Warm Emu Salad with Desert Lime Dressing

400gr emu fillet (finely sliced)

150gr Desert lime marmalade

York olive oil

4 field mushrooms

¼ cup fresh coriander (finely chopped)

½ cup pilgrim’s Balsamic Vinegar

2 gourmet lettuce

½ Spanish onion

100gr snow peas

2 Roma tomatoes (cut into wedges)

1 roasted red capsicum (finely sliced)

1 orange (segmented)

1 full clove garlic (roasted then sliced)

• Heat olive oil in pan, add field mushrooms and 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 and balsamic vinegar and seal.

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