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Springbok Loin with Turnip And Cashew Nut Purée

Springbok Loin with Turnip And Cashew Nut Purée

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A dish made for Heritage Day – tender springbok loin with a creamy purée and herby salsa verde.

  • Makes : 4 |
  • Difficulty:

  • Prep Time : 15 mins |
  • Cook Time : 30 mins
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Turnip & Cashew Nut Purée
400 g turnips, peeled and cubed
50 g cashew nuts
300 ml milk
1 tsp (5 ml) Dijon mustard
15 g butter
salt and pepper for seasoning

Springbok Loin
± 500 g springbok loin
1 tsp (5 ml) smoked paprika
1 Tbsp (15 ml) zataar spice
1 Tbsp (15 ml) olive oil

Leeks
250 g baby leeks
1 Tbsp (15 ml) olive oil
salt and pepper for seasoning

Salsa Verde
5 g picked mint leaves
5 g picked parsley
10 g picked fresh basil
1 clove garlic
2/5 (100 ml) olive oil
zest of 1 lemon

Turnip & Cashew Nut Purée
Place the turnips, cashew nuts and milk into a small saucepan. Bring to a gentle simmer and simmer for ten minutes or until the turnips are cooked through and soft. Place into a blender with the Dijon mustard and butter and blend until smooth. Season the purée to taste and place back into the saucepan until ready to use.

Springbok Loin
Preheat the oven to 180 °C.

Mix together the paprika and zataar spice and rub over the springbok loin. Heat the oil in a pan and sear the springbok on all sides. Place onto a roasting tray and roast for 7 minutes in the oven. Remove from the oven and set aside to rest (this springbok can also be seared on the braai instead of in the oven).

Leeks
While the springbok is cooking, heat a griddle pan over a high heat until smoking. Drizzle the leeks with olive oil and grill for 2 minutes, then turn over and grill for a further 2 minutes. Place on a baking tray and season with salt and pepper. Braise for 10 minutes in the oven until tender.

Salsa Verde
Place all of the salsa verde ingredients into a blender and blend until smooth.

To Serve
Heat the purée gently in the saucepan until warmed through. Add a large spoonful onto serving plates and spread it with the back of a spoon.

Slice the loin into medallions and place on top of the purée. Top with salsa verde and serve.