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Smoked Kelp Crusted Lamb & Bean Salad

Recipe & Photo by Alison Pirrie-Mawer

A satisfying dish for a cold winter night. Smoked Kelp flavours, tenderises & reduces the need for salt flavouring, producing meat that is tender & juicy.


Serves 2


lamb loin
2 tsp Pacific Harvest Smoked Kelp seasoning
2 tbsp oil


2 tins (800g) broad beansportrait
1 bunch asparagus
1 cup Pacific Harvest Sea Lettuce flakes
2 tsp Pacific Harvest Dulse flakes
1 tbsp capers
8 sundried tomatoes

Salad Dressing:

handful parsley
handful thyme
juice of one lemon
4 tbsp olive oil
salt & pepper for seasoning


Combine 2 tablespoons of oil in a small bowl with the Smoked Kelp. Coat lamb loin on both sides with mixture and put aside till salad is made. Slice the asparagus diagonally approximately 1 inch thick and discard the woody end. Blanch the asparagus for 1 minute in a pan of boiling water so it is still al dente. Remove asparagus from the water and rinse under cold water to stop it cooking further and it will also help retain the colour (keep water in pan for Sea Lettuce flakes). Put the Sea Lettuce flakes and Dulse flakes into a sieve and dip into the pan of boiled water, leave for 2 minutes until lettuce is soft. Remove from sieve and place into a large bowl.

Drain the broad beans and place in bowl with Sea Lettuce flakes, Dulse flakes and asparagus. Chop sundried tomatoes and capers and add to bowl. Grind up the herbs with 3 tablespoons of olive oil in a pestle and mortar. Add the lemon juice and season with salt & pepper. Taste and adjust with more seasoning, oil or lemon juice if required. Add this dressing to the bowl with salad ingredients and combine to coat everything. Divide between 4 plates or leave in a large bowl for people to help themselves.

Over a medium heat, place a cast iron frying pan and add the lamb to it once pan is hot. Fry on either side for 2 minutes, you want to keep the meat pink in the centre so it stays tender. Remove from the pan an allow it to rest for 2 minutes before slicing. Serve on top of bean salad.

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