Ostrich and beetroot salad

Name: Ostrich and beetroot salad
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Ingredients
Ingredients: 4 ostrich steak; store-bought pickled beetroot; 100 g rocket; 50 g feta cheese cubed; balsamic reduction; 50 ml olive oil extra virgin; handful raspberries; 50 g roasted almonds; salt and freshly ground black pepper to taste

4 servings Prep: 30 mins

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The not so messy, light yet delicious meal is perfect for a date night in. Makes for a delightful pairing with a Rosé Brut MCC of your choice.

By Food24 February 12 2020

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Ingredients (9)

4	ostrich — steak
	store-bought pickled beetroot
100 g	rocket
50 g	feta cheese — cubed
	balsamic reduction
50 ml	olive oil — extra virgin
handful	raspberries
50 g	roasted almonds
	salt and freshly ground black pepper — to taste

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Method:

Take the steaks out 20 minutes before cooking to come to room temperature. Season lightly with salt, pepper and olive oil. In a pan on high heat, cook the steaks for 4 minutes a side. Set aside to rest. When the steaks are done resting for 5 minutes, slice against the grain. To assemble the salad, add the rocket, beetroot, feta, raspberries and ostrich slices to a bowl drizzle over olive oil and the balsamic reduction. Sprinkle over the roasted almonds and season lightly with salt and freshly cracked black pepper. Serve with your glass of chosen bubbles.