A very satisfying salad full of the flavours of the East Mediterranean and perfect for a summer’s evening or lunch. The loin is delicate both in texture and in flavour. The crisp bread along with the cheese with the cinnamon adds an extra dimension – both ingredients will soak up the olive oil. A good alternative to the cheese would be ricotta. An alternative to the crips bread would be very chunky homemade croutons with seeds.
Tenderloin of kid
Tablespoon of chopped fresh marjoram
Tablespoon of olive oil
Zest of half a lemon
Salt to taste
Ingredients for salad
140g of anari (Cypriot whey cheese)
120g of spinach
4 oven -dried tomatoes (I dried fresh large deseeded tomatoes in the oven for 3 hours at 140◦C / 275F / Gas 1 with oregano, salt and olive oil)
Ten black olives
2 east Mediterranean style crisp breads roughly broken up
Half a teaspoon of cinnamon
A generous glug of olive oil
Salt to taste
- Preheat the oven to 150◦C / 300F / Gas 2
- Marinade the tenderloin in olive oil, lemon zest and fresh marjoram for 30 minutes.
- Wash the spinach and leave to drain.
- Crumble the cheese and mix in the cinnamon, place in an oven proof dish. Gently warm the cheese in the oven for ten minutes.
- While the cheese is warming roughly chop the spinach and tomatoes and place into a salad dish. Add the olives and roughly broken up crisp breads.
- When the cheese is ready add to the dish and pour on some good quality olive oil. Season with salt.
- Increase the oven temperature to 200◦C / 400F / Gas 6 and heat a griddle pan. Place the tenderloin on the hot griddle pan for 2 minutes on each side.
- Season with salt to taste and finish in the oven for 6 minutes for medium cooked. Allow to rest.
- Carve the meat in thick slices and place on top of the salad.
I originally included fresh cherry tomatoes but decided that they didn’t add much especially as the oven-dried tomatoes have such a strong flavour.