- 6 slices smoked springbok carpaccio per person
- 1 punnet strawberries
- 100ml balsamic vinegar
- 1 tsp brown sugar
- A good crack of black pepper
- 1 small packet of fresh rocket
Lay the slices in the centre of the plate and set aside.
For the sauce
Cut the stems off the strawberries and cut in rough pieces.
Place in a pot on a medium heat with the balsamic, sugar and a crack of black pepper.
Let it reduce for 15 minutes and blend with a hand blender.It should be a nice drizzle consistency. If it’s too thin, reduce a little further. Drizzle over the carpaccio and place a few leaves of rocket in the centre.
Serve with: crusty ciabatta or French loaf.