Paddock To Plate

Try Matt Moran's delicious veggie and cheese salad!


  • 3 teaspoons white sugar

  • 3 teaspoons rice wine vinegar

  • 500 ml water

  • 3 baby beetroot, trimmed and scrubbed

  • 3 Bison potatoes

  • 1 pinch of saffron

  • 6 heirloom carrots, peeled

  • 1 small handful of baby beans, trimmed

  • 3 baby leeks, trimmed, soaked in cold water for 20 minutes to remove grit, drained

  • 6 baby cavolo nero leaves

  • ½ bunch flat-leaf parsley, leaves picked

  • 1 baby fennel bulb, fronds picked and reserved

  • 3 radishes, trimmed

  • 2 tablespoons roasted hazelnuts, coarsely chopped

  • 100 g Meredith marinated goats’ cheese (see note)

  • Hazelnut dressing

  • 55 g honey

  • 25 ml Chardonnay vinegar

  • 1 teaspoon Dijon mustard

  • 1 small clove garlic, crushed

  • 110 ml hazelnut oil


  • 1.

    Stir the sugar, vinegar and water in a saucepan over medium-high heat until sugar dissolves and bring to the boil. Add beetroot and simmer for 10-15 minutes or until tender. Set aside to cool in liquid. Drain beetroot and peel (use disposable gloves if you want to avoid stained hands), cut into wedges and set aside.

  • 2.

    Combine the Bison potatoes and saffron in a saucepan, add enough cold salted water to cover generously, bring to the boil over medium-high heat and cook for 10-15 minutes or until tender. Drain, then when cool enough to handle, cut into 1cm thick slices.

  • 3.

    Combine carrots and enough cold salted water to cover generously in a saucepan, bring to the boil over medium-high heat and cook for 10-12 minutes or until tender. Drain, then when cool enough to handle, cut into 1.5cm chunks.

  • 4.

    To make the hazelnut dressing, combine the honey, vinegar, mustard and garlic in a bowl. Gradually add hazelnut oil in a thin, steady stream, whisking continuously until well combined, season to taste.

  • 5.

    Just before serving, blanch beans and leeks separately in a saucepan of boiling salted water with a splash of olive oil added for 2 minutes or until bright green and just tender, drain and keep warm.

  • 6.

    Thinly slice the radish and fennel on a mandolin or with a sharp knife.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 590kj
  • Fat Total 35g
  • Saturated Fat 6g
  • Protein 11g
  • Carbohydrate 60g
  • Sugar 23g
  • Sodium 249mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Meredith marinated goats cheese is available in select delicatessens. The best place to source baby vegetables like the ones I’ve used in this recipe is farmers markets and specialist greengrocers.

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