Throw this fresh Italian salad together in no time at all! Succulent ostrich chunks tossed with green leaves and fresh tomato. Sprinkled with capers, pine nuts, basil, and garlic sourdough croutons. Topped with a garlic yoghurt dressing and cheese shavings.
Italian Panzanella Ostrich Salad
Italian Panzanella Ostrich Salad
with Italian-style cheese shavings, fresh basil & pine nuts
Hands on Time: 15 - 30 minutes
Overall Time: 20 - 35 minutes
Ingredients:
- Baby Tomato Medley
- Capers
- Free-range Ostrich Chunks
- Fresh Basil
- Garlic Clove
- Garlic Cloves
- Green Leaves
- Italian-style Hard Cheese
- Low Fat Plain Yoghurt
- Ostrich
- Pine Nuts
- Sourdough Baguette
- Sourdough Baguettes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
CRISPY CROUTONS
In a bowl, combine 2 tsp of oil, ½ the grated garlic (to taste) and some seasoning. Mix until fully combined. Add the bread chunks and toss until fully coated. Place a pan over medium heat with a drizzle of oil. When hot, add the dressed bread chunks and fry for 4-5 minutes until golden and crispy, shifting occasionally. Remove from the pan and set aside.
I’LL FRY IF I WANT TO
Pat the Ostrich dry with paper towel. Return the pan to a high heat with a drizzle of oil. When hot, fry the ostrich for 3-4 minutes until browned all over and cooked to your preference. In the final 1-2 minutes, baste with a knob of butter. Remove from the pan and set aside. Rest for 5 minutes, lightly season, and toss with the rinsed green leaves and the quartered tomatoes.
IT'S DRIZZLING OUTSIDE
In a small bowl, mix the remaining garlic (to taste), the yoghurt and some seasoning. Add water in 5ml increments until drizzling consistency.
SUMMER SALAD
Plate up the loaded Ostrich, sprinkle over the sourdough croutons, the drained capers, the torn basil leaves and the pine nuts. Drizzle over the yoghurt dressing and top with the cheese shavings. Simple yet stunning, Chef!
CRISPY CROUTONS
In a bowl, combine 1 tbsp of oil, ½ the grated garlic (to taste) and some seasoning. Mix until fully combined. Add the bread chunks and toss until fully coated. Place a pan over medium heat with a drizzle of oil. When hot, add the dressed bread chunks and fry for 4-5 minutes until golden and crispy, shifting occasionally. Remove from the pan and set aside.
I’LL FRY IF I WANT TO
Pat the Ostrich dry with paper towel. Return the pan to a high heat with a drizzle of oil. When hot, fry the ostrich for 3-4 minutes until browned all over and cooked to your preference. In the final 1-2 minutes, baste with a knob of butter. Remove from the pan and set aside. Rest for 5 minutes, lightly season, and toss with the rinsed green leaves and the quartered tomatoes.
IT'S DRIZZLING OUTSIDE
In a small bowl, mix the remaining garlic (to taste), the yoghurt and some seasoning. Add water in 5ml increments until drizzling consistency.
SUMMER SALAD
Plate up the loaded Ostrich, sprinkle over the sourdough croutons, the drained capers, the torn basil leaves and the pine nuts. Drizzle over the yoghurt dressing and top with the cheese shavings. Simple yet stunning, Chef!
CRISPY CROUTONS
In a bowl, combine 1½ tbsp of oil, ½ the grated garlic (to taste) and some seasoning. Mix until fully combined. Add the bread chunks and toss until fully coated. Place a pan over medium heat with a drizzle of oil. When hot, add the dressed bread chunks and fry for 5-6 minutes until golden and crispy, shifting occasionally. Remove from the pan and set aside.
I’LL FRY IF I WANT TO
Pat the Ostrich dry with paper towel. Return the pan to a high heat with a drizzle of oil. When hot, fry the ostrich for 3-4 minutes until browned all over and cooked to your preference. In the final 1-2 minutes, baste with a knob of butter. Remove from the pan and set aside. Rest for 5 minutes, lightly season, and toss with the rinsed green leaves and the quartered tomatoes.
IT'S DRIZZLING OUTSIDE
In a small bowl, mix the remaining garlic (to taste), the yoghurt and some seasoning. Add water in 5ml increments until drizzling consistency.
