How To Make Biltong Carpaccio

Biltong Carpaccio


  • Half a Pound of sliced biltong or 4 Packets of the Biltong flavour of your choice.
  • Honey & Mustard Dressing: 180 ml
  • Olive Oil; 45 ml of Red Wine Vinegar
  • 10 ml Honey
  • 5 ml Dijon mustard
  • Salt & Fresh Ground
  • Black Pepper to taste.


Mix all ingredients together in a blender or by hand.

  • Avocado
  • Feta Salsa: 200 g Feta Cheese, cut into small cubes
  • 2 firm avocados, peeled and cut into small cubes
  • 2 Spring Onions
  • finely sliced 30 ml mixed bean sprouts

Turn ingredients gently together.

To Serve

2 large handfuls of Arugula Leaves and Bean Sprouts for garnishing you will find these readily available in South African Shops near you.

Place Arugula Leaves on a platter. Place Biltong slices on the leaves.

Place a large serving of the Salsa on the centre and cover with the Honey & Mustard dressing.

Garnish with Bean Sprouts and SERVE to have the finest tasting African food!

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