What are the main ingredients in Roasted Cannellini Bean Salad & Ostrich?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

What is the nutritional information of Roasted Cannellini Bean Salad & Ostrich?

Calories: 563, Carbs: 65 grams, Fat: grams, Protein: 46.5 grams, Sugar: 28.7 grams, Salt: 542 grams

How do I prepare Roasted Cannellini Bean Salad & Ostrich?

TIME TO EAT: Plate up the loaded warm salad, top with the steak slices, and drizzle over the balsamic reduction. Well done, Chef! FRESH SALAD: In a bowl, combine the rinsed green leaves, the sliced radish, the toasted pistachios, the cheese shavings, the roast, a drizzle of olive oil, and seasoning. STEAK: Return the pan 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 and the grated garlic. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning. TOAST: Place the chopped pistachios in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. BEANS: Coat the rinsed beans in oil and season. When the carrots have been roasting for 10-15 minutes, scatter over the beans and roast for the remaining time until crisping up. CARROT WEDGES: Preheat the oven to 200°C. Spread the carrot wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).

What should be prepared from my kitchen to make Roasted Cannellini Bean Salad & Ostrich?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

Roasted Cannellini Bean Salad & Ostrich

Name: Roasted Cannellini Bean Salad & Ostrich
Prep time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel; Butter

Mostly used in desserts and baked goods, we show you a sensational savoury recipe with pistachios. After toasting in a pan, these add a nutty crunch to an oven-roasted beetroot & cannellini bean salad, with punchy radish, cheese shavings & fresh greens. Paired with butter-basted ostrich steak.

Roasted Cannellini Bean Salad & Ostrich

with toasted pistachios & balsamic vinegar

Hands on Time: 25 - 40 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Balsamic Reduction
Cannellini Beans
Carrot
Free-range Ostrich Steak
Garlic Clove
Garlic Cloves
Green Leaves
Italian-style Hard Cheese
Ostrich
Pistachio Nuts
Radish

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Butter

Photo of Roasted Cannellini Bean Salad & Ostrich

Serves 1

CARROT WEDGES
Preheat the oven to 200°C. Spread the carrot wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
BEANS
Coat the rinsed beans in oil and season. When the carrots have been roasting for 10-15 minutes, scatter over the beans and roast for the remaining time until crisping up.
TOAST
Place the chopped pistachios in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
STEAK
Return the pan 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 and the grated garlic. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
FRESH SALAD
In a bowl, combine the rinsed green leaves, the sliced radish, the toasted pistachios, the cheese shavings, the roast, a drizzle of olive oil, and seasoning.
TIME TO EAT
Plate up the loaded warm salad, top with the steak slices, and drizzle over the balsamic reduction. Well done, Chef!

Carrot - 240g
Cannellini Beans - 120g
Pistachio Nuts - 5g
Free-range Ostrich Steak - 160g
Garlic Clove - 1
Green Leaves - 20g
Radish - 20g
Italian-style Hard Cheese - 10g
Balsamic Reduction - 10ml

Download the Recipe

Serves 2

CARROT WEDGES
Preheat the oven to 200°C. Spread the carrot wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
BEANS
Coat the rinsed beans in oil and season. When the carrots have been roasting for 10-15 minutes, scatter over the beans and roast for the remaining time until crisping up.
TOAST
Place the chopped pistachios in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
STEAK
Return the pan 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 and the grated garlic. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
FRESH SALAD
In a bowl, combine the rinsed green leaves, the sliced radish, the toasted pistachios, the cheese shavings, the roast, a drizzle of olive oil, and seasoning.
TIME TO EAT
Plate up the loaded warm salad, top with the steak slices, and drizzle over the balsamic reduction. Well done, Chef!

Carrot - 480g
Cannellini Beans - 240g
Pistachio Nuts - 10g
Free-range Ostrich Steak - 320g
Garlic Clove - 1
Green Leaves - 40g
Radish - 40g
Italian-style Hard Cheese - 20g
Balsamic Reduction - 20ml

Download the Recipe

Serves 3

CARROT WEDGES
Preheat the oven to 200°C. Spread the carrot wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
BEANS
Coat the rinsed beans in oil and season. When the carrots have been roasting for 10-15 minutes, scatter over the beans and roast for the remaining time until crisping up.
TOAST
Place the chopped pistachios in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
STEAK
Return the pan 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 and the grated garlic. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
FRESH SALAD
In a bowl, combine the rinsed green leaves, the sliced radish, the toasted pistachios, the cheese shavings, the roast, a drizzle of olive oil, and seasoning.
TIME TO EAT
Plate up the loaded warm salad, top with the steak slices, and drizzle over the balsamic reduction. Well done, Chef!

Carrot - 720g
Cannellini Beans - 360g
Pistachio Nuts - 15g
Free-range Ostrich Steak - 480g
Garlic Cloves - 2
Green Leaves - 60g
Radish - 60g
Italian-style Hard Cheese - 30g
Balsamic Reduction - 30ml

Download the Recipe

Serves 4

CARROT WEDGES
Preheat the oven to 200°C. Spread the carrot wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
BEANS
Coat the rinsed beans in oil and season. When the carrots have been roasting for 10-15 minutes, scatter over the beans and roast for the remaining time until crisping up.
TOAST
Place the chopped pistachios in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
STEAK
Return the pan 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 and the grated garlic. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
FRESH SALAD
In a bowl, combine the rinsed green leaves, the sliced radish, the toasted pistachios, the cheese shavings, the roast, a drizzle of olive oil, and seasoning.
TIME TO EAT
Plate up the loaded warm salad, top with the steak slices, and drizzle over the balsamic reduction. Well done, Chef!