Ingredients
- 2 portionsTipiak Quinoa Gourmand, cooked according to pack instructions
- 10 mlbutter
- 5 mllemon zest
- 10 mllemon juice
- 12heirloom mini tomatoes
- To drizzleolive oil
- 2ostrich steaks
- 15 mlolive oil
- 5 mlbrown sugar
- 2 mlchilli powder
- 1 handfulkale
- 1 handfulsprouts
Method
Once the quinoa is cooked, stir in the butter, lemon zest and lemon juice. Divide between two bowls.
Drizzle the tomatoes with olive oil and slow roast in the oven until done to your liking.
Mix the olive oil, brown sugar and chilli powder, then allow the ostrich steaks to marinate in the mixture for 30 minutes.
Fry the ostrich until done to your liking, rest for a couple of minutes and then slice.
Arrange the ostrich and tomatoes on the quinoa and serve with the kale and sprouts.
