Warm emu salad with desert lime dressing

• serves

  4

• cook

  30 minutes

Ingredients

400g emu fillet (finely sliced)

150g Desert Lime Marmalade

York olive oil

4 field mushrooms

¼ cup fresh coriander (finely chopped)

½ cup pilgrims balsamic vinegar

2 gourmet lettuce

½ spanish onion

100g snow peas

2 Roma tomatoes (cut into wedges)

1 roasted red capsicum (finely sliced)

1 orange (segmented)

1 full clove of garlic roasted (then sliced)

Instructions

Heat olive oil in pan, add field mushrooms & cook gently for 3 minutes on each side. Once cooked set aside.

Place emu slices into pan, sprinkle over coriander, and add wild lime

marmalade & balsamic vinegar & seal.

Arrange all salad ingredients onto serving plates, top with cooked field mushroom and emu slices then drizzle pan juices over emu salad & serve.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.