Apple and ostrich salad

SERVES 6 PREPARATION: 5 MIN COOKING: 10 MIN

SALAD

15ml (1T) olive oil 3 carrots, cubed

1 sprig fresh rosemary 200g ostrich fillet 2 apples, sliced

DRESSING

5ml (1t) Dijon mustard

10ml (2t) apple cider vinegar 10ml (2t) extra virgin olive oil

TO SERVE

handful fresh salad leaves,

chopped

30g walnuts, chopped

1 SALAD Heat the oil in a pan over medium-high heat, add the carrots and stir-fry for 5 minutes.

2 Push the carrots to one side and add the rosemary, ostrich and apple slices. Cook, turning the meat once, for 5 minutes.

3 Transfer the meat to a cutting board and slice.

4 DRESSING Mix all the ingredients together in a bowl until incorporated.

5 TO SERVE Spread the salad leaves on a serving plate, add the carrot mixture, meat pieces and walnuts. Serve with the dressing.

Ostrich meat is lean and tastes similar to beef. Just be careful not to overcook it.