SPRINGBOK CARPACCIO WITH DANISH FETA AND PICKLED CUCUMBER

Instructions

1.Prepare the Base: On a chilled serving plate, arrange the springbok carpaccio slices in a single, slightly overlapping layer, fanning them out to create an appealing base.
2.Season the Carpaccio: Drizzle the carpaccio evenly with extra virgin olive oil. Season lightly with salt and freshly ground black pepper to taste.
3.Add the Capers and Feta: Scatter the capers preserved in vinegar over the carpaccio. Crumble the Danish feta cheese evenly across the dish.
4.Introduce the Rocket: Gently place a handful of fresh rocket leaves in the centre of the carpaccio, building a small mound for height and colour.
5.Arrange the Cucumber: Artistically drape or weave the pickled cucumber ribbons around the rocket, adding a touch of vibrant green and a tangy element.
6.Drizzle with Balsamic: Generously drizzle the balsamic reduction over the entire dish, creating an attractive pattern and adding a sweet and tangy contrast.
7.Serve with Ciabatta: Arrange a few slices of ciabatta toast alongside the carpaccio, or slightly overlapping the edge of the carpaccio, ready for dipping and scooping.

Chef's Tip: For an extra touch of elegance, lightly warm the ciabatta toast before serving. You can also brush the ciabatta lightly with a little olive oil and grill it for a minute or two to add some char marks and additional flavour.