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Ostrich Fillet:

Herbed Salad Dressing:


  • Sundried tomatoes 30.0 g
  • Herbed croutons made with low GI bread 20.0 g
  • Cucumber (diced) 40.0 g
  • Rocket leaves (fresh) 30.0 g
  • Potatoes, sweet 40.0 g
  • Sunflower seeds 15.0 g


  1. Ostrich Fillet:

    • Season ostrich fillet with robertsons barbeque spice and the lightly crushed peppercorns. Make sure both sides have been seasoned.
    • On a hot pan seal of the fillets and finish off in a preheated oven until medium/rare. Prepare strawberries by adding them to a hot pan with a little oil and adding the black pepper. Quickly fry, then set aside to cool.
  2. Herbed Salad Dressing:

    • Prepare the dressing by mixing the Hellmanns Creamy Ranch Dressing, parsley, Robertsons White Pepper and the rind and juice of half a lemon. Blend all together and chill.
  3. Assemble:

    • Mix all the salad ingredients together, top with sliced peppered ostrich, then drizzle with salad dressing and top with roasted sunflower seeds.
    • Garnish with micro herb.