Roast brinjal and kudu carpaccio salad with yoghurt and lemon buchu dressing

Trim all the sinew from the kudu fillet and pat it dry using kitchen paper.

Combine 2 T olive oil and the sumac to make a paste and rub it all over the fillet, reserving any leftover paste. Roll the meat tightly in cling film and chill for a few hours or preferably overnight.

Remove the cling film, then sear the fillet on all sides in a very hot skillet until nicely caramelised. Remove from the skillet and allow to cool, then smear with a little more of the sumac-oil paste.
Again, roll the meat up tightly in cling film, then place in the freezer for a few hours, or until the fillet is firm but not frozen.

Meanwhile, trim the brinjals and slice them lengthways into 1 cm-thick slices. Heat a heavy-bottomed skillet or griddle pan, then brush the brinjal slices on both sides with olive oil and season to taste. Fry until tender and charred on both sides, then drain on kitchen paper.

To make the dressing, combine the yoghurt and chopped buchu in a mixing bowl, then add 1 T olive oil, a squeeze of lemon juice and seasoning, to taste. Stir, then adjust to your preferred consistency with a little white wine, if desired.

Blanch the green beans then refresh in icecold water. Arrange the charred brinjal slices on a platter. Unwrap the kudu fillet and slice it very thinly, then arrange the slices over the brinjal.
Scatter with the torn mozzarella, then drizzle with the yoghurt dressing. Garnish with the green beans and nasturtium leaves.