Peter Rabbit in Mr Mcgregor’s Salad

Name: Peter Rabbit in Mr Mcgregor’s Salad
Ingredients: 1 125 g tub natural yoghurt; 1 teaspoon best olive oil; 4 tablespoons olive oil; scant tablespoon wine vinegar; salt and pepper; 2 tablespoons ordinary olive oil for frying; 1 packet mixed lettuce leaves; 2 portions boned rabbit, approx. 150 g each; ½ teaspoon dried thyme; 4 cloves garlic, crushed with flat of knife; 1 handful smallest carrots possible; 1 handful radishes; 1 tablespoon Dijon mustard; ½ teaspoon Dijon mustard; 2 tablespoons wine vinegar

Preparation info

Difficulty
Easy

Appears in

How To Eat

By Nigella Lawson

Published 1998

About

Ingredients

1 125 g tub natural yoghurt
1 teaspoon best olive oil

Main course
Gluten-free

Method

Make the marinade by mixing together the yoghurt, olive oil, vinegar, mustard, garlic and thyme. Add the rabbit pieces, turn to make sure they’re marinaded on all sides, cover and leave for 12 hours, or thereabouts, in the fridge.

At about the time you want to eat, preheat the oven to gas mark 6/200°C