Ap­ple and os­trich salad

SERVES 6 PREPA­RA­TION: 5 MIN COOK­ING: 10 MIN

Drum Food - - CONTENTS -

SALAD

15ml (1T) olive oil 3 car­rots, cubed

1 sprig fresh rose­mary 200g os­trich fil­let 2 ap­ples, sliced

DRESS­ING

5ml (1t) Di­jon mus­tard

10ml (2t) ap­ple cider vine­gar 10ml (2t) ex­tra vir­gin olive oil

TO SERVE

hand­ful fresh salad leaves,

chopped

30g wal­nuts, chopped

1 SALAD Heat the oil in a pan over medium-high heat, add the car­rots and stir-fry for 5 min­utes.

2 Push the car­rots to one side and add the rose­mary, os­trich and ap­ple slices. Cook, turn­ing the meat once, for 5 min­utes.

3 Trans­fer the meat to a cut­ting board and slice.

4 DRESS­ING Mix all the in­gre­di­ents to­gether in a bowl un­til in­cor­po­rated.

5 TO SERVE Spread the salad leaves on a serv­ing plate, add the car­rot mix­ture, meat pieces and wal­nuts. Serve with the dress­ing.

Os­trich meat is lean and tastes sim­i­lar to beef. Just be care­ful not to over­cook it.

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