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
Dried Fig, Zucchini & Ostrich Salad
with charred baby marrow
Hands on Time: 20 - 25 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Almonds
- Baby Marrow
- Danish-style Feta
- Dried Figs
- Free-range Ostrich Fillet
- NOMU One For All Rub
- Ostrich
- Salad Leaves
- Spring Onion/s
- Spring Onions
- Sweet Sherry Vinegar
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Paper Towel
- Butter
- Seasoning (Salt & Pepper)
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 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 salad leaves, the figs, ½ the nuts, and the feta through the onions and 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 Ostrich. Scatter over the remaining nuts.
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 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 salad leaves, the figs, ½ the nuts, and the feta through the onions and 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 Ostrich. Scatter over the remaining nuts.
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 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 salad leaves, the figs, ½ the nuts, and the feta through the onions and 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 Ostrich. Scatter over the remaining nuts.
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 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 salad leaves, the figs, ½ the nuts, and the feta through the onions and 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 Ostrich. Scatter over the remaining nuts.
Frequently Asked Questions
What is the preparation time for Dried Fig, Zucchini & Ostrich Salad?
The preparation time for Dried Fig, Zucchini & Ostrich Salad with charred baby marrow is between 20 and 25 minutes.
What is the total time required to make Dried Fig, Zucchini & Ostrich Salad with charred baby marrow?
The total time required to make Dried Fig, Zucchini & Ostrich Salad with charred baby marrow is between 20 and 25 minutes.
How many servings does Dried Fig, Zucchini & Ostrich Salad provide?
4 servings
What are the main ingredients in Dried Fig, Zucchini & Ostrich Salad?
Almonds, Baby Marrow, Danish-style Feta, Dried Figs, Free-range Ostrich Fillet, NOMU One For All Rub, Ostrich, Salad Leaves, Spring Onion/s, Spring Onions, Sweet Sherry Vinegar
What is the nutritional information of Dried Fig, Zucchini & Ostrich Salad?
Calories: 419, Carbs: 30 grams, Fat: grams, Protein: 42.1 grams, Sugar: 22.2 grams, Salt: 522 grams
How do I prepare Dried Fig, Zucchini & Ostrich Salad?
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 onion and fry until golden. Remove from the pan and place into a bowl. Season and toss with the sweet sherry vinegar. WHAT A PLATE!: Plate up the charred baby marrow salad and serve alongside the ostrich. Scatter over the remaining nuts. BEAUTIFUL SALAD: Just before serving, toss the salad leaves, the figs, ½ the nuts, and the feta through the onions and 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.
What should be prepared from my kitchen to make Dried Fig, Zucchini & Ostrich Salad?
Almonds, Baby Marrow, Danish-style Feta, Dried Figs, Free-range Ostrich Fillet, NOMU One For All Rub, Ostrich, Salad Leaves, Spring Onion/s, Spring Onions, Sweet Sherry Vinegar
How many calories does Dried Fig, Zucchini & Ostrich Salad have?
419 calories
How much fat content does Dried Fig, Zucchini & Ostrich Salad have?
grams
Woolies Products in this dish
