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"Goat is the world's most consumed meat and we hardly give it a look in Australia. I adore it in so many different preparations, from South-East Asian dishes through to Italian braises, but my favourite is Jamaican curry with its heady spices," says Evans. "I see spices as nature's medicine cabinet and use them in as much of my cooking as possible. If you can't get your hands on quality goat meat (farmers' markets are a good bet or online), then feel free to substitute lamb or another protein. But if you've never had goat before, I urge you to give it a whirl."

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Cabbage, pea, mint, chilli and parmesan salad


You'll need

100 gm peas, podded (about 250gm unpodded) 400 gm cabbage, shredded 150 gm small radishes, thinly sliced lengthways 1 cup each (loosely packed) mint and flat-leaf parsley, torn 1 long red chilli, seeds removed, finely chopped 80 gm parmesan, finely grated   Lemon dressing 100 ml extra virgin olive oil 50 ml lemon juice

Method

  • 01
  • Blanch peas until bright green (1-2 minutes), drain and refresh, drain again and reserve.
  • 02
  • For lemon dressing, whisk ingredients in a bowl, season to taste and set aside.
  • 03
  • Combine peas, cabbage, radish, herbs, chilli and half the parmesan in a large bowl and toss to combine. Add lemon dressing, season to taste and mix until cabbage begins to wilt (1-2 minutes). Adjust seasoning and serve salad scattered with remaining parmesan.
NoteIf your radishes are very small, halve them lengthways.

“I visited Mr Wolf in St Kilda recently andhad a fabulous cabbage, pea, mint, chilliand parmesan salad. I’d love to have Karen Martini’s recipe.”
Denise Bennett, St Kilda, Vic

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At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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