From Sossusvlei Mountain Lodge (Namib Desert, Namibia)
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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Excerpt: A Culinary Tour of Africa
This page created October 2007
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