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Ostrich carpaccio with fresh apple, candy-striped beetroot and kohlrabi salad

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 1 minute

Ingredients

45 g Woolworths rainbow peppercorns, crushed
Sea salt, to taste
500 g ostrich fillet
2 T canola oil
50 g pecorino cheese, grated

For the salad:

2 Granny Smith apples
2 Woolworths candy-stripped beetroot
2 Woolworths golden beetroot
2 kohlrabi
1 lemon, juiced

For the dressing, mix:

2 T Dijon mustard
1 T honey
1 lemon, juiced
5 T extra virgin olive oil
Sea salt, to taste

Method

1. Mix the crushed peppercorns and salt, then roll the ostrich fillet in the mixture to coat it.

2. Heat the canola oil in a pan over a high heat until smoking hot, then sear the ostrich for 30 seconds on each side. Allow to rest for 2 minutes, then slice very thinly and place on a serving platter.

3. To make the salad, thinly slice the apples lengthways using a mandolin or a very sharp knife. Do the same with the beetroot and kohlrabi, then squeeze over a little lemon juice to stop them from turning brown.

4. To assemble, layer the thinly sliced apples, beetroot and kohlrabi onto the carpaccio, drizzle over the dressing and scatter with the pecorino.