Ostrich and beetroot salad

4 servings Preparation: 30 mins By Food24
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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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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. 

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