Roast springbok saddle with beetroot tzatziki

Serves 6 Preparation time 1 hour Cooking time 1 hour

You need

• 1 saddle of springbok (or impala)

FOR THE MARINADE • 60g butter • 20ml brown sugar • 20ml flour • 20ml mustard powder • 10ml coarse salt • 2 cloves garlic, crushed • a 3cm piece of fresh ginger, peeled

and finely grated • 2 teaspoons (10ml) dukkah • ½ teaspoon (2,5ml) dried thyme • ½ teaspoon (2,5ml) sumac

FOR THE POTATOES • 20ml extra-virgin olive oil • 3 tablespoons (45ml) sesame seeds • 6 potatoes, boiled, peeled and sliced

FOR THE BEETROOT TZATZIKI • 1 small raw beetroot, grated • ½ cucumber, grated • 1 clove garlic, crushed • 1 teaspoon (5ml) finely chopped fresh mint • 1 cup (250ml) Greek-style yoghurt

FOR THE TAHINI-HONEY SAUCE • ¼ cup (60ml) tahini (sesame paste, available in the health section of supermarkets) • 2 tablespoons (30ml) honey • 2 teaspoons (10ml) extra-virgin olive oil • 100ml Greek-style yoghurt

This is how

Marinate the meat Combine all the marinade ingredients to form a paste and rub it all over the saddle. Allow to rest for 30 minutes. Salt the cucumber Add 1 teaspoon (5ml) salt to the cucumber, let it drain for 20 minutes in a colander, rinse in fresh water and let it drain again for 15 minutes in a colander. Cook the meat Heat the oven to 220ºC. Rub a roasting pan with the olive oil and place the meat in the centre. Sprinkle half of the sesame seeds around the meat and top it with the slices of cooked potato. Then sprinkle the rest of the sesame seeds over the potatoes and roast for approximately 1 hour or to your liking. Make the beetroot tzatziki Combine the beetroot, cucumber, garlic and mint, and season to taste. Lightly fold the yoghurt into the beetroot mixture. Make the tahini-honey sauce Combine all the ingredients and whisk until smooth. To serve Serve the meat and sesame potatoes with the tahini-honey sauce and beetroot tzatziki on the side. >