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Fresh Living Network
Sesame-coated ostrich, roast beetroot and parsnip salad

Sesame-coated ostrich, roast beetroot and parsnip salad

This leafy stunner makes a welcome break from the old routine. It is delicious, lean and boasts a variety of micronutrients.
4
RECIPE TYPE:Mains
 
Method
  • Preheat oven to 180°C.
  • Whisk mustard, orange juice, lemon juice, thyme, honey and curry powder together.
  • Toss half the marinade through parsnips and the remaining half through beetroot. 
  • Place into separate roasting tins and roast until cooked through and caramelised (35-40 minutes depending on size).
  • Heat oil in a non-stick pan and sear ostrich strips until browned on all sides.
  • Remove from heat and scatter with sesame seeds.
  • Serve ostrich, parsnips and beetroot on a bed of lettuce leaves.
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