Name: Ostrich fillet, tomatoes and cannellini beans
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4 servings
Cuisine: Cooking Method
Ingredients: 500 g ostrich fillet cubed; sea salt and freshly ground black pepper; 1 fresh oregano chopped; lemon zest and juice; 2 garlic cloves crushed; 1/4 cup olive oil extra virgin; fresh rosemary sprigs; 500 g vine tomatoes; 400 g cannellini beans tinned; 10 g fresh chives chopped; 50 g black olives; 1 garlic cloves, crushed; 1 vinegar balsamic; 1/4 cup olive oil extra virgin

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Ingredients (14)

500 g	ostrich fillet — cubed
	sea salt and freshly ground black pepper
1	fresh oregano — chopped
	lemon — zest and juice
2	garlic cloves — crushed
1/4 cup	olive oil — extra virgin
	fresh rosemary — sprigs

For the salad:

500 g	vine tomatoes
400 g	cannellini beans — tinned
10 g	fresh chives — chopped
50 g	black olives

for the dressing:

1	garlic — cloves, crushed
1	vinegar — balsamic
1/4 cup	olive oil — extra virgin

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Method:

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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