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

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

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  • 4
  • Easy
  • 20 minutes
  • 1 minute


  • 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

Cooking Instructions

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

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.

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.

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

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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