The salad is the star of the show with this recipe, Chef! Sweet dried fig, pan-toasted baby marrow rounds (also known as zucchini), silky onion, fresh greens, toasted almonds & crumblings of feta are tossed with a sweet sherry vinegar dressing. The supporting act is seared ostrich for a complete and satisfying meal.
Dried Fig, Zucchini & Ostrich Salad
Dried Fig, Zucchini & Ostrich Salad
with charred baby marrow
Hands on Time: 20 - 25 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Almonds
- Baby Marrow
- Danish-style Feta
- Dried Figs
- Free-range Ostrich Fillet
- NOMU One For All Rub
- Ostrich
- Salad Leaves
- Spring Onion
- Spring Onions
- Sweet Sherry Vinegar
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
NUTS, VEG & SWEET VINEGAR
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. Return the pan to medium heat with a drizzle of oil. When hot, fry the baby marrow until golden, 4-5 minutes (shifting occasionally). In the final 1-2 minutes add the sliced onion and fry until golden. Remove from the pan and place into a bowl. Season and toss with the sweet sherry vinegar.
NOMU-SPICED Ostrich
Place a clean 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 and set aside to rest for 5 minutes before slicing and seasoning.
BEAUTIFUL SALAD
Just before serving, toss the shredded leaves, the torn figs, ½ the toasted nuts and the drained feta through the dressed onions & baby marrows along with a drizzle of olive oil and seasoning.
WHAT A PLATE!
Plate up the charred baby marrow salad and serve alongside the sliced Ostrich. Scatter over the remaining toasted nuts.
NUTS, VEG & SWEET VINEGAR
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. Return the pan to medium heat with a drizzle of oil. When hot, fry the baby marrow until golden, 4-5 minutes (shifting occasionally). In the final 1-2 minutes add the sliced onion and fry until golden. Remove from the pan and place into a bowl. Season and toss with the sweet sherry vinegar.
NOMU-SPICED Ostrich
Place a clean 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 and set aside to rest for 5 minutes before slicing and seasoning.
BEAUTIFUL SALAD
Just before serving, toss the shredded leaves, the torn figs, ½ the toasted nuts and the drained feta through the dressed onions & baby marrows along with a drizzle of olive oil and seasoning.
WHAT A PLATE!
Plate up the charred baby marrow salad and serve alongside the sliced Ostrich. Scatter over the remaining toasted nuts.
NUTS, VEG & SWEET VINEGAR
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. Return the pan to medium heat with a drizzle of oil. When hot, fry the baby marrow until golden, 6-7 minutes (shifting occasionally). In the final 1-2 minutes add the sliced onion and fry until golden. Remove from the pan and place into a bowl. Season and toss with the sweet sherry vinegar.
NOMU-SPICED Ostrich
Place a clean 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 and set aside to rest for 5 minutes before slicing and seasoning.
BEAUTIFUL SALAD
Just before serving, toss the shredded leaves, the torn figs, ½ the toasted nuts and the drained feta through the dressed onions & baby marrows along with a drizzle of olive oil and seasoning.
WHAT A PLATE!
Plate up the charred baby marrow salad and serve alongside the sliced Ostrich. Scatter over the remaining toasted nuts.
NUTS, VEG & SWEET VINEGAR
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. Return the pan to medium heat with a drizzle of oil. When hot, fry the baby marrow until golden, 6-7 minutes (shifting occasionally). In the final 1-2 minutes add the sliced onion and fry until golden. Remove from the pan and place into a bowl. Season and toss with the sweet sherry vinegar.
NOMU-SPICED Ostrich
Place a clean 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 and set aside to rest for 5 minutes before slicing and seasoning.
BEAUTIFUL SALAD
Just before serving, toss the shredded leaves, the torn figs, ½ the toasted nuts and the drained feta through the dressed onions & baby marrows along with a drizzle of olive oil and seasoning.
WHAT A PLATE!
Plate up the charred baby marrow salad and serve alongside the sliced Ostrich. Scatter over the remaining toasted nuts.
Frequently Asked Questions
What is the preparation time for Dried Fig, Zucchini & Ostrich Salad?
The preparation time for Dried Fig, Zucchini & Ostrich Salad with charred baby marrow is between 20 and 25 minutes.
What is the total time required to make Dried Fig, Zucchini & Ostrich Salad with charred baby marrow?
The total time required to make Dried Fig, Zucchini & Ostrich Salad with charred baby marrow is between 20 and 25 minutes.
How many servings does Dried Fig, Zucchini & Ostrich Salad provide?
4 servings
What are the main ingredients in Dried Fig, Zucchini & Ostrich Salad?
Almonds, Baby Marrow, Danish-style Feta, Dried Figs, Free-range Ostrich Fillet, NOMU One For All Rub, Ostrich, Salad Leaves, Spring Onion, Spring Onions, Sweet Sherry Vinegar
What is the nutritional information of Dried Fig, Zucchini & Ostrich Salad?
Calories: 458, Carbs: 31 grams, Fat: grams, Protein: 44.1 grams, Sugar: 22.5 grams, Salt: 720 grams
How do I prepare Dried Fig, Zucchini & Ostrich Salad?
WHAT A PLATE!: Plate up the charred baby marrow salad and serve alongside the sliced ostrich. Scatter over the remaining toasted nuts. BEAUTIFUL SALAD: Just before serving, toss the shredded leaves, the torn figs, ½ the toasted nuts and the drained feta through the dressed onions & baby marrows along with a drizzle of olive oil and seasoning. NOMU-SPICED OSTRICH: Place a clean 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 and set aside to rest for 5 minutes before slicing and seasoning. NUTS, VEG & SWEET VINEGAR: Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. Return the pan to medium heat with a drizzle of oil. When hot, fry the baby marrow until golden, 4-5 minutes (shifting occasionally). In the final 1-2 minutes add the sliced onion and fry until golden. Remove from the pan and place into a bowl. Season and toss with the sweet sherry vinegar.
What should be prepared from my kitchen to make Dried Fig, Zucchini & Ostrich Salad?
Almonds, Baby Marrow, Danish-style Feta, Dried Figs, Free-range Ostrich Fillet, NOMU One For All Rub, Ostrich, Salad Leaves, Spring Onion, Spring Onions, Sweet Sherry Vinegar
How many calories does Dried Fig, Zucchini & Ostrich Salad have?
458 calories
How much fat content does Dried Fig, Zucchini & Ostrich Salad have?
grams
Woolies Products in this dish
