A delicious salad packed with beautiful ingredients! It is equally as fresh as it is filling, with the lightness of salad leaves, the richness of feta, the tanginess of a stunning mustard lemon dressing, and the heartiness of roasted aubergines and tender ostrich slices.
Amazing Aubergine & Ostrich Salad
Amazing Aubergine & Ostrich Salad
with Kalamata olives, creamy feta & sunflower seeds
Hands on Time: 20 - 35 minutes
Overall Time: 35 - 55 minutes
Ingredients:
- Aubergine
- Danish-style Feta
- Dijon Mustard
- Free-range Ostrich Steak
- Garlic Clove
- Garlic Cloves
- Lemon
- Lemons
- NOMU Provençal Rub
- Ostrich
- Pitted Kalamata Olives
- Salad Leaves
- Sunflower Seeds
- Tahini
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
- Sugar/Sweetener/Honey
A GRACIOUS ROAST
Preheat the oven to 220°C. Spread out the Aubergine chunks on a roasting tray, coat in oil, ½ the rub, and seasoning. Roast in the hot oven for 20-25 minutes until softened, shifting halfway.
GET DRESSED
In a bowl, combine the Tahini, a squeeze of lemon juice, and seasoning. Add water in 5ml increments until a drizzling consistency. Set aside. In a salad bowl, combine the mustard, the grated garlic (to taste), a drizzle of oil, a sweetener of choice, and seasoning.
THE OST-RICH & FAMOUS
When the Aubergine has 10 minutes remaining, place a pan over a medium heat with a drizzle of oil. Pat the ostrich steak dry with some paper towel. When the pan is hot, fry the steak for 2-3 minutes per side, until browned all over and cooked to your preference (the time frame recommended will yield a medium-rare result.) In the final 1-2 minutes, use a knob of butter and the remaining rub to baste the steaks. Remove from the pan on completion and set aside. Allow to rest for 5 minutes before thinly slicing. Lightly season the slices.
TOSS TOGETHER
To the salad bowl with the mustard dressing, add the chopped olives and the salad leaves. Toss until fully combined.
IT’S SALAD SEASON
Make a bed of the dressed leaves and olives. Top with the Aubergine chunks and the ostrich slices. Drizzle over the tahini dressing and crumble over the drained feta. Sprinkle over the sunflower seeds and serve with any remaining lemon wedges on the side. Beautiful, Chef!
A GRACIOUS ROAST
Preheat the oven to 220°C. Spread out the Aubergine chunks on a roasting tray, coat in oil, ½ the rub, and seasoning. Roast in the hot oven for 20-25 minutes until softened, shifting halfway.
GET DRESSED
In a bowl, combine the Tahini, a squeeze of lemon juice, and seasoning. Add water in 5ml increments until a drizzling consistency. Set aside. In a salad bowl, combine the mustard, the grated garlic (to taste), a drizzle of oil, a sweetener of choice, and seasoning.
THE OST-RICH & FAMOUS
When the Aubergine has 10 minutes remaining, place a pan over a medium heat with a drizzle of oil. Pat the ostrich steaks dry with some paper towel. When the pan is hot, fry the steaks for 2-3 minutes per side, until browned all over and cooked to your preference (the time frame recommended will yield a medium-rare result.) In the final 1-2 minutes, use a knob of butter and the remaining rub to baste the steaks. Remove from the pan on completion and set aside. Allow to rest for 5 minutes before thinly slicing. Lightly season the slices.
TOSS TOGETHER
To the salad bowl with the mustard dressing, add the chopped olives and the salad leaves. Toss until fully combined.
IT’S SALAD SEASON
Make a bed of the dressed leaves and olives. Top with the Aubergine chunks and the ostrich slices. Drizzle over the tahini dressing and crumble over the drained feta. Sprinkle over the sunflower seeds and serve with any remaining lemon wedges on the side. Beautiful, Chef!
A GRACIOUS ROAST
Preheat the oven to 220°C. Spread out the Aubergine chunks on a roasting tray, coat in oil, ½ the rub, and seasoning. Roast in the hot oven for 25-30 minutes until softened, shifting halfway.
GET DRESSED
In a bowl, combine the Tahini, a squeeze of lemon juice, and seasoning. Add water in 5ml increments until a drizzling consistency. Set aside. In a salad bowl, combine the mustard, the grated garlic (to taste), a drizzle of oil, a sweetener of choice, and seasoning.
THE OST-RICH & FAMOUS
When the Aubergine has 10 minutes remaining, place a pan over a medium heat with a drizzle of oil. Pat the ostrich steaks dry with some paper towel. When the pan is hot, fry the steaks for 2-3 minutes per side, until browned all over and cooked to your preference (the time frame recommended will yield a medium-rare result.) In the final 1-2 minutes, use a knob of butter and the remaining rub to baste the steaks. Remove from the pan on completion and set aside. Allow to rest for 5 minutes before thinly slicing. Lightly season the slices.
TOSS TOGETHER
To the salad bowl with the mustard dressing, add the chopped olives and the salad leaves. Toss until fully combined.
