Vic Williams: Lamb and kumara salad

Lamb and kumara salad. Picture / Bradley Ambrose

Serves 4

4 lamb steaks, cut from the leg, 2-3cm thick
3-4 medium red kumara
1 red capsicum
2 tbsps vegetable oil
2 handfuls mixed salad greens
1 tbsp sesame paste (sometimes called sesame sauce)
3 tbsps peanut oil
2 tsps sesame seeds
2 sprigs coriander

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 salad greens and pull off and discard any leggy stems. Make a dressing by stirring the sesame paste 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.