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Try Matt Moran's delicious veggie and cheese salad!
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.
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.
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.
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.
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.
Thinly slice the radish and fennel on a mandolin or with a sharp knife.
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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