What are the main ingredients in Chermoula Carrots & Ostrich Steak?

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

What is the nutritional information of Chermoula Carrots & Ostrich Steak?

Calories: 580, Carbs: 69 grams, Fat: grams, Protein: 50 grams, Sugar: 29.8 grams, Salt: 765 grams

How do I prepare Chermoula Carrots & Ostrich Steak?

ROASTED & CRISPY: Preheat the oven to 200°C. Spread out the carrot and onion wedges on one half of a roasting tray, coat in oil, and season well. Roast in the hot oven for 30-35 minutes until cooked through and crisping up. Place the drained lentils in a bowl with a drizzle of oil and seasoning. JUICY OSTRICH STEAK: Place a pan over a medium heat with a drizzle of oil. Pat the ostrich steaks dry with 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.) Remove from the pan on completion and set aside. Allow to rest for 5 minutes before thinly slicing and seasoning. MORE CRISP: Once the veg has been in for 10 minutes, remove the tray from the oven, give them a shift and sprinkle over the dressed lentils in a single layer on the other side of the tray along with the whole, unpeeled garlic clove. Return to the oven and roast for the remaining time. CREAMY & TANGY: In a small bowl, place the coconut yoghurt, chopped mint, and seasoning. Mix to combine. In a separate bowl (big enough for the carrot wedges), combine the chermoula, a drizzle of oil, the lemon juice and some salt. Mix well and set aside. In another bowl, combine the diced cucumbers and chopped pickled peppers with a drizzle of oil, and seasoning. FINAL ASSEMBLY: When the veg has finished roasting, squeeze the flesh out of the roasted garlic, discarding the skin. Roughly chop the flesh and add to the chermoula dressing along with the roasted carrot and onion wedges. Toss until coated. IT’S YOUR TIME TO DINE!: Dish up the chermoula dressed vegetables along with the crispy lentils, and lay over the juicy ostrich slices. Side with the cucumber and pepper salad, and dollop over the minted coconut yoghurt. Garnish with the chopped parsley. Time to eat!

What should be prepared from my kitchen to make Chermoula Carrots & Ostrich Steak?

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

Chermoula Carrots & Ostrich Steak

Name: Chermoula Carrots & Ostrich Steak
Prep time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel

Beautifully succulent ostrich steak accompanied by crisp lentils, roasted carrot and onion wedges doused in a chermoula dressing. Topped with minted coconut yoghurt and fresh parsley… It only gets better with each bite!

Chermoula Carrots & Ostrich Steak

with crispy lentils, mint & coconut yoghurt

Hands on Time: 20 - 40 minutes

Overall Time: 40 - 60 minutes

Download the Recipe for 2

Ingredients:

Carrot
Coconut Yoghurt
Cucumber
Free-range Ostrich Steak
Fresh Mint
Fresh Parsley
Garlic Clove
Garlic Cloves
Lemon Juice
Lentils
Onion
Onions
Ostrich
Pesto Princess Chermoula Paste
Pickled Bell Peppers

From your kitchen:

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

Photo of Chermoula Carrots & Ostrich Steak

Serves 1

ROASTED & CRISPY
Preheat the oven to 200°C. Spread out the carrot and onion wedges on one half of a roasting tray, coat in oil, and season well. Roast in the hot oven for 30-35 minutes until cooked through and crisping up. Place the drained lentils in a bowl with a drizzle of oil and seasoning.
CREAMY & TANGY
In a small bowl, place the coconut yoghurt, chopped mint, and seasoning. Mix to combine. In a separate bowl (big enough for the carrot wedges), combine the chermoula, a drizzle of oil, the lemon juice and some salt. Mix well and set aside. In another bowl, combine the diced cucumbers and chopped pickled peppers with a drizzle of oil, and seasoning.
MORE CRISP
Once the veg has been in for 10 minutes, remove the tray from the oven, give them a shift and sprinkle over the dressed lentils in a single layer on the other side of the tray along with the whole, unpeeled garlic clove. Return to the oven and roast for the remaining time.
JUICY OSTRICH STEAK
Place a pan over a medium heat with a drizzle of oil. Pat the ostrich steak dry with 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.) Remove from the pan on completion and set aside. Allow to rest for 5 minutes before thinly slicing and seasoning.
FINAL ASSEMBLY
When the veg has finished roasting, squeeze the flesh out of the roasted garlic, discarding the skin. Roughly chop the flesh and add to the chermoula dressing along with the roasted carrot and onion wedges. Toss until coated.
IT’S YOUR TIME TO DINE!
Dish up the chermoula dressed vegetables along with the crispy lentils, and lay over the juicy ostrich slices. Side with the cucumber and pepper salad, and dollop over the minted coconut yoghurt. Garnish with the chopped parsley. Time to eat!

