Ostrich meat salad with vegetables

1. My physalis, we spread it on a paper towel, blot excess moisture. We cut the physalis into halves. Peel and finely chop the onion. We cut the pickled pepper into pieces approximately commensurate with the halves of the physalis.

2. Ostrich meat, previously washed and dried with paper towels, is coated on all sides with half of olive oil mixed with spices. Heat the pan over high heat, put the meat on it and cook for five minutes on each side. It is necessary to give a ruddiness to the meat, but try not to overcook it.

3. Next, right in the pan (or put the meat in a baking dish), put it in the oven preheated to 160 degrees Celsius for 10 minutes. After removing the meat from the oven and let it stand at room temperature for 5 minutes, then transfer to a dish, cut into pieces and cool completely.

4. In a saucepan over medium heat, heat the remaining oil, put the onion in it and fry it with constant stirring for 2 minutes. Add physalis, chopped bell pepper, sugar, cinnamon stick and anise star, brine. Mix everything well, wait for the mixture to boil, then reduce the heat and cook everything together for 15 minutes. Then remove the cinnamon and anise from the saucepan, and let the mixture cool completely.

5. Blanch the spinach, for which we lower it (the whole leaves) into a saucepan with a lot of boiling water and immediately take it out. Let the excess liquid drain.

5. We put the meat on serving plates. We distribute corn, blanched spinach on plates, pour the sauce with physalis on top. Decorate the salad with a sprig of fresh rosemary.

Everything is ready!