Rooibos tea-smoked Springbok salad

AUTHOR
Shirley Vincent
DIFFICULTY
easy
RATING
3 1

Ingredients

Servings: 1
  • 1 parried springbok crib (or another South African antelope species)
  • 20 mg Rooibos tea leaves
  • 20 mg Jasmine tea leaves
  • 7-10 Tbsp Peel of 1 orange
  • 1 handful of dried Naartjie peel (tangerine or orange peel)
  • 3 TABLESPOONS demerara sugar
  • 3 Star anise, crushed
  • 3 Cinnamon sticks
  • 10 ml Szechuan peppercorns, crushed
  • 50 ml Balsamico
  • 150 ml Olive oil
  • 1 TEASPOON Dijon mustard
  • 1 TEASPOON Honey (or to taste)
  • 1 TEASPOON white sugar (or to taste)
  • 7-10 Tbsp Freshly ground salt and freshly ground black pepper
  • 200 g mixed salad leaves
  • 150 g cherry tomatoes
  • 1/2 cucumber, cut into strips
  • 1 Basket sugar snap peas, blanched
  • 1/2 Basket of baby corn, l.s.
  • 1 collar green asparagus, blanched
  • 4 TABLESPOONS Olives
  • 1 cup(s) Croutons
  • 7-10 Tbsp Maldon sea salt and freshly ground black pepper

Directions

  1. 1

    For the marinade, place all the ingredients in a small bowl and mix to a spice mixture. Carefully rub the ribs with the smoke marinade and leave to stand overnight in the refrigerator.

  2. 2

    The next day, put the oak shavings in a smoke oven and hang the meat inside. Leave to smoke for about 35 minutes or until it has a pleasant smoking aroma.

  3. 3

    For the balsamic dressing, mix all the ingredients well in a bowl.

  4. 4

    Combine the salad ingredients and drizzle with the balsamic dressing.

  5. 5

    After smoking, remove the marinade with a clean cloth and slice the ribs as thinly as possible. Arrange on the salad leaves.

  6. 6

    Recipe: Cape Wine Braai Masters - grill like South Africa's winemakers.

Categories & Tags

Main DishesheartySaladBarbecue