Ostrich fillet, tomatoes and cannellini beans



Ingredients 16
Servings 1
Minutes 40 min

Ingredients

Serving Change
  • 500
    g
    ostrich fillet, cubed
  • sea salt and black pepper
  • 1
    Tbs
    fresh oregano, chopped
  • juice and grated zest of 1 lemon
  • 2
    garlic cloves, crushed
  • 1/4
    cup
    extra virgin olive oil
  • 4-5
    long fresh rosemary sprigs for skewers
  • FOR THE SALAD:
  • 500
    g
    vine tomatoes
  • 400
    g
    tin cannellini beans, drained & rinsed
  • 10
    g
    chives, chopped
  • 50
    g
    black olives
  • FOR THE DRESSING:
  • 1
    garlic clove, crushed
  • 1
    Tbs
    balsamic vinegar
  • 1/4
    cup
    extra virgin olive oil
 

Method

40 min
 
Place the ostrich cubes in a shallow bowl and season well. In a bowl whisk together the oregano, lemon juice and zest, garlic and olive oil, pour over the ostrich. Allow to stand for 20 minutes.

Thread the cubes onto the rosemary skewers or presoaked kebab sticks.

Heat a griddle pan, cook ostrich for 2–3 minutes on each side, remove and set aside to rest.

For the salad: Brush the tomatoes with olive oil, griddle for 4–5 minutes; remove and season. Place the beans, chives and olives in a bowl.

For the dressing: Whisk together all the ingredients and pour over the beans.

To serve: Serve the kebabs with the salad and top with the tomatoes.

Serves 4.

Reprinted with the permission of Fairlady.

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Read more on: ostrich fillet  |  food24  |  recipes  |  entertaining
 

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