This salad is summer in a bowl! Juicy watermelon cubes, feta, sliced red onion and fresh mint. Served with succulent ostrich slices, a creamy mayo and mint potato salad, and fresh green leaves.
Waterford’s Ostrich & Watermelon Salad
Waterford’s Ostrich & Watermelon Salad
with a creamy mayo and mint potato salad
Hands on Time: 20 - 35 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Baby Potatoes
- Beef
- Creamy Mayo
- Cucumber
- Danish-style Feta
- Free-range Ostrich Steak
- Fresh Mint
- Green Leaves
- NOMU Beef Rub
- Ostrich
- Red Onion
- Red Wine Vinegar
- Watermelon
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
- Butter (optional)
BUBBLING AWAY
Place the halved baby potatoes in a pot of salted water over a high heat. Pop on a lid and bring to a boil. Once boiling, remove the lid and reduce the heat. Allow to simmer for 10-15 minutes until cooked through and soft. Remove from the heat on completion, drain, and set aside.
PICKLE MOMENT
In a bowl, combine ½ the red wine vinegar, 20ml of water, ½ tsp of a sweetener of choice and a pinch of salt. Mix until the sweetener has fully dissolved. Add the sliced red onion and toss until fully coated. Set aside to pickle.
SUMPTUOUS STEAK
Place a pan over a medium heat with a drizzle of oil. Pat the ostrich steak dry with some paper towel. When the pan is hot, fry the steak for 3-4 minutes per side, until browned all over and cooked to your preference. In the final 1-2 minutes, use a knob of butter and the rub to baste the steak. Remove from the pan on completion and set aside. Allow to rest for 5 minutes before thinly slicing. Lightly season the slices.
FINISHING TOUCHES
In a bowl, add the cooked baby potatoes, the creamy mayo, ½ the chopped mint, seasoning, and the remaining vinegar. Toss until fully combined. In a salad bowl, add the onions with some of the pickling liquid (to taste), along with 5ml of olive oil, and some seasoning. Mix until fully combined. Add the rinsed green leaves, the diced cucumber, and seasoning. Toss until fully coated.
PLATE IT UP
Plate up the dressed leaves and cucumber. Top with the watermelon pieces, the remaining mint leaves and the drained feta. Serve alongside the steak slices and the potato salad. Tuck in!
Baby Potatoes - 250g
Red Wine Vinegar - 15ml
Red Onion - 1
Free-range Ostrich Steak - 160g
NOMU Beef Rub - 7,5ml
Creamy Mayo - 50ml
Fresh Mint - 4g
Green Leaves - 20g
Cucumber - 50g
Watermelon - 100g
Danish-style Feta - 50g
BUBBLING AWAY
Place the halved baby potatoes in a pot of salted water over a high heat. Pop on a lid and bring to a boil. Once boiling, remove the lid and reduce the heat. Allow to simmer for 10-15 minutes until cooked through and soft. Remove from the heat on completion, drain, and set aside.
PICKLE MOMENT
In a bowl, combine ½ the red wine vinegar, 40ml of water, 1 tsp of a sweetener of choice and a pinch of salt. Mix until the sweetener has fully dissolved. Add the sliced red onion and toss until fully coated. Set aside to pickle.
SUMPTUOUS STEAK
Place a pan over a medium heat with a drizzle of oil. Pat the ostrich steak dry with some paper towel. When the pan is hot, fry the steak for 3-4 minutes per side, until browned all over and cooked to your preference. In the final 1-2 minutes, use a knob of butter and the rub to baste the steak. Remove from the pan on completion and set aside. Allow to rest for 5 minutes before thinly slicing. Lightly season the slices.
FINISHING TOUCHES
In a bowl, add the cooked baby potatoes, the creamy mayo, ½ the chopped mint, seasoning, and the remaining vinegar. Toss until fully combined. In a salad bowl, add the onions with some of the pickling liquid (to taste), along with 5ml of olive oil, and some seasoning. Mix until fully combined. Add the rinsed green leaves, the diced cucumber, and seasoning. Toss until fully coated.
PLATE IT UP
Plate up the dressed leaves and cucumber. Top with the watermelon pieces, the remaining mint leaves and the drained feta. Serve alongside the steak slices and the potato salad. Tuck in!
