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Recipes OSTRICH CARPACCIO

OSTRICH CARPACCIO

Prep 15 mins
Cooking 1 min
Serves 2 as a main or 4 as a starter

Nothing like a delicious, easy to make dish this summer. Ensuring a complementary balance between the tender ostrich fillet and the must have healthy greens - it will leave you wanting more.

- WHAT YOU WILL NEED -

  • FOR THE DRESSING
  • 5 Tbsp olive oil
  • 2 Tbsp lemon juice (the juice of 1 lemon)
  • 2 Tbsp honey
  • 2 Tbsp Dijon mustard
  • 1 tsp salt
  • 2 cups, mixed baby greens
  • ¼ cup pomegranate rubies
  • 2 small radish, finely sliced
  • 400g ostrich fillet, fridge cold
  • 1 Tbsp olive oil
  • 2 Tbsp MOROCCAN SPICE

- METHOD -

For the dressing - combine all the ingredients in a small bowl. Whisk well and set aside. Remove the ostrich from the fridge and drizzle with olive oil and add the Cape Herb & Spice Moroccan Seasoning. Rub the spice evenly over the fillet.

In a very hot non-stick pan sear the ostrich for 1 minute, make sure you turn it frequently so the cook is even all round. Following that, place the meat on a board and let it rest for 5 minutes.

Using a very sharp knife slice thin slices of the ostrich and lay them onto a plate.

Toss the greens with the pomegranate rubies, adding radish and vinaigrette. Pile the greens over the ostrich and give everything an extra sprinkle of the Cape Herb & Spice Moroccan Seasoning and enjoy!

Recipe concept, photography and video by Bianca Davies: @beeblegum on Instagram | http://thesecretlifeofbee.co.za/ 

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