This drool worthy dish is served with an almond Sauce, daikon and herb salad and cumin and paprika roasted cauliflower.


  • 1 kg bolar roast

  • 1 1/2 tablespoons ground sumac

  • 2 tablespoons coconut sugar

  • 1 tablespoon olive or coconut oil

  • 2 bay leaves

  • 1 cup beef or vegetable stock

  • 2 red onions, peeled and cut into wedges

  • 1 head garlic, halved on the round

  • 1 bunch fresh flat leaf parsley, to serve

  • sea salt and black pepper

  • Almond Sauce

  • 3/4 cup blanched almonds+

  • 1/2 cup (45g) rolled oats

  • 1 clove garlic, peeled and crushed

  • 1 tablespoon almond milk (or milk of

  • choice)

  • 1 tablespoon extra virgin olive oil

  • 1 tablespoon lemon juice

  • Cauliflower

  • 1 head cauliflower, roughly cut into large pieces

  • 1 tablespoon olive oil

  • 1 tablespoon ground sweet paprika

  • 1 tablespoon ground cumin

  • Pinch of salt

  • Daikon and herb salad

  • 1 daikon, skin removed and peeled into long strips

  • 1 cup picked mint leaves

  • 1 cup picked coriander leaves

  • 2 spring onions, white part only, finely sliced into long strips

  • 2 tablespoons olive oil

  • 1 tablespoon apple cider vinegar

  • 1 tablespoon raw honey


  • 1.

    Preheat oven to 150C. Mix sumac coconut sugar and a pinch of salt and pepper in a small bowl and rub over the meat.

  • 2.

    Place large round casserole dish on medium heat on stove, add oil, and cook meat for 2 minutes on each side to seal it.

  • 3.

    Remove meat from dish, turn off heat, add bay leaves and stock, place garlic in the middle of the dish and place bolar on top. Arrange onions around the meat, cover with lid (or double layered foil) and place in oven to cook for 2 hours.

  • 4.

    Whilst bolar is roasting, prepare the almond sauce.

  • 5.

    Soak rolled oats in 1/2 cup (125ml) water.

  • 6.

    Dry roast almonds in a large fry pan until lightly golden, then place in blender or food processor with oats, garlic, milk, olive oil and lemon juice and blitz until smooth.

  • 7.

    Once meat is cooked, pull apart using forks or place in the middle of the table for guests to do so. Serve with almond sauce to accompany.

  • For cauliflower:

  • 1.

    Preheat oven to 200C and line a tray with baking paper.

  • 2.

    Arrange the cauliflower pieces on the tray and drizzle with olive oil. Sprinkle the spices over the top and season with a pinch of salt. Toss the florets to ensure and even coverage.

  • 3.

    Bake in the oven for approximately 45 minutes or until golden and crispy.

  • For salad:

  • 1.

    To make the dressing whisk together the olive oil, apple cider vinegar and honey in asmall bowl.

  • 2.

    Place the daikon in a shallow dish or container and cover with dressing. Leave to marinate for a minimum of ten minutes.

  • 3.

    When ready to serve gently toss all the ingredients together.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1062kj
  • Fat Total 69g
  • Saturated Fat 21g
  • Protein 64g
  • Carbohydrate 51g
  • Sugar 20g
  • Sodium 1711mg

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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  • If you don’t have a casserole dish, sear off the beef in a fry pan then transfer to a large lasagna dish or roasting pan and cover with a double layer of foil.
  • Regular raw almonds are fine for the almond sauce, however will alter the colour of the sauce.

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