Strawberry-Spinach Salad

Ingredients

• 700 g ostrich fillet (ready to cook)
• 1 untreated orange (juice)
• 1 tbsp orange zest
• 2 tbsp liquid honey
• 2 Garlic cloves
• 4 Tbsp sunflower oil
• Salt
• Pepper (freshly ground)
• 3 onions
• 1 red bell pepper
• 1 yellow bell pepper
• 250 g crème fraîche
• 50 ml Heavy Cream (at least 30% fat)
• 1 tbsp Lemon Juice
• 3 tbsp coarse Dijon mustard
• 2 tbsp small pickled capers
• 1 tbsp chopped parsley
• Tabasco

Instructions

1. 1.

   Preheat the oven grill. Soak wooden skewers in water. Wash the ostrich meat, pat dry, remove excess tendons and skin, and cut into bite‑sized cubes. Mix orange juice, zest, and honey. Peel and press garlic into the mixture. Add 2 tbsp oil and season with salt and pepper. Toss the meat cubes in the marinade and let sit for about 30 minutes.

2. 2.

   Peel onions, quarter lengthwise, blanch in boiling salted water for 2 minutes, drain, rinse under cold water, and let dry. Wash bell peppers, trim, quarter, remove seeds, strip off white membranes, and cut into bite‑sized pieces.

3. 3.

   For the sauce whisk crème fraîche with cream, lemon juice, and mustard; stir in capers and parsley, season with a few drops of Tabasco, salt, and pepper to taste. Thread marinated meat, bell pepper pieces, and onions alternately onto wooden skewers. Brush remaining oil over them and grill on an oiled rack under the preheated oven grill for about 10 minutes, turning occasionally until cooked through. Plate the ostrich‑meat vegetable skewers and serve with the sauce.