A zesty refreshing seasonal salad paired with succulent rabbit
Asparagus Salad
- 1/3 cup Mint & Coriander roughly chopped
- 2 bunches of fresh thin asparagus sliced roughly
- 100g sliced almonds
- 2 red chilli’s finely sliced
- 4 garlic cloves crushed
- 1 small knob of fresh ginger grated
- 2 tbsp Sesame Oil
- 2 tbsp Cider Vinegar
- 2 tbsp Vegetable Oil
- 2 tbsp lime juice
- 2 tbsp honey
- 2 tbsp Soy Sauce
Mix together, cover and leave in fridge for 3 hours
Rabbit
Skin and remove bone of rear legs. Take the meat and brine overnight in 2 cups of water to 2 Tbsp of plain salt (not iodised). Pat dry and cover in oil and The Original Smoke & Spice Co SPG Seasoning.
Grill on a hot BBQ until medium rare.
Let rest and serve with salad – a stunningly simple and delicious dish that puts those pesky bunnies to good use.
Cheers and Enjoy
Marcus
Int’l Kiwi Chef
Quite good with rod and gun