SUMMER SALAD
Plate up the loaded Ostrich, sprinkle over the sourdough croutons, the drained capers, the torn basil leaves and the pine nuts. Drizzle over the yoghurt dressing and top with the cheese shavings. Simple yet stunning, Chef!
CRISPY CROUTONS
In a bowl, combine 2 tbsp of oil, ½ the grated garlic (to taste) and some seasoning. Mix until fully combined. Add the bread chunks and toss until fully coated. Place a pan over medium heat with a drizzle of oil. When hot, add the dressed bread chunks and fry for 5-6 minutes until golden and crispy, shifting occasionally. Remove from the pan and set aside.
I’LL FRY IF I WANT TO
Pat the Ostrich dry with paper towel. Return the pan to a high heat with a drizzle of oil. When hot, fry the ostrich for 3-4 minutes until browned all over and cooked to your preference. In the final 1-2 minutes, baste with a knob of butter. Remove from the pan and set aside. Rest for 5 minutes, lightly season, and toss with the rinsed green leaves and the quartered tomatoes.
IT'S DRIZZLING OUTSIDE
In a small bowl, mix the remaining garlic (to taste), the yoghurt and some seasoning. Add water in 5ml increments until drizzling consistency.
SUMMER SALAD
Plate up the loaded Ostrich, sprinkle over the sourdough croutons, the drained capers, the torn basil leaves and the pine nuts. Drizzle over the yoghurt dressing and top with the cheese shavings. Simple yet stunning, Chef!
Frequently Asked Questions
What is the preparation time for Italian Panzanella Ostrich Salad?
The preparation time for Italian Panzanella Ostrich Salad with Italian-style cheese shavings, fresh basil & pine nuts is between 15 and 30 minutes.
What is the total time required to make Italian Panzanella Ostrich Salad with Italian-style cheese shavings, fresh basil & pine nuts?
The total time required to make Italian Panzanella Ostrich Salad with Italian-style cheese shavings, fresh basil & pine nuts is between 20 and 35 minutes.
How many servings does Italian Panzanella Ostrich Salad provide?
4 servings
What are the main ingredients in Italian Panzanella Ostrich Salad?
Baby Tomato Medley, Capers, Free-range Ostrich Chunks, Fresh Basil, Garlic Clove, Garlic Cloves, Green Leaves, Italian-style Hard Cheese, Low Fat Plain Yoghurt, Ostrich, Pine Nuts, Sourdough Baguette, Sourdough Baguettes
What is the nutritional information of Italian Panzanella Ostrich Salad?
Calories: 782, Carbs: 81 grams, Fat: grams, Protein: 61.9 grams, Sugar: 9.4 grams, Salt: 1294 grams
How do I prepare Italian Panzanella Ostrich Salad?
CRISPY CROUTONS: In a bowl, combine 1 tbsp of oil, ½ the grated garlic (to taste) and some seasoning. Mix until fully combined. Add the bread chunks and toss until fully coated. Place a pan over medium heat with a drizzle of oil. When hot, add the dressed bread chunks and fry for 4-5 minutes until golden and crispy, shifting occasionally. Remove from the pan and set aside. I’LL FRY IF I WANT TO: Pat the ostrich dry with paper towel. Return the pan to a high heat with a drizzle of oil. When hot, fry the ostrich for 3-4 minutes until browned all over and cooked to your preference. In the final 1-2 minutes, baste with a knob of butter. Remove from the pan and set aside. Rest for 5 minutes, lightly season, and toss with the rinsed green leaves and the quartered tomatoes. SUMMER SALAD: Plate up the loaded ostrich, sprinkle over the sourdough croutons, the drained capers, the torn basil leaves and the pine nuts. Drizzle over the yoghurt dressing and top with the cheese shavings. Simple yet stunning, Chef! IT'S DRIZZLING OUTSIDE: In a small bowl, mix the remaining garlic (to taste), the yoghurt and some seasoning. Add water in 5ml increments until drizzling consistency.
What should be prepared from my kitchen to make Italian Panzanella Ostrich Salad?
Baby Tomato Medley, Capers, Free-range Ostrich Chunks, Fresh Basil, Garlic Clove, Garlic Cloves, Green Leaves, Italian-style Hard Cheese, Low Fat Plain Yoghurt, Ostrich, Pine Nuts, Sourdough Baguette, Sourdough Baguettes
How many calories does Italian Panzanella Ostrich Salad have?
782 calories
How much fat content does Italian Panzanella Ostrich Salad have?
grams
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