slaw
250ml (1 cup) braised lamb, pulled (or leftover braai meat)
125ml (½ cup) Greek yoghurt
Add salt to taste

For the brittle, line a baking tray with baking paper. Heat the sugar in a small pot over medium heat until golden brown. Add the black and white sesame seeds. Carefully spread this out onto the lined tray and allow it to cool. Break into pieces and grind in a pestle and mortar until fine crumble forms.
Remove the brittle from the pestle and mortar. Add the salt and dune sage and grind until green and moist. Use the dune sage salt to season the brittle. Store in an airtight container until needed.
To assemble the salad, mix the slaw and lamb together and arrange the mixture on a serving platter. Sprinkle the dune sage brittle over the salad. Serve the salad with the Greek yoghurt on the side.

TIP: To intensify the dune sage flavour, add dune sage to your lamb while braising.

WINE PAIRING: Darling Cellars Chocoholic Pinotage 2020

There is no problem too big that cannot be solved with a braai. To braai is to be South African and this is what inspired my recipe.

This salad is made by using leftover meat from the weekend’s braai. I added vegetables like healthy cabbage and carrots that are easily found from street vendors or local supermarkets. The indigenous hero is Dune Sage, which has a pungent smell and strong, bitter, peppery flavour. The stock from cooking the lamb was also used to cook the vegetables as well as for the dressing, so very little gets wasted.

Not only does the recipe provide a nutritional punch, it is a balanced meal made using sustainable ingredients that are environmentally friendly.

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