500 g Ostrich Steak cut into cubes

• 45 ml coriander pesto
• 3 sweet peppers cut into 4 cm pieces • Salt and pepper
• Olive oil

For the salad:

• 2 cups of cooked bulgar wheat (see recipe on page 41) • 1 red onion, cut into wedges
• A handful of fresh coriander, chopped
• 1 cup baby Roma tomatoes, halved
• Salt and pepper
• Olive oil
• 30 ml onion marmalade
• Baby spinach leaves
• 1 cup tzatziki (see recipe on page 21)
• Lemon wedges
• Extra coriander to garnish

• In a bowl, add your Ostrich and coriander pesto. Set aside to marinade for approximately 30 minutes.
• Grill the sweet pepper pieces in a pan to soften, releasing their flavour and sweetness. Set aside to cool.
• In the same pan, grill the onions till soft and set aside to cool.
• Skewer the meat, alternating with the pieces of sweet pepper and set aside.
• In a separate bowl or salad platter, layer the baby spinach, bulgar wheat, grilled onions, herbs, and tomatoes.
• Season well with salt and pepper and a generous amount of olive oil.
• Add a few dollops of onion marmalade. (see recipe on page 65)
• Heat the grilling pan, brush the sosaties with olive oil, and place them onto the grill for approximately 4 minutes on the first side and then 3 minutes once they have been flipped over.
• Place the grilled sosaties on the salad, topping them with tzatziki and fresh coriander.
• Squeeze fresh lemon juice over your masterpiece and serve immediately..