Salad gem from Karoo


THIS week’s recipe is for marinated Klein Karoo ostrich fillet and sweet cinnamon butternut and sweetpot salad.

ORIGINS IN KAROO: Marinated ostrich fillet and sweet cinnamon butternut and sweetpot salad Picture: SUPPLIED


Ostrich Fillet 250g


Garlic 2 cloves chopped

Olive oil 30ml

Salt and pepper pinch

Half a lemon

Balsamic 30ml

Dijon mustard 1 tablespoon


Whisk ingredients together. Place fillet in marinade for an hour. Flame-grill it to your liking.


Garlic 1 clove

Oliveoil 30ml

Dijon mustard 1 tablespoon

Pinch of parsley

Wholegrain mustard 1 tablespoon


Red wine vinegar 2 teaspoons

Whisk together. This will be drizzled over the salad.


Butternut 87g

Sweet potatoes

Oil 1 tablespoon

Salt and pepper

Squeeze of honey

Cube butternut and sweet potato and sprinkle with cinnamon, oil and salt and pepper and roast.


Lettuce 10g

Rosa tomatoes 6 cut in half


Rocket 10g

Feta 20g

Avocados – half

Parsley 2g

Mange tout 16g (6)

Mixed toasted seeds 12g

Olives 250g

Mix ingredients together and drizzle with the salad dressing.

Slice the ostrich according to your taste and plate accordingly. Serves two.

Win a Sunday lunch for two at My Pond Hotel by answering this question: How much garlic should be added to the dressing? Write the answer and your name and phone number on a piece of paper and drop it off at the TotT offices by Tuesday August 7. Last week’s winner is Caryl-Anne Austin.

Lara Krull is the executive chef for Lily Restaurant at My Pond Hotel.

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