The combination of the juicy steak, baby tomatoes, green leaves, lemony lentils, piquanté peppers, and sharp Italian cheese, all brought together with a light, tangy dressing, makes for a flavourful and satisfying salad.
Domaine Des Dieux’s Ostrich Tagliata
Domaine Des Dieux’s Ostrich Tagliata
with crispy lemony lentils & baby tomatoes
Hands on Time: 20 - 25 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Baby Tomatoes
- Balsamic Vinegar
- Free-range Ostrich Fillet
- Green Leaves
- Italian-style Hard Cheese
- Lemon Juice
- NOMU One For All Rub
- Ostrich
- Piquanté Peppers
- Sunflower Seeds
- Tinned Lentils
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
- Butter
CRISPY LENTILS
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, toast the drained lentils until golden and crispy, 8-10 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Deglaze the pan with the lemon juice. Remove from the pan and season.
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 the NOMU rub. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
JUST BEFORE SERVING
In a bowl, combine the balsamic vinegar with 30ml of olive oil, a sweetener (to taste), and season. Add the halved tomatoes, the rinsed green leaves, the lemony lentils, and the drained piquanté peppers.
DINNER IS READY
Dish up the salad, top with the ostrich slices, and sprinkle over the chopped cheese. Garnish with a sprinkle of the sunflower seeds. Well done, Chef!
Tinned Lentils - 120g
Lemon Juice - 15ml
Free-range Ostrich Fillet - 150g
NOMU One For All Rub - 5ml
Balsamic Vinegar - 20ml
Baby Tomatoes - 80g
Green Leaves - 20g
Piquanté Peppers - 20g
Italian-style Hard Cheese - 20g
Sunflower Seeds - 10g
CRISPY LENTILS
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, toast the drained lentils until golden and crispy, 8-10 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Deglaze the pan with the lemon juice. Remove from the pan and season.
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 the NOMU rub. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
JUST BEFORE SERVING
In a bowl, combine the balsamic vinegar with 60ml of olive oil, a sweetener (to taste), and season. Add the halved tomatoes, the rinsed green leaves, the lemony lentils, and the drained piquanté peppers.
DINNER IS READY
Dish up the salad, top with the ostrich slices, and sprinkle over the chopped cheese. Garnish with a sprinkle of the sunflower seeds. Well done, Chef!
Tinned Lentils - 240g
Lemon Juice - 30ml
Free-range Ostrich Fillet - 300g
NOMU One For All Rub - 10ml
Balsamic Vinegar - 40ml
Baby Tomatoes - 160g
Green Leaves - 40g
Piquanté Peppers - 40g
Italian-style Hard Cheese - 40g
Sunflower Seeds - 20g
CRISPY LENTILS
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, toast the drained lentils until golden and crispy, 10-12 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Deglaze the pan with the lemon juice. Remove from the pan and season.
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 the NOMU rub. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
JUST BEFORE SERVING
In a bowl, combine the balsamic vinegar with 90ml of olive oil, a sweetener (to taste), and season. Add the halved tomatoes, the rinsed green leaves, the lemony lentils, and the drained piquanté peppers.
DINNER IS READY
Dish up the salad, top with the ostrich slices, and sprinkle over the chopped cheese. Garnish with a sprinkle of the sunflower seeds. Well done, Chef!
Tinned Lentils - 360g
Lemon Juice - 45ml
Free-range Ostrich Fillet - 450g
NOMU One For All Rub - 15ml
Balsamic Vinegar - 60ml
Baby Tomatoes - 240g
Green Leaves - 60g
Piquanté Peppers - 60g
Italian-style Hard Cheese - 60g
Sunflower Seeds - 30g
CRISPY LENTILS
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, toast the drained lentils until golden and crispy, 10-12 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Deglaze the pan with the lemon juice. Remove from the pan and season.
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 the NOMU rub. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
JUST BEFORE SERVING
In a bowl, combine the balsamic vinegar with 125ml of olive oil, a sweetener (to taste), and season. Add the halved tomatoes, the rinsed green leaves, the lemony lentils, and the drained piquanté peppers.
DINNER IS READY
Dish up the salad, top with the ostrich slices, and sprinkle over the chopped cheese. Garnish with a sprinkle of the sunflower seeds. Well done, Chef!
Tinned Lentils - 480g
Lemon Juice - 60ml
Free-range Ostrich Fillet - 600g
NOMU One For All Rub - 20ml
Balsamic Vinegar - 80ml
Baby Tomatoes - 320g
Green Leaves - 80g
Piquanté Peppers - 80g
Italian-style Hard Cheese - 80g
Sunflower Seeds - 40g
Woolies Products in this dish
