What are the main ingredients in Amazing Aubergine & Ostrich Salad?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter, Sugar/Sweetener/Honey

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?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter, Sugar/Sweetener/Honey

Amazing Aubergine & Ostrich Salad

Name: Amazing Aubergine & Ostrich Salad
Prep time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel; Butter; Sugar/Sweetener/Honey

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

with Kalamata olives, creamy feta & sunflower seeds

Hands on Time: 20 - 35 minutes

Overall Time: 35 - 55 minutes

Download the Recipe for 2

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

Photo of Amazing Aubergine & Ostrich Salad

Serves 1

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!

Aubergine - 250g
NOMU Provençal Rub - 10ml
Tahini - 25ml
Lemon - 1
Dijon Mustard - 5ml
Garlic Clove - 1
Free-range Ostrich Steak - 160g
Pitted Kalamata Olives - 25g
Salad Leaves - 40g
Danish-style Feta - 40g
Sunflower Seeds - 10g

Download the Recipe

Serves 2

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!

Aubergine - 500g
NOMU Provençal Rub - 20ml
Tahini - 50ml
Lemon - 1
Dijon Mustard - 10ml
Garlic Clove - 1
Free-range Ostrich Steak - 320g
Pitted Kalamata Olives - 50g
Salad Leaves - 80g
Danish-style Feta - 80g
Sunflower Seeds - 20g

Download the Recipe

Serves 3

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!

Aubergine - 750g
NOMU Provençal Rub - 30ml
Tahini - 75ml
Lemons - 2
Dijon Mustard - 15ml
Garlic Cloves - 2
Free-range Ostrich Steak - 480g
Pitted Kalamata Olives - 75g
Salad Leaves - 120g
Danish-style Feta - 120g
Sunflower Seeds - 30g

Download the Recipe

Serves 4

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!