What are the main ingredients in Dried Fig, Zucchini & Ostrich Salad?

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

What is the nutritional information of Dried Fig, Zucchini & Ostrich Salad?

Calories: 458, Carbs: 31 grams, Fat: grams, Protein: 44.1 grams, Sugar: 22.5 grams, Salt: 720 grams

How do I prepare Dried Fig, Zucchini & Ostrich Salad?

WHAT A PLATE!: Plate up the charred baby marrow salad and serve alongside the sliced ostrich. Scatter over the remaining toasted nuts. BEAUTIFUL SALAD: Just before serving, toss the shredded leaves, the torn figs, ½ the toasted nuts and the drained feta through the dressed onions & baby marrows along with a drizzle of olive oil and seasoning. NOMU-SPICED OSTRICH: Place a clean 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. NUTS, VEG & SWEET VINEGAR: Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. Return the pan to medium heat with a drizzle of oil. When hot, fry the baby marrow until golden, 4-5 minutes (shifting occasionally). In the final 1-2 minutes add the sliced onion and fry until golden. Remove from the pan and place into a bowl. Season and toss with the sweet sherry vinegar.

What should be prepared from my kitchen to make Dried Fig, Zucchini & Ostrich Salad?

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

Dried Fig, Zucchini & Ostrich Salad

The salad is the star of the show with this recipe, Chef! Sweet dried fig, pan-toasted baby marrow rounds (also known as zucchini), silky onion, fresh greens, toasted almonds & crumblings of feta are tossed with a sweet sherry vinegar dressing. The supporting act is seared ostrich for a complete and satisfying meal.

Dried Fig, Zucchini & Ostrich Salad

with charred baby marrow

Hands on Time: 20 - 25 minutes

Overall Time: 20 - 25 minutes

Download the Recipe for 2

Ingredients:

Almonds
Baby Marrow
Danish-style Feta
Dried Figs
Free-range Ostrich Fillet
NOMU One For All Rub
Ostrich
Salad Leaves
Spring Onion
Spring Onions
Sweet Sherry Vinegar

From your kitchen:

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

Photo of Dried Fig, Zucchini & Ostrich Salad

Serves 1

NUTS, VEG & SWEET VINEGAR
Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. Return the pan to medium heat with a drizzle of oil. When hot, fry the baby marrow until golden, 4-5 minutes (shifting occasionally). In the final 1-2 minutes add the sliced onion and fry until golden. Remove from the pan and place into a bowl. Season and toss with the sweet sherry vinegar.
NOMU-SPICED OSTRICH
Place a clean 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.
BEAUTIFUL SALAD
Just before serving, toss the shredded leaves, the torn figs, ½ the toasted nuts and the drained feta through the dressed onions & baby marrows along with a drizzle of olive oil and seasoning.
WHAT A PLATE!
Plate up the charred baby marrow salad and serve alongside the sliced ostrich. Scatter over the remaining toasted nuts.

Almonds - 10g
Spring Onion - 1
Baby Marrow - 150g
Sweet Sherry Vinegar - 15ml
Free-range Ostrich Fillet - 150g
NOMU One For All Rub - 10ml
Salad Leaves - 20g
Dried Figs - 20g
Danish-style Feta - 30g

Download the Recipe

Serves 2

NUTS, VEG & SWEET VINEGAR
Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. Return the pan to medium heat with a drizzle of oil. When hot, fry the baby marrow until golden, 4-5 minutes (shifting occasionally). In the final 1-2 minutes add the sliced onion and fry until golden. Remove from the pan and place into a bowl. Season and toss with the sweet sherry vinegar.
NOMU-SPICED OSTRICH
Place a clean 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.
BEAUTIFUL SALAD
Just before serving, toss the shredded leaves, the torn figs, ½ the toasted nuts and the drained feta through the dressed onions & baby marrows along with a drizzle of olive oil and seasoning.
WHAT A PLATE!
Plate up the charred baby marrow salad and serve alongside the sliced ostrich. Scatter over the remaining toasted nuts.

Almonds - 20g
Spring Onions - 2
Baby Marrow - 300g
Sweet Sherry Vinegar - 30ml
Free-range Ostrich Fillet - 300g
NOMU One For All Rub - 20ml
Salad Leaves - 40g
Dried Figs - 40g
Danish-style Feta - 60g

Download the Recipe

Serves 3

NUTS, VEG & SWEET VINEGAR
Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. Return the pan to medium heat with a drizzle of oil. When hot, fry the baby marrow until golden, 6-7 minutes (shifting occasionally). In the final 1-2 minutes add the sliced onion and fry until golden. Remove from the pan and place into a bowl. Season and toss with the sweet sherry vinegar.
NOMU-SPICED OSTRICH
Place a clean 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.
BEAUTIFUL SALAD
Just before serving, toss the shredded leaves, the torn figs, ½ the toasted nuts and the drained feta through the dressed onions & baby marrows along with a drizzle of olive oil and seasoning.
WHAT A PLATE!
Plate up the charred baby marrow salad and serve alongside the sliced ostrich. Scatter over the remaining toasted nuts.

Almonds - 30g
Spring Onions - 3
Baby Marrow - 450g
Sweet Sherry Vinegar - 45ml
Free-range Ostrich Fillet - 450g
NOMU One For All Rub - 30ml
Salad Leaves - 60g
Dried Figs - 60g
Danish-style Feta - 90g

Download the Recipe

Serves 4

NUTS, VEG & SWEET VINEGAR
Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. Return the pan to medium heat with a drizzle of oil. When hot, fry the baby marrow until golden, 6-7 minutes (shifting occasionally). In the final 1-2 minutes add the sliced onion and fry until golden. Remove from the pan and place into a bowl. Season and toss with the sweet sherry vinegar.
NOMU-SPICED OSTRICH
Place a clean 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.
BEAUTIFUL SALAD
Just before serving, toss the shredded leaves, the torn figs, ½ the toasted nuts and the drained feta through the dressed onions & baby marrows along with a drizzle of olive oil and seasoning.
WHAT A PLATE!
Plate up the charred baby marrow salad and serve alongside the sliced ostrich. Scatter over the remaining toasted nuts.