This dish is perfect for warm, summer nights! Juicy ostrich fillet is basted in NOMU Italian Rub and butter. Served with the ultimate salad of ribboned baby marrow, peas, fresh leaves and crumbly feta tossed in a lemony chimichurri dressing.
Chimichurri Baby Marrow Salad & Ostrich
Chimichurri Baby Marrow Salad & Ostrich
with peas, sunflower seeds & Danish-style feta
Hands on Time: 10 - 15 minutes
Overall Time: 25 - 30 minutes
Ingredients:
- Baby Marrow
- Danish-style Feta
- Free-range Ostrich Fillet
- Green Leaves
- Lemon Juice
- NOMU Italian Rub
- Ostrich
- Peas
- Pesto Princess Chimichurri Sauce
- Sunflower Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
PLUMP IT UP
Boil the kettle. Submerge the peas in boiling water until plump, 2-3 minutes. Drain and set aside.
KEEPING IT FRESH
In a salad bowl, combine the chimichurri, a drizzle of oil, the lemon juice, and seasoning. Add the baby marrow ribbons, the plumped peas, ½ the sunflower seeds, and the shredded green leaves. Crumble in the drained feta and toss to combine.
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, baste with a knob of butter and the NOMU rub. Remove from the pan, reserving any pan juices, and set aside to rest for 5 minutes before slicing and seasoning.
DIG IN!
Plate up the juicy ostrich slices drizzled with any reserved pan juices. Serve with the baby marrow & chimichurri salad and sprinkle over the rest of the sunflower seeds. Cheers, Chef!
Peas - 50g
Pesto Princess Chimichurri Sauce - 10ml
Lemon Juice - 7,5ml
Baby Marrow - 200g
Sunflower Seeds - 10g
Green Leaves - 40g
Danish-style Feta - 30g
Free-range Ostrich Fillet - 150g
NOMU Italian Rub - 5ml
PLUMP IT UP
Boil the kettle. Submerge the peas in boiling water until plump, 2-3 minutes. Drain and set aside.
KEEPING IT FRESH
In a salad bowl, combine the chimichurri, a drizzle of oil, the lemon juice, and seasoning. Add the baby marrow ribbons, the plumped peas, ½ the sunflower seeds, and the shredded green leaves. Crumble in the drained feta and toss to combine.
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, baste with a knob of butter and the NOMU rub. Remove from the pan, reserving any pan juices, and set aside to rest for 5 minutes before slicing and seasoning.
DIG IN!
Plate up the juicy ostrich slices drizzled with any reserved pan juices. Serve with the baby marrow & chimichurri salad and sprinkle over the rest of the sunflower seeds. Cheers, Chef!
Peas - 100g
Pesto Princess Chimichurri Sauce - 20ml
Lemon Juice - 15ml
Baby Marrow - 400g
Sunflower Seeds - 20g
Green Leaves - 80g
Danish-style Feta - 60g
Free-range Ostrich Fillet - 300g
NOMU Italian Rub - 10ml
PLUMP IT UP
Boil the kettle. Submerge the peas in boiling water until plump, 2-3 minutes. Drain and set aside.
KEEPING IT FRESH
In a large salad bowl, combine the chimichurri, a drizzle of oil, the lemon juice, and seasoning. Add the baby marrow ribbons, the plumped peas, ½ the sunflower seeds, and the shredded green leaves. Crumble in the drained feta and toss to combine.
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, baste with a knob of butter and the NOMU rub. Remove from the pan, reserving any pan juices, and set aside to rest for 5 minutes before slicing and seasoning.
DIG IN!
Plate up the juicy ostrich slices drizzled with any reserved pan juices. Serve with the baby marrow & chimichurri salad and sprinkle over the rest of the sunflower seeds. Cheers, Chef!
Peas - 150g
Pesto Princess Chimichurri Sauce - 30ml
Lemon Juice - 22,5ml
Baby Marrow - 600g
Sunflower Seeds - 30g
Green Leaves - 120g
Danish-style Feta - 90g
Free-range Ostrich Fillet - 450g
NOMU Italian Rub - 15ml
PLUMP IT UP
Boil the kettle. Submerge the peas in boiling water until plump, 2-3 minutes. Drain and set aside.
KEEPING IT FRESH
In a large salad bowl, combine the chimichurri, a drizzle of oil, the lemon juice, and seasoning. Add the baby marrow ribbons, the plumped peas, ½ the sunflower seeds, and the shredded green leaves. Crumble in the drained feta and toss to combine.
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, baste with a knob of butter and the NOMU rub. Remove from the pan, reserving any pan juices, and set aside to rest for 5 minutes before slicing and seasoning.
DIG IN!
Plate up the juicy ostrich slices drizzled with any reserved pan juices. Serve with the baby marrow & chimichurri salad and sprinkle over the rest of the sunflower seeds. Cheers, Chef!
Peas - 200g
Pesto Princess Chimichurri Sauce - 40ml
Lemon Juice - 30ml
Baby Marrow - 800g
Sunflower Seeds - 40g
Green Leaves - 160g
Danish-style Feta - 120g
Free-range Ostrich Fillet - 600g
NOMU Italian Rub - 20ml
Woolies Products in this dish
