A hearty, satisfying salad that’s perfect to enjoy while watching the African sun set on the horizon. Savour tastes and textures of charred baby marrows & baby tomatoes, elevated with Greek seasoning, together with sweet caramelised onions, fluffy couscous, greens, salty cheese ribbons, and butter-basted ostrich slices.
Caramelised Onion & Ostrich Salad
Caramelised Onion & Ostrich Salad
with baby marrow, couscous, & Italian-style hard cheese
Hands on Time: 25 - 30 minutes
Overall Time: 30 - 35 minutes
Ingredients:
- Baby Marrow
- Baby Onion
- Baby Onions
- Baby Tomatoes
- Balsamic Vinegar
- Couscous
- Crispy Onion Bits
- Free-range Ostrich Steak
- Greek Seasoning
- Green Leaves
- Italian-style Hard Cheese
- Ostrich
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
- Butter
CARAMELISED ONIONS
Place a pan over medium heat with a drizzle of oil. When hot, fry the halved onions until caramelised, 6-8 minutes (shifting occasionally). At the halfway mark, add a sweetener.
CHARRED VEGGIES
Add the baby marrow pieces and the halved tomatoes to the pan. Fry until lightly charred, 5-6 minutes. In the final 1-2 minutes, add the Greek seasoning and fry until fragrant.
COUSCOUS
Boil the kettle. Place the couscous in a bowl with 75ml of boiling water. Stir through a drizzle of olive oil. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
OSTRICH
Return the pan, wiped down, to 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. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
JUST BEFORE SERVING
In a salad bowl, combine the charred veg, the cooked couscous, the rinsed green leaves, the cheese ribbons, and the balsamic vinegar (to taste).
DINNER IS SERVED
Bowl up the loaded couscous, top with the ostrich slices, and sprinkle over the crispy onions. Good job, Chef!
Baby Onions - 3
Baby Marrow - 100g
Baby Tomatoes - 80g
Greek Seasoning - 10ml
Couscous - 75ml
Free-range Ostrich Steak - 160g
Green Leaves - 20g
Italian-style Hard Cheese - 10g
Balsamic Vinegar - 20ml
Crispy Onion Bits - 10ml
CARAMELISED ONIONS
Place a pan over medium heat with a drizzle of oil. When hot, fry the halved onions until caramelised, 6-8 minutes (shifting occasionally). At the halfway mark, add a sweetener.
CHARRED VEGGIES
Add the baby marrow pieces and the halved tomatoes to the pan. Fry until lightly charred, 5-6 minutes. In the final 1-2 minutes, add the Greek seasoning and fry until fragrant.
COUSCOUS
Boil the kettle. Place the couscous in a bowl with 150ml of boiling water. Stir through a drizzle of olive oil. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
OSTRICH
Return the pan, wiped down, to 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. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
JUST BEFORE SERVING
In a salad bowl, combine the charred veg, the cooked couscous, the rinsed green leaves, the cheese ribbons, and the balsamic vinegar (to taste).
DINNER IS SERVED
Bowl up the loaded couscous, top with the ostrich slices, and sprinkle over the crispy onions. Good job, Chef!
Baby Onions - 6
Baby Marrow - 200g
Baby Tomatoes - 160g
Greek Seasoning - 20ml
Couscous - 150ml
Free-range Ostrich Steak - 320g
Green Leaves - 40g
Italian-style Hard Cheese - 20g
Balsamic Vinegar - 40ml
Crispy Onion Bits - 20ml
CARAMELISED ONIONS
Place a pan over medium heat with a drizzle of oil. When hot, fry the halved onions until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener.
CHARRED VEGGIES
Add the baby marrow pieces and the halved tomatoes to the pan. Fry until lightly charred, 6-7 minutes. In the final 1-2 minutes, add the Greek seasoning and fry until fragrant.
COUSCOUS
Boil the kettle. Place the couscous in a bowl with 225ml of boiling water. Stir through a drizzle of olive oil. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
OSTRICH
Return the pan, wiped down, to 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. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
JUST BEFORE SERVING
In a salad bowl, combine the charred veg, the cooked couscous, the rinsed green leaves, the cheese ribbons, and the balsamic vinegar (to taste).
DINNER IS SERVED
Bowl up the loaded couscous, top with the ostrich slices, and sprinkle over the crispy onions. Good job, Chef!
Baby Onion - 9
Baby Marrow - 300g
Baby Tomatoes - 240g
Greek Seasoning - 30ml
Couscous - 225ml
Free-range Ostrich Steak - 480g
Green Leaves - 60g
Italian-style Hard Cheese - 30g
Balsamic Vinegar - 60ml
Crispy Onion Bits - 30ml
CARAMELISED ONIONS
Place a pan over medium heat with a drizzle of oil. When hot, fry the halved onions until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener.
CHARRED VEGGIES
Add the baby marrow pieces and the halved tomatoes to the pan. Fry until lightly charred, 6-7 minutes. In the final 1-2 minutes, add the Greek seasoning and fry until fragrant.
COUSCOUS
Boil the kettle. Place the couscous in a bowl with 300ml of boiling water. Stir through a drizzle of olive oil. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
OSTRICH
Return the pan, wiped down, to 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. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
JUST BEFORE SERVING
In a salad bowl, combine the charred veg, the cooked couscous, the rinsed green leaves, the cheese ribbons, and the balsamic vinegar (to taste).
DINNER IS SERVED
Bowl up the loaded couscous, top with the ostrich slices, and sprinkle over the crispy onions. Good job, Chef!
Baby Onions - 12
Baby Marrow - 400g
Baby Tomatoes - 320g
Greek Seasoning - 40ml
Couscous - 300ml
Free-range Ostrich Steak - 640g
Green Leaves - 80g
Italian-style Hard Cheese - 40g
Balsamic Vinegar - 80ml
Crispy Onion Bits - 40ml
Woolies Products in this dish
