2 buffalo scotch fillets
1 teaspoon native pepper-leaf
2 teaspoons macadamia oil
salt
1 clove garlic, crushed
1 tablespoon grated palm sugar, (or brown sugar)
2 limes, juiced
1 tablespoon fish sauce
1 red chilli, finely chopped
2 teaspoons macadamia oil, extra
3 cups mixed green leaves
Jack fruit, cut into strips

Method:
Season fillets with native pepper-leaf. Drizzle with macadamia oil and season with salt. BBQ until medium-rare.

For the dressing
Crush garlic and combine with sugar until it forms a paste-like consistency.

Into a glass jar combine lime juice, fish sauce, chilli, garlic and macadamia oil. Shake ingredients well to combine.

To assemble
Slice the cooked buffalo into thin strips. Place salad leaves in a bowl, add ¾ of the dressing mixture and toss well to combine.

Place salad leaves on a serving plate. Add jack fruit. Season the buffalo with the remainder of the dressing and add to the salad.