IT’S SALAD SEASON
Make a bed of the dressed leaves and olives. Top with the Aubergine chunks and the ostrich slices. Drizzle over the tahini dressing and crumble over the drained feta. Sprinkle over the sunflower seeds and serve with any remaining lemon wedges on the side. Beautiful, Chef!
A GRACIOUS ROAST
Preheat the oven to 220°C. Spread out the Aubergine chunks on a roasting tray, coat in oil, ½ the rub, and seasoning. Roast in the hot oven for 25-30 minutes until softened, shifting halfway.
GET DRESSED
In a bowl, combine the Tahini, a squeeze of lemon juice, and seasoning. Add water in 5ml increments until a drizzling consistency. Set aside. In a salad bowl, combine the mustard, the grated garlic (to taste), a drizzle of oil, a sweetener of choice, and seasoning.
THE OST-RICH & FAMOUS
When the Aubergine has 10 minutes remaining, place a pan over a medium heat with a drizzle of oil. Pat the ostrich steaks dry with some paper towel. When the pan is hot, fry the steaks for 2-3 minutes per side, until browned all over and cooked to your preference (the time frame recommended will yield a medium-rare result.) In the final 1-2 minutes, use a knob of butter and the remaining rub to baste the steaks. Remove from the pan on completion and set aside. Allow to rest for 5 minutes before thinly slicing. Lightly season the slices.
TOSS TOGETHER
To the salad bowl with the mustard dressing, add the chopped olives and the salad leaves. Toss until fully combined.
IT’S SALAD SEASON
Make a bed of the dressed leaves and olives. Top with the Aubergine chunks and the ostrich slices. Drizzle over the tahini dressing and crumble over the drained feta. Sprinkle over the sunflower seeds and serve with any remaining lemon wedges on the side. Beautiful, Chef!
Frequently Asked Questions
What is the preparation time for Amazing Aubergine & Ostrich Salad?
The preparation time for Amazing Aubergine & Ostrich Salad with Kalamata olives, creamy feta & sunflower seeds is between 20 and 35 minutes.
What is the total time required to make Amazing Aubergine & Ostrich Salad with Kalamata olives, creamy feta & sunflower seeds?
The total time required to make Amazing Aubergine & Ostrich Salad with Kalamata olives, creamy feta & sunflower seeds is between 35 and 55 minutes.
How many servings does Amazing Aubergine & Ostrich Salad provide?
4 servings
What are the main ingredients in Amazing Aubergine & Ostrich Salad?
Aubergine, Danish-style Feta, Dijon Mustard, Free-range Ostrich Steak, Garlic Clove, Garlic Cloves, Lemon, Lemons, NOMU Provençal Rub, Ostrich, Pitted Kalamata Olives, Salad Leaves, Sunflower Seeds, Tahini
What is the nutritional information of Amazing Aubergine & Ostrich Salad?
Calories: 663, Carbs: 33 grams, Fat: grams, Protein: 52.4 grams, Sugar: 14.9 grams, Salt: 37 grams
How do I prepare Amazing Aubergine & Ostrich Salad?
IT’S SALAD SEASON: Make a bed of the dressed leaves and olives. Top with the aubergine chunks and the ostrich slices. Drizzle over the tahini dressing and crumble over the drained feta. Sprinkle over the sunflower seeds and serve with any remaining lemon wedges on the side. Beautiful, Chef! GET DRESSED: In a bowl, combine the tahini, a squeeze of lemon juice, and seasoning. Add water in 5ml increments until a drizzling consistency. Set aside. In a salad bowl, combine the mustard, the grated garlic (to taste), a drizzle of oil, a sweetener of choice, and seasoning. TOSS TOGETHER: To the salad bowl with the mustard dressing, add the chopped olives and the salad leaves. Toss until fully combined. THE OST-RICH & FAMOUS: When the aubergine has 10 minutes remaining, place a pan over a medium heat with a drizzle of oil. Pat the ostrich steaks dry with some paper towel. When the pan is hot, fry the steaks for 2-3 minutes per side, until browned all over and cooked to your preference (the time frame recommended will yield a medium-rare result.) In the final 1-2 minutes, use a knob of butter and the remaining rub to baste the steaks. Remove from the pan on completion and set aside. Allow to rest for 5 minutes before thinly slicing. Lightly season the slices. A GRACIOUS ROAST: Preheat the oven to 220°C. Spread out the aubergine chunks on a roasting tray, coat in oil, ½ the rub, and seasoning. Roast in the hot oven for 20-25 minutes until softened, shifting halfway.
What should be prepared from my kitchen to make Amazing Aubergine & Ostrich Salad?
Aubergine, Danish-style Feta, Dijon Mustard, Free-range Ostrich Steak, Garlic Clove, Garlic Cloves, Lemon, Lemons, NOMU Provençal Rub, Ostrich, Pitted Kalamata Olives, Salad Leaves, Sunflower Seeds, Tahini
How many calories does Amazing Aubergine & Ostrich Salad have?
663 calories
How much fat content does Amazing Aubergine & Ostrich Salad have?
grams
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