Biltong Avocado strawberries salad

Ingredients

400g Biltong

butter & oil, for frying

1 avocado, cut into bite-sized pieces

1 small punnet cherry tomatoes

1 punnet sugar snap or mange tout peas

80g feta cheese

1 large red pepper, cut into medium-size dice

1 pack rocket

1 pack mixed young leaves

a few fresh strawberries, sliced in half

Balsamic Reduction, for dressing

For The Crispy Onion Strings

2 onions, peeled and sliced into very thin rings

400 – 500ml milk

2 cups (500ml) cake flour

salt & black pepper, to taste

¼ teaspoon cayenne pepper

oil, for frying

Directions

Prepare the onion strings first. Soak the sliced onion rings in milk for an hour, ensuring the rings are all covered in milk. In a separate bowl, mix together salt, pepper and cayenne. When ready to fry the onion, heat enough oil in a pot to deep-fry. Carefully lift onion out of milk and toss into flour, making sure the rings get well coated. Lower floured rings into hot oil, in small batches, and fry until crisp and golden-brown. Remove from oil and place on paper towel to drain. Continue until all onion is fried. Set aside until required.

Prepare salad by layering leaves on a platter or individual plates. Top with avocado, tomatoes, peas, pepper and some of the feta cheese and strawberries, reserving the balance for garnish. Prepare the biltong-sirloin steaks. Heat a frying pan to hot; add a knob of butter and a drizzle of oil. Cook steaks on high heat, sealing both sides. It is not necessary to season the steaks as they are already spiced. Remove from heat when done to your liking, preferably medium-rare. This should take about 4-5 minutes each side. Allow steak to rest for a few minutes, then slice across the grain into paper-thin slices.

Assemble the salad by adding the sliced steak to the plate/s on top of the already prepared ingredients. Use remaining strawberry slices and feta cheese, as well as pomegranate rubies, to garnish and top finally with the crisp onion rings. Drizzle with Balsamic Reduction

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