OSTRICH FILLET AND PEARL COUSCOUS SALAD

by chef Graham Neilson of 9th Avenue Bistro

Serves 4

INGREDIENTS

Grilled ostrich fillet

4 fillets

salt, pepper

extra virgin olive oil

Pearl couscous

1C pearl couscous

1 onion, diced

1 carrot, diced

1t harissa paste

1t cumin

½ cucumber

salt to taste

Garnish

labneh (Greek yoghurt)

pomegranate molasses

METHOD

Grilled ostrich fillet

1. Season with salt, pepper and extra virgin olive oil.
2. Grill in a hot pan until medium rare.
3. Rest the fillet for a few minutes before slicing across the grain.

Pearl couscous

1. Boil the pearl couscous in water for approximately 9 minutes, until al dente.
2. Fry onions, carrots, harissa and cumin.
3. Slice cucumber in half, lengthways and deep seed.
4. Blow torch cucumber and dice.
5. Combine all ingredients together and mix well.

PLATING

Serve grilled ostrich and couscous with a tablespoon of labneh and drizzle with pomegranate molasses.