Baby Potatoes - 500g
Red Wine Vinegar - 30ml
Red Onion - 1
Free-range Ostrich Steak - 320g
NOMU Beef Rub - 15ml
Creamy Mayo - 100ml
Fresh Mint - 8g
Green Leaves - 40g
Cucumber - 100g
Watermelon - 200g
Danish-style Feta - 100g
BUBBLING AWAY
Place the halved baby potatoes in a pot of salted water over a high heat. Pop on a lid and bring to a boil. Once boiling, remove the lid and reduce the heat. Allow to simmer for 15-20 minutes until cooked through and soft. Remove from the heat on completion, drain, and set aside.
PICKLE MOMENT
In a bowl, combine ½ the red wine vinegar, 60ml of water, 1½ tsp of a sweetener of choice and a pinch of salt. Mix until the sweetener has fully dissolved. Add the sliced red onion and toss until fully coated. Set aside to pickle.
SUMPTUOUS STEAK
Place a pan over a medium heat with a drizzle of oil. Pat the ostrich steak dry with some paper towel. When the pan is hot, fry the steak for 3-4 minutes per side, until browned all over and cooked to your preference. In the final 1-2 minutes, use a knob of butter and the rub to baste the steak. Remove from the pan on completion and set aside. Allow to rest for 5 minutes before thinly slicing. Lightly season the slices.
FINISHING TOUCHES
In a bowl, add the cooked baby potatoes, the creamy mayo, ½ the chopped mint, seasoning, and the remaining vinegar. Toss until fully combined. In a salad bowl, add the onions with some of the pickling liquid (to taste), along with 5ml of olive oil, and some seasoning. Mix until fully combined. Add the rinsed green leaves, the diced cucumber, and seasoning. Toss until fully coated.
PLATE IT UP
Plate up the dressed leaves and cucumber. Top with the watermelon pieces, the remaining mint leaves and the drained feta. Serve alongside the steak slices and the potato salad. Tuck in!
Baby Potatoes - 750g
Red Wine Vinegar - 45ml
Red Onion - 1
Free-range Ostrich Steak - 480g
NOMU Beef Rub - 22,5ml
Creamy Mayo - 150ml
Fresh Mint - 12g
Green Leaves - 60g
Cucumber - 150g
Watermelon - 300g
Danish-style Feta - 150g
BUBBLING AWAY
Place the halved baby potatoes in a pot of salted water over a high heat. Pop on a lid and bring to a boil. Once boiling, remove the lid and reduce the heat. Allow to simmer for 15-20 minutes until cooked through and soft. Remove from the heat on completion, drain, and set aside.
PICKLE MOMENT
In a bowl, combine ½ the red wine vinegar, 80ml of water, 1 tbsp of a sweetener of choice and a pinch of salt. Mix until the sweetener has fully dissolved. Add the sliced red onion and toss until fully coated. Set aside to pickle.
SUMPTUOUS STEAK
Place a pan over a medium heat with a drizzle of oil. Pat the ostrich steak dry with some paper towel. When the pan is hot, fry the steak for 3-4 minutes per side, until browned all over and cooked to your preference. In the final 1-2 minutes, use a knob of butter and the rub to baste the steak. Remove from the pan on completion and set aside. Allow to rest for 5 minutes before thinly slicing. Lightly season the slices.
FINISHING TOUCHES
In a bowl, add the cooked baby potatoes, the creamy mayo, ½ the chopped mint, seasoning, and the remaining vinegar. Toss until fully combined. In a salad bowl, add the onions with some of the pickling liquid (to taste), along with 5ml of olive oil, and some seasoning. Mix until fully combined. Add the rinsed green leaves, the diced cucumber, and seasoning. Toss until fully coated.
PLATE IT UP
Plate up the dressed leaves and cucumber. Top with the watermelon pieces, the remaining mint leaves and the drained feta. Serve alongside the steak slices and the potato salad. Tuck in!
Baby Potatoes - 1kg
Red Wine Vinegar - 60ml
Red Onion - 1
Free-range Ostrich Steak - 640g
NOMU Beef Rub - 30ml
Creamy Mayo - 200ml
Fresh Mint - 15g
Green Leaves - 80g
Cucumber - 200g
Watermelon - 400g
Danish-style Feta - 200g
Woolies Products in this dish
