• Seared ostrich salad with spiced pomegranate molasses

    Serves: 4 – 6
    Cooking Time: 30 minutes


    • 80ml honey
    • 5ml (1 tsp) salt
    • pinch black pepper
    • 125ml (½ cup) pomegranate molasses (available at select delis)
    • 250ml (1 cup) pomegranate juice
    • 15ml (1 tbsp) sherry vinegar
    • 2 handfuls pomegranate rubies
    • 500g ostrich fillet
    • pinch paprika
    • 2,5ml (½ tsp) ground cinnamon
    • 5ml (1 tsp) allspice
    • 60ml (¼ cup) oil
    • microherbs, to garnish
    • 100g Montagnolo Affine/semi-soft full-fat white-mould cheese, to garnish



    Add the honey, salt, pepper, pomegranate molasses and juice to a saucepan over high heat, and cook until reduced to about 170ml. Remove from heat, stir in the vinegar and add the rubies. Set aside until needed.


    Rub the meat with the spices and oil and refrigerate to chill, 10 minutes. Heat a griddle pan over high heat and chargrill the meat, 5 minutes on each side for rare, 7 minutes on each side for medium-rare. Allow the meat to rest for a few minutes before slicing thinly. Arrange on plates, drizzle the reduction over the grilled ostrich and serve garnished with microherbs and chunks of cheese.