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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Chimichurri Baby Marrow Salad & Ostrich?
The preparation time for Chimichurri Baby Marrow Salad & Ostrich with peas, sunflower seeds & Danish-style feta is between 10 and 15 minutes.
What is the total time required to make Chimichurri Baby Marrow Salad & Ostrich with peas, sunflower seeds & Danish-style feta?
The total time required to make Chimichurri Baby Marrow Salad & Ostrich with peas, sunflower seeds & Danish-style feta is between 25 and 30 minutes.
How many servings does Chimichurri Baby Marrow Salad & Ostrich provide?
4 servings
What are the main ingredients in Chimichurri Baby Marrow Salad & Ostrich?
Baby Marrow, Danish-style Feta, Free-range Ostrich Fillet, Green Leaves, Lemon Juice, NOMU Italian Rub, Ostrich, Peas, Pesto Princess Chimichurri Sauce, Sunflower Seeds
What is the nutritional information of Chimichurri Baby Marrow Salad & Ostrich?
Calories: 489, Carbs: 23 grams, Fat: grams, Protein: 47.5 grams, Sugar: 12 grams, Salt: 718 grams
How do I prepare Chimichurri Baby Marrow Salad & Ostrich?
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. 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! 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. PLUMP IT UP: Boil the kettle. Submerge the peas in boiling water until plump, 2-3 minutes. Drain and set aside.
What should be prepared from my kitchen to make Chimichurri Baby Marrow Salad & Ostrich?
Baby Marrow, Danish-style Feta, Free-range Ostrich Fillet, Green Leaves, Lemon Juice, NOMU Italian Rub, Ostrich, Peas, Pesto Princess Chimichurri Sauce, Sunflower Seeds
How many calories does Chimichurri Baby Marrow Salad & Ostrich have?
489 calories
How much fat content does Chimichurri Baby Marrow Salad & Ostrich have?
grams
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