Once you’ve made this recipe, Chef, you will want to re-pita it every night! That’s because of the wonderful combination of seared ostrich fillet slices, spiced with Provençal Rub, sharing a pita pocket with charred green beans, avo hummus, spring onion, & creamy crumblings of feta.
Ostrich Fillet & Avocado Hummus
Ostrich Fillet & Avocado Hummus
with toasted pita bread & charred green beans
Hands on Time: 20 - 25 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Avocado Hummus
- Danish-style Feta
- Free-range Ostrich Fillet
- Green Beans
- Green Leaves
- Lemon Juice
- NOMU Provençal Rub
- Ostrich
- Pita Bread
- Pita Breads
- Spring Onion
- Spring Onions
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
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 with all the pan juices and set aside to rest for 5 minutes before slicing and seasoning.
BEANS
Return the pan, wiped down if necessary, to medium-high heat with a drizzle of oil. When hot, fry the trimmed beans until lightly charred, 2-3 minutes. Remove from heat and season.
PITA
Place a clean pan over medium heat. When hot, toast the pita until heated through, 30-60 seconds per side. Alternatively, place it on a plate and heat up in the microwave, 30-60 seconds. Cut in half to make the pockets.
TIME TO EAT
Dress the rinsed leaves with lemon juice (to taste) and a drizzle of olive oil. Spread the avocado hummus inside the pita pockets, then add the sliced steak with some of the pan juices and sprinkle the sliced onions on top. Serve alongside a bed of dressed green leaves, topped with the charred green beans, and crumble over the feta. Enjoy, Chef!
Free-range Ostrich Fillet - 150g
NOMU Provençal Rub - 5ml
Green Beans - 80g
Pita Bread - 1
Green Leaves - 20g
Lemon Juice - 10ml
Avocado Hummus - 50ml
Spring Onion - 1
Danish-style Feta - 20g
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 with all the pan juices and set aside to rest for 5 minutes before slicing and seasoning.
BEANS
Return the pan, wiped down if necessary, to medium-high heat with a drizzle of oil. When hot, fry the trimmed beans until lightly charred, 2-3 minutes. Remove from heat and season.
PITA
Place a clean pan over medium heat. When hot, toast the pitas until heated through, 30-60 seconds per side. Alternatively, place them on a plate and heat up in the microwave, 30-60 seconds. Cut in half to make the pockets.
TIME TO EAT
Dress the rinsed leaves with lemon juice (to taste) and a drizzle of olive oil. Spread the avocado hummus inside the pita pockets, then add the sliced steak with some of the pan juices and sprinkle the sliced onions on top. Serve alongside a bed of dressed green leaves, topped with the charred green beans, and crumble over the feta. Enjoy, Chef!
Free-range Ostrich Fillet - 300g
NOMU Provençal Rub - 10ml
Green Beans - 160g
Pita Breads - 2
Green Leaves - 40g
Lemon Juice - 20ml
Avocado Hummus - 100ml
Spring Onions - 2
Danish-style Feta - 40g
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 with all the pan juices and set aside to rest for 5 minutes before slicing and seasoning.
BEANS
Return the pan, wiped down if necessary, to medium-high heat with a drizzle of oil. When hot, fry the trimmed beans until lightly charred, 3-4 minutes. Remove from heat and season.
PITA
Place a clean pan over medium heat. When hot, toast the pitas until heated through, 30-60 seconds per side. Alternatively, place them on a plate and heat up in the microwave, 30-60 seconds. Cut in half to make the pockets.
TIME TO EAT
Dress the rinsed leaves with lemon juice (to taste) and a drizzle of olive oil. Spread the avocado hummus inside the pita pockets, then add the sliced steak with some of the pan juices and sprinkle the sliced onions on top. Serve alongside a bed of dressed green leaves, topped with the charred green beans, and crumble over the feta. Enjoy, Chef!
Free-range Ostrich Fillet - 450g
NOMU Provençal Rub - 15ml
Green Beans - 240g
Pita Breads - 3
Green Leaves - 60g
Lemon Juice - 30ml
Avocado Hummus - 150ml
Spring Onions - 3
Danish-style Feta - 60g
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 with all the pan juices and set aside to rest for 5 minutes before slicing and seasoning.
BEANS
Return the pan, wiped down if necessary, to medium-high heat with a drizzle of oil. When hot, fry the trimmed beans until lightly charred, 3-4 minutes. Remove from heat and season.
PITA
Place a clean pan over medium heat. When hot, toast the pitas until heated through, 30-60 seconds per side. Alternatively, place them on a plate and heat up in the microwave, 30-60 seconds. Cut in half to make the pockets.
TIME TO EAT
Dress the rinsed leaves with lemon juice (to taste) and a drizzle of olive oil. Spread the avocado hummus inside the pita pockets, then add the sliced steak with some of the pan juices and sprinkle the sliced onions on top. Serve alongside a bed of dressed green leaves, topped with the charred green beans, and crumble over the feta. Enjoy, Chef!
Free-range Ostrich Fillet - 600g
NOMU Provençal Rub - 20ml
Green Beans - 320g
Pita Breads - 4
Green Leaves - 80g
Lemon Juice - 40ml
Avocado Hummus - 200ml
Spring Onions - 4
Danish-style Feta - 80g
Woolies Products in this dish
