fruity rice salad topped with pan seared ostrich

Serves: 2

Ingredients:
1 cup wild rice
¼ cup pomegranate
½ cup diced granny smith apples
¼ cup diced celery
2 teaspoons toasted almonds
2 tablespoons parsley chopped
100g diced red onion
dressing:
2 tablespoons apple cider vinegar
2 tablespoons olive oil
1 teaspoon whole grain mustard
ostrich:
200g ostrich cubes
1 teaspoon black peppercorns, crushed
1 teaspoon coriander seeds
1 tablespoon peanut oil
1 tablespoon honey

Method:
cook rice according to packet instructions and set aside to cool.
combine cook rice with pomegranates, red onion, celery parsley and toasted almonds nuts.
combine all dressing ingredients into a jar shake well, fold dressing through salad and serve.
rinse the ostrich cubes, pat dry and coarsely cut into equal shape.
add the black peppercorn with and coriander seeds in a mortar and coarsely grind.
pour 10ml peanut oil into the peppercorn mixture and rub into the ostrich. cover and rest for 30 minutes in the refrigerator.
heat the remaining oil on a saucepan and pan fry the ostrich until browned all sides for 2 minutes per side. remove from heat and brush with honey, plate over the fruity rice, pour dressing just before serving.