the appetizer:

Take a trip around Africa with A Kitchen Safari by Dumi Ndlovu and Yvonne Short, featuring recipes like Smoked Springbok Carpaccio with Summer Greens; Zanzibar Fish Soup; and Botswana Beef.

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Smoked Springbok Carpaccio
with Summer Greens

From Sossusvlei Mountain Lodge (Namib Desert, Namibia)

Serves 4

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Smoked Springbok Carpaccio with Summer Greens

Arrange the carpaccio evenly over 4 large plates.

Halve the blanched asparagus lengthways.

Rinse the cannellini beans and drain well.

Toss the asparagus, cannellini beans, fennel, rocket, avocado, orange zest, olive oil, lemon juice, basil and vinegar together. Season with salt and pepper.

Pile salad on top of springbok and add more basil leaves on top if you wish.

Note: Springbok may be substituted with smoked ostrich, smoked beef, Parma ham or even smoked salmon.


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This page created October 2007