|4||ostrich — steak|
|store-bought pickled beetroot|
|50 g||feta cheese — cubed|
|50 ml||olive oil — extra virgin|
|50 g||roasted almonds|
|salt and freshly ground black pepper — to taste|
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.