Avo is dressed up in red wine vinegar and joins fresh greens, tangy tomato, charred baby marrow & cooling cucumber for a culinary get-together. Crowned with NOMU Roast Rub-spiced ostrich slices and drizzled with dollops of parsley-infused yoghurt. Ready for a palate party, Chef?
Baby Marrow & Ostrich Salad
Baby Marrow & Ostrich Salad
with cucumber & avocado
Hands on Time: 20 - 35 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Avocado
- Avocados
- Baby Marrow
- Cucumber
- Free-range Ostrich Steak
- Fresh Parsley
- Green Leaves
- Low Fat Plain Yoghurt
- NOMU Roast Rub
- Ostrich
- Red Wine Vinegar
- Tomato
- Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Paper Towel
BABY MARROW
Place a pan over medium heat with a drizzle of oil. When hot, fry the baby marrow until charred, 3-4 minutes. Remove from the pan and season.
PARSLEY YOGHURT
In a bowl, combine the yoghurt with ½ the parsley. Add seasoning and loosen with water in 5ml increments until drizzling consistency. Set aside.
NOMU-SPICED 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, spice the ostrich with the NOMU rub. Remove from the pan and set aside to rest for 3-5 minutes before slicing and seasoning.
AVO SALAD
Halve the Avocado, remove the pip, and peel the skin off, keeping the flesh intact. Roughly dice one half [both|#7DA0D7 halves|#7DA0D7] of the avocado. Place into a bowl and toss with the vinegar. Add the Cucumber, the tomato wedges, the salad leaves, the charred baby marrow, and seasoning and toss to combine. Set aside.
OM NOM NOM
Serve the dressed salad up as a base and top with the Ostrich slices. Drizzle over the parsley yoghurt and garnish with the remaining parsley.
BABY MARROW
Place a pan over medium heat with a drizzle of oil. When hot, fry the baby marrow until charred, 3-4 minutes. Remove from the pan and season.
PARSLEY YOGHURT
In a bowl, combine the yoghurt with ½ the parsley. Add seasoning and loosen with water in 5ml increments until drizzling consistency. Set aside.
NOMU-SPICED 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, spice the ostrich with the NOMU rub. Remove from the pan and set aside to rest for 3-5 minutes before slicing and seasoning.
AVO SALAD
Halve the Avocado, remove the pip, and peel the skin off, keeping the flesh intact. Roughly dice one half [both|#7DA0D7 halves|#7DA0D7] of the avocado. Place into a bowl and toss with the vinegar. Add the Cucumber, the tomato wedges, the salad leaves, the charred baby marrow, and seasoning and toss to combine. Set aside.
OM NOM NOM
Serve the dressed salad up as a base and top with the Ostrich slices. Drizzle over the parsley yoghurt and garnish with the remaining parsley.
BABY MARROW
Place a pan over medium heat with a drizzle of oil. When hot, fry the baby marrow until charred, 3-4 minutes. Remove from the pan and season.
PARSLEY YOGHURT
In a bowl, combine the yoghurt with ½ the parsley. Add seasoning and loosen with water in 5ml increments until drizzling consistency. Set aside.
NOMU-SPICED 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, spice the ostrich with the NOMU rub. Remove from the pan and set aside to rest for 3-5 minutes before slicing and seasoning.
AVO SALAD
Halve the Avocados, remove the pips, and peel the skin off, keeping the flesh intact. Roughly dice one and a half [all]|#7DA0D7 of the avocados. Place into a bowl and toss with the vinegar. Add the cucumber, the tomato wedges, the salad leaves, the charred baby marrow, and seasoning and toss to combine. Set aside.
OM NOM NOM
Serve the dressed salad up as a base and top with the Ostrich slices. Drizzle over the parsley yoghurt and garnish with the remaining parsley.
BABY MARROW
Place a pan over medium heat with a drizzle of oil. When hot, fry the baby marrow until charred, 3-4 minutes. Remove from the pan and season.
PARSLEY YOGHURT
In a bowl, combine the yoghurt with ½ the parsley. Add seasoning and loosen with water in 5ml increments until drizzling consistency. Set aside.
NOMU-SPICED 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, spice the ostrich with the NOMU rub. Remove from the pan and set aside to rest for 3-5 minutes before slicing and seasoning.
AVO SALAD
Halve the Avocados, remove the pips, and peel the skin off, keeping the flesh intact. Roughly dice one and a half [all]|#7DA0D7 of the avocados. Place into a bowl and toss with the vinegar. Add the cucumber, the tomato wedges, the salad leaves, the charred baby marrow, and seasoning and toss to combine. Set aside.
OM NOM NOM
Serve the dressed salad up as a base and top with the Ostrich slices. Drizzle over the parsley yoghurt and garnish with the remaining parsley.
Frequently Asked Questions
What is the preparation time for Baby Marrow & Ostrich Salad?
The preparation time for Baby Marrow & Ostrich Salad with cucumber & avocado is between 20 and 35 minutes.
What is the total time required to make Baby Marrow & Ostrich Salad with cucumber & avocado?
The total time required to make Baby Marrow & Ostrich Salad with cucumber & avocado is between 30 and 45 minutes.
How many servings does Baby Marrow & Ostrich Salad provide?
4 servings
What are the main ingredients in Baby Marrow & Ostrich Salad?
Avocado, Avocados, Baby Marrow, Cucumber, Free-range Ostrich Steak, Fresh Parsley, Green Leaves, Low Fat Plain Yoghurt, NOMU Roast Rub, Ostrich, Red Wine Vinegar, Tomato, Tomatoes
What is the nutritional information of Baby Marrow & Ostrich Salad?
Calories: 466, Carbs: 24 grams, Fat: grams, Protein: 42.8 grams, Sugar: 10 grams, Salt: 170.5 grams
How do I prepare Baby Marrow & Ostrich Salad?
AVO SALAD: Halve the avocado, remove the pip, and peel the skin off, keeping the flesh intact. Roughly dice one half [both|#7DA0D7 halves|#7DA0D7] of the avocado. Place into a bowl and toss with the vinegar. Add the cucumber, the tomato wedges, the salad leaves, the charred baby marrow, and seasoning and toss to combine. Set aside. OM NOM NOM: Serve the dressed salad up as a base and top with the ostrich slices. Drizzle over the parsley yoghurt and garnish with the remaining parsley. NOMU-SPICED 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, spice the ostrich with the NOMU rub. Remove from the pan and set aside to rest for 3-5 minutes before slicing and seasoning. PARSLEY YOGHURT: In a bowl, combine the yoghurt with ½ the parsley. Add seasoning and loosen with water in 5ml increments until drizzling consistency. Set aside. BABY MARROW: Place a pan over medium heat with a drizzle of oil. When hot, fry the baby marrow until charred, 3-4 minutes. Remove from the pan and season.
What should be prepared from my kitchen to make Baby Marrow & Ostrich Salad?
Avocado, Avocados, Baby Marrow, Cucumber, Free-range Ostrich Steak, Fresh Parsley, Green Leaves, Low Fat Plain Yoghurt, NOMU Roast Rub, Ostrich, Red Wine Vinegar, Tomato, Tomatoes
How many calories does Baby Marrow & Ostrich Salad have?
466 calories
How much fat content does Baby Marrow & Ostrich Salad have?
grams
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