Serves 2

Ingredients:

400 g Ostrich fan fillet

2 Garlic cloves, finely chopped

1 sprig rosemary, removed from stem and finely chopped

2 Tblsp Balsamic vinegar

2 Tblsp Olive oil

Oryx desert salt to taste

Freshly cracked black pepper to taste

Chevin 100g , rolled into 10g balls

Pumpkin seed dukkah ingredients

20 g Pumpkin seeds

½ tsp Coriander seeds

½ tsp Fennel seeds

½ Cumin seeds

½ Yellow mustard seeds

10 Curry leaves, dried

1 tsp Oryx desert salt

½ Freshly cracked black pepper

1 tsp Brown sugar

Method:

To create the marinade for the ostrich, combine the chopped garlic and rosemary with the balsamic vinegar and olive oil. Rub this marinade into the fillet and generously season with salt and freshly cracked black pepper. Allow to rest for 1 hour.

Make the dukkah by toasting the pumpkin seeds in a frying pan over medium heat until they pop and are slight browned. Remove the pumpkin seeds and add the coriander, fennel, cumin, yellow mustard seeds, curry leaves and toast until aromatic.

Coarsely ground the spices and pumpkin seeds in a mortar and pestle. Add salt, pepper and brown sugar. Mix well and check the seasoning.

Cook the ostrich fan fillet on a medium to high fire for 8 to 10 minutes per side. Baste with the marinade to add a beautiful smoky flavour. Remove the fillet from the heat and allow to rest for 10 minutes.

Thinly slice the ostrich on a cutting board or plankie, add the chevin on top and generously sprinkle with the pumpkin seed dukkah. Serve from the plankie!