- 2 wallaby fillets
- 1 tbsp olive oil
- 5 sprigs of thyme, leaves coarsely chopped
- Freshly ground black pepper
Horseradish creme fraiche
- 200 g crème fraiche
- 1 tbsp wholegrain mustard
- 2 cm piece fresh horseradish root, peeled and finely grated
- zest of 1 lemon
- 1 tsp Dijon mustard
- 1 tbsp white wine vinegar
- 1tbsp olive oil
- 10 chat potatoes, boiled, cooled and halved
- 5 sprigs samphire, blanched and refreshed
- 100 g (½ cup) podded broad beans, blanched and peeled again
- 40 g (¼ cup) raw fresh peas
- 2 cups mixed leaves
Place a medium-size frying pan over hot coals or preheat a barbecue flat plate to high.
Drizzle the wallaby fillets with oil, then scatter with thyme and season all over with pepper.
When the pan or grill plate is smoking hot, cook the wallaby fillets for about 1 ½ minutes on each side – you want to keep the meat rare and tender. Place on a wire rack to rest for 3 minutes.
To make the horseradish crème fraiche, combine all the ingredients in a bowl.
To make the vinaigrette, place all the ingredients in a bowl, season to taste and whisk until well combined.
Place all the salad ingredients in a large bowl, pour over the vinaigrette and gently toss to combine. Divide the salad among serving bowls.
Slice the wallaby on an angle against the grain. Place on top of the salad and top with a spoonful of creme fraiche mixture.