Lamb and kumara salad
- Trim off and discard fat from the lamb steaks. Peel the kumara. Bring a pot of salted water to the boil and boil the kumara until just-cooked, but still slightly firm.
- Put aside to reach room temperature. Meanwhile, remove the stem, white ribs and seeds from the capsicum and discard. Dice the flesh small. Heat the oil in a heavy frying pan and cook the lamb steaks for 2-3 minutes per side, or until they are medium-rare, seasoning as they are turned. Put aside to rest.
- Wash and dry the mixed salad greens and pull off and discard any leggy stems. Make a dressing by stirring the sesame paste (sometimes called sesame sauce) and two tablespoons of the peanut oil together with a little salt and pepper.
- To assemble the dish, toss the greens with the remaining peanut oil, add salt and pepper and place on four plates. Holding a sharp, thin-bladed knife on an angle, slice the lamb steaks across the grain and drape over the top. Cut the kumara into 1/2cm discs and distribute evenly among the plates.
- Scatter the diced capsicum, sesame seeds and coriander leaves over everything, with a little more salt and cracked black pepper. Drizzle with the sesame dressing and serve.