Transport your taste buds to Greece with this grazing plate. Golden-roasted butternut forms the base, complemented by a zesty trio of olives, cucumber, and tomatoes tossed with onions & parsley. Pan-fried ostrich is butter-basted to perfection, and plated alongside hummus adorned with NOMU rub, drizzled with olive oil, and finished with a touch of freshness from tzatziki. Opa!
Ostrich Souvlaki Bowl
Ostrich Souvlaki Bowl
with roasted butternut, hummus & tzatziki
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Butternut
- Cucumber
- Free-range Ostrich Steak
- Fresh Parsley
- Hummus
- NOMU Moroccan Rub
- Onion
- Ostrich
- Pitted Kalamata Olives
- Tomato
- Tomatoes
- Tzatziki
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
ROAST Butternut
Preheat the oven to 200°C. Spread the Butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
SIMPLE SALSA
In a bowl, combine the halved olives, the diced Cucumber, the diced tomatoes, the diced onion (to taste), ½ the chopped parsley, a drizzle of olive oil, and seasoning.
BUTTER-BASTED Ostrich
Place a pan over medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter and ¾ of the NOMU rub. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
A TRIP TO GREECE
Plate up the roasted Butternut chunks, the sliced ostrich, the tomato salsa, and the tzatziki. Side with the hummus, drizzle with olive oil, and sprinkle over the remaining NOMU rub. Scatter over the remaining parsley. A masterpiece, Chef!
ROAST Butternut
Preheat the oven to 200°C. Spread the Butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
SIMPLE SALSA
In a bowl, combine the halved olives, the diced Cucumber, the diced tomatoes, the diced onion (to taste), ½ the chopped parsley, a drizzle of olive oil, and seasoning.
BUTTER-BASTED Ostrich
Place a pan over medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter and ¾ of the NOMU rub. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
A TRIP TO GREECE
Plate up the roasted Butternut chunks, the sliced ostrich, the tomato salsa, and the tzatziki. Side with the hummus, drizzle with olive oil, and sprinkle over the remaining NOMU rub. Scatter over the remaining parsley. A masterpiece, Chef!
ROAST Butternut
Preheat the oven to 200°C. Spread the Butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
SIMPLE SALSA
In a bowl, combine the halved olives, the diced Cucumber, the diced tomatoes, the diced onion (to taste), ½ the chopped parsley, a drizzle of olive oil, and seasoning.
BUTTER-BASTED Ostrich
Place a pan over medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter and ¾ of the NOMU rub. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
A TRIP TO GREECE
Plate up the roasted Butternut chunks, the sliced ostrich, the tomato salsa, and the tzatziki. Side with the hummus, drizzle with olive oil, and sprinkle over the remaining NOMU rub. Scatter over the remaining parsley. A masterpiece, Chef!
ROAST Butternut
Preheat the oven to 200°C. Spread the Butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
SIMPLE SALSA
In a bowl, combine the halved olives, the diced Cucumber, the diced tomatoes, the diced onion (to taste), ½ the chopped parsley, a drizzle of olive oil, and seasoning.
BUTTER-BASTED Ostrich
Place a pan over medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter and ¾ of the NOMU rub. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
A TRIP TO GREECE
Plate up the roasted Butternut chunks, the sliced ostrich, the tomato salsa, and the tzatziki. Side with the hummus, drizzle with olive oil, and sprinkle over the remaining NOMU rub. Scatter over the remaining parsley. A masterpiece, Chef!
Frequently Asked Questions
What is the preparation time for Ostrich Souvlaki Bowl?
The preparation time for Ostrich Souvlaki Bowl with roasted butternut, hummus & tzatziki is between 25 and 40 minutes.
What is the total time required to make Ostrich Souvlaki Bowl with roasted butternut, hummus & tzatziki?
The total time required to make Ostrich Souvlaki Bowl with roasted butternut, hummus & tzatziki is between 40 and 55 minutes.
How many servings does Ostrich Souvlaki Bowl provide?
4 servings
What are the main ingredients in Ostrich Souvlaki Bowl?
Butternut, Cucumber, Free-range Ostrich Steak, Fresh Parsley, Hummus, NOMU Moroccan Rub, Onion, Ostrich, Pitted Kalamata Olives, Tomato, Tomatoes, Tzatziki
What is the nutritional information of Ostrich Souvlaki Bowl?
Calories: 520, Carbs: 49 grams, Fat: grams, Protein: 44.7 grams, Sugar: 15.9 grams, Salt: 1108 grams
How do I prepare Ostrich Souvlaki Bowl?
ROAST BUTTERNUT: Preheat the oven to 200°C. Spread the butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). SIMPLE SALSA: In a bowl, combine the halved olives, the diced cucumber, the diced tomatoes, the diced onion (to taste), ½ the chopped parsley, a drizzle of olive oil, and seasoning. BUTTER-BASTED OSTRICH: Place a pan over medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter and ¾ of the NOMU rub. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning. A TRIP TO GREECE: Plate up the roasted butternut chunks, the sliced ostrich, the tomato salsa, and the tzatziki. Side with the hummus, drizzle with olive oil, and sprinkle over the remaining NOMU rub. Scatter over the remaining parsley. A masterpiece, Chef!
What should be prepared from my kitchen to make Ostrich Souvlaki Bowl?
Butternut, Cucumber, Free-range Ostrich Steak, Fresh Parsley, Hummus, NOMU Moroccan Rub, Onion, Ostrich, Pitted Kalamata Olives, Tomato, Tomatoes, Tzatziki
How many calories does Ostrich Souvlaki Bowl have?
520 calories
How much fat content does Ostrich Souvlaki Bowl have?
grams
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