Serves 4

• 500g ostrich fillet, cubed
• sea salt and black pepper
• 1 tbsp fresh oregano, chopped
• juice and grated zest of 1 lemon
• 2 garlic cloves, crushed
• ¼ cup extra virgin olive oil
• 4 to 5 long fresh rosemary sprigs for skewers

For The Salad

• 500g vine tomatoes
• 400g tin cannellini beans, drained and  rinsed
• 10g chives, chopped
• 50g black olives

For The Dressing

• 1 garlic clove, crushed
• 1 tbsp balsamic vinegar
• ¼ cup extra virgin olive oil

1 Place the ostrich cubes in a shallow bowl and season well. In a bowl whisk together the oregano, lemon juice and zest, garlic and olive oil, pour over the ostrich. Allow to stand for 20 minutes.
2 Thread the cubes onto the rosemary skewers or pre-soaked kebab sticks.
3 Heat a griddle pan, cook ostrich for 2 to 3 minutes on each side, remove and set aside to rest.
4 For The Salad Brush the tomatoes with olive oil, griddle for 4 to 5 minutes; remove and season. Place the beans, chives and olives in a bowl.
5 For The Dressing Whisk together all the ingredients and pour over the beans.
6 To Serve Serve the kebabs with the salad and top with the tomatoes.

Text and image: Fairlady