Ostrich fillet, tomatoes and cannellini beans

Fairlady
4 servings Prep: 25 mins, Cooking: 10 mins

Quick lean dinner for the family!

By Food24 March 10 2017
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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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