Recipe for Flame-Grilled Strips of Ostrich and Asparagus with Balsamic Beets and Greens (Serves 10)

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Yield:

Ingredients:

Amount	Ingredient
20 x	Baby beetroots
1/2 kg	Ostrich fillet strips
1 kg	Mesclun salad mix
2 bn	young asparagus, blanched
50 gm	toasted pine nuts
1 bn	Chervil, for garnish
100 ml	extra virgin olive oil
100 ml	balsamic vinegar

Instructions:

Instructions: 1. Cook beetroot in a saucepan of salted boiling water until tender.

2. Combine with mesclun and pine nuts, dress with olive oil and vinegar, and season to taste.

3. For each serve, quickly sear 150 g fillet strips and 4 asparagus spears over a flame grill.

4. Serve over beets and greens, garnished with chervil.

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