Carrot - 240g
Onion - 1
Lentils - 60g
Garlic Clove - 1
Coconut Yoghurt - 30ml
Fresh Mint - 4g
Pesto Princess Chermoula Paste - 10ml
Lemon Juice - 10ml
Cucumber - 50g
Pickled Bell Peppers - 50g
Free-range Ostrich Steak - 160g
Fresh Parsley - 4g

Download the Recipe

Serves 2

ROASTED & CRISPY
Preheat the oven to 200°C. Spread out the carrot and onion wedges on one half of a roasting tray, coat in oil, and season well. Roast in the hot oven for 30-35 minutes until cooked through and crisping up. Place the drained lentils in a bowl with a drizzle of oil and seasoning.
CREAMY & TANGY
In a small bowl, place the coconut yoghurt, chopped mint, and seasoning. Mix to combine. In a separate bowl (big enough for the carrot wedges), combine the chermoula, a drizzle of oil, the lemon juice and some salt. Mix well and set aside. In another bowl, combine the diced cucumbers and chopped pickled peppers with a drizzle of oil, and seasoning.
MORE CRISP
Once the veg has been in for 10 minutes, remove the tray from the oven, give them a shift and sprinkle over the dressed lentils in a single layer on the other side of the tray along with the whole, unpeeled garlic clove. Return to the oven and roast for the remaining time.
JUICY OSTRICH STEAK
Place a pan over a medium heat with a drizzle of oil. Pat the ostrich steaks dry with 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.) Remove from the pan on completion and set aside. Allow to rest for 5 minutes before thinly slicing and seasoning.
FINAL ASSEMBLY
When the veg has finished roasting, squeeze the flesh out of the roasted garlic, discarding the skin. Roughly chop the flesh and add to the chermoula dressing along with the roasted carrot and onion wedges. Toss until coated.
IT’S YOUR TIME TO DINE!
Dish up the chermoula dressed vegetables along with the crispy lentils, and lay over the juicy ostrich slices. Side with the cucumber and pepper salad, and dollop over the minted coconut yoghurt. Garnish with the chopped parsley. Time to eat!

Carrot - 480g
Onion - 1
Lentils - 120g
Garlic Clove - 1
Coconut Yoghurt - 60ml
Fresh Mint - 8g
Pesto Princess Chermoula Paste - 20ml
Lemon Juice - 20ml
Cucumber - 100g
Pickled Bell Peppers - 100g
Free-range Ostrich Steak - 320g
Fresh Parsley - 8g

Download the Recipe

Serves 3

ROASTED & CRISPY
Preheat the oven to 200°C. Spread out the carrot and onion wedges on a roasting tray, coat in oil, and season well. Roast in the hot oven for 35-40 minutes until cooked through and crisping up. Place the drained lentils onto another roasting tray with the whole, unpeeled garlic cloves. Spread out in a single layer, coat in oil, and season.
CREAMY & TANGY
In a small bowl, place the coconut yoghurt, chopped mint, and seasoning. Mix to combine. In a separate bowl (big enough for the carrot wedges), combine the chermoula, a drizzle of oil, the lemon juice and some salt. Mix well and set aside. In another bowl, combine the diced cucumbers and chopped pickled peppers with a drizzle of oil, and seasoning.
MORE CRISP
Once the veg has been in for 15 minutes, pop the tray of dressed lentils and garlic into the oven and roast for the remaining cooking time.
JUICY OSTRICH STEAK
Place a pan over a medium heat with a drizzle of oil. Pat the ostrich steaks dry with 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.) Remove from the pan on completion and set aside. Allow to rest for 5 minutes before thinly slicing and seasoning.
FINAL ASSEMBLY
When the veg has finished roasting, squeeze the flesh out of the roasted garlic, discarding the skin. Roughly chop the flesh and add to the chermoula dressing along with the roasted carrot and onion wedges. Toss until coated.
IT’S YOUR TIME TO DINE!
Dish up the chermoula dressed vegetables along with the crispy lentils, and lay over the juicy ostrich slices. Side with the cucumber and pepper salad, and dollop over the minted coconut yoghurt. Garnish with the chopped parsley. Time to eat!

Carrot - 720g
Onions - 2
Lentils - 240g
Garlic Cloves - 2
Coconut Yoghurt - 90ml
Fresh Mint - 12g
Pesto Princess Chermoula Paste - 30ml
Lemon Juice - 30ml
Cucumber - 150g
Pickled Bell Peppers - 150g
Free-range Ostrich Steak - 480g
Fresh Parsley - 12g

Download the Recipe

Serves 4

ROASTED & CRISPY
Preheat the oven to 200°C. Spread out the carrot and onion wedges on a roasting tray, coat in oil, and season well. Roast in the hot oven for 35-40 minutes until cooked through and crisping up. Place the drained lentils onto another roasting tray with the whole, unpeeled garlic cloves. Spread out in a single layer, coat in oil, and season.
CREAMY & TANGY
In a small bowl, place the coconut yoghurt, chopped mint, and seasoning. Mix to combine. In a separate bowl (big enough for the carrot wedges), combine the chermoula, a drizzle of oil, lemon juice and some salt. Mix well and set aside. In another bowl, combine the diced cucumbers and chopped pickled peppers with a drizzle of oil, and seasoning.
MORE CRISP
Once the veg has been in for 15 minutes, pop the tray of dressed lentils and garlic into the oven and roast for the remaining cooking time.
JUICY OSTRICH STEAK
Place a pan over a medium heat with a drizzle of oil. Pat the ostrich steaks dry with 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.) Remove from the pan on completion and set aside. Allow to rest for 5 minutes before thinly slicing and seasoning.
FINAL ASSEMBLY
When the veg has finished roasting, squeeze the flesh out of the roasted garlic, discarding the skin. Roughly chop the flesh and add to the chermoula dressing along with the roasted carrot and onion wedges. Toss until coated.
IT’S YOUR TIME TO DINE!
Dish up the chermoula dressed vegetables along with the crispy lentils, and lay over the juicy ostrich slices. Side with the cucumber and pepper salad, and dollop over the minted coconut yoghurt. Garnish with the chopped parsley. Time to eat!