Fluffy quinoa is tossed with tangy lemon, cranberries, toasted sunflower seeds, greens, and roasted beetroot. Topped with succulent ostrich steak slices, pear slices, and a crumble of blue cheese. It’s not just a meal; it’s a flavour-packed masterpiece!
Harry Hartman’s Ostrich
Harry Hartman’s Ostrich
with fluffy quinoa, pear & blue cheese
Hands on Time: 30 - 50 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Beetroot
- Blue Cheese
- Dried Cranberries
- Free-range Ostrich Fillet
- Green Leaves
- Lemon Juice
- NOMU One For All Rub
- Onion
- Onions
- Ostrich
- Pear
- Pears
- Quinoa
- Sunflower Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
ROAST VEG
Preheat the oven to 200°C. Spread the beetroot pieces and the onion wedges on a roasting tray. Coat in oil and seasoning. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway).
FLUFFY QUINOA
Place the rinsed quinoa in a pot with 150ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
SUNNY SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
SEAR THE OSTRICH
Return the pan to medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel and coat in the NOMU rub. 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. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
LOADED SALAD
In a salad bowl, combine the lemon juice, a drizzle of olive oil, and seasoning. Add the cooked quinoa, the chopped cranberries, the toasted sunflower seeds, the rinsed green leaves, and the roasted veggies. Toss to combine.
SERVICE, PLEASE!
Make a bed of the loaded salad, top with the steak slices, scatter over the pear slices, and crumble over the cheese. Wow, Chef!
Beetroot - 100g
Onion - 1
Quinoa - 75ml
Sunflower Seeds - 10g
Free-range Ostrich Fillet - 150g
NOMU One For All Rub - 5ml
Lemon Juice - 20ml
Dried Cranberries - 5g
Green Leaves - 20g
Pear - 1
Blue Cheese - 20g
ROAST VEG
Preheat the oven to 200°C. Spread the beetroot pieces and the onion wedges on a roasting tray. Coat in oil and seasoning. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway).
FLUFFY QUINOA
Place the rinsed quinoa in a pot with 300ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
SUNNY SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
SEAR THE OSTRICH
Return the pan to medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel and coat in the NOMU rub. 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. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
LOADED SALAD
In a salad bowl, combine the lemon juice, a drizzle of olive oil, and seasoning. Add the cooked quinoa, the chopped cranberries, the toasted sunflower seeds, the rinsed green leaves, and the roasted veggies. Toss to combine.
SERVICE, PLEASE!
Make a bed of the loaded salad, top with the steak slices, scatter over the pear slices, and crumble over the cheese. Wow, Chef!
Beetroot - 200g
Onion - 1
Quinoa - 150ml
Sunflower Seeds - 20g
Free-range Ostrich Fillet - 300g
NOMU One For All Rub - 10ml
Lemon Juice - 40ml
Dried Cranberries - 10g
Green Leaves - 40g
Pear - 1
Blue Cheese - 40g
ROAST VEG
Preheat the oven to 200°C. Spread the beetroot pieces and the onion wedges on a roasting tray. Coat in oil and seasoning. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
FLUFFY QUINOA
Place the rinsed quinoa in a pot with 450ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
SUNNY SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
SEAR THE OSTRICH
Return the pan to medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel and coat in the NOMU rub. 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. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
LOADED SALAD
In a salad bowl, combine the lemon juice, a drizzle of olive oil, and seasoning. Add the cooked quinoa, the chopped cranberries, the toasted sunflower seeds, the rinsed green leaves, and the roasted veggies. Toss to combine.
SERVICE, PLEASE!
Make a bed of the loaded salad, top with the steak slices, scatter over the pear slices, and crumble over the cheese. Wow, Chef!
Beetroot - 300g
Onions - 2
Quinoa - 225ml
Sunflower Seeds - 30g
Free-range Ostrich Fillet - 450g
NOMU One For All Rub - 15ml
Lemon Juice - 60ml
Dried Cranberries - 15g
Green Leaves - 60g
Pears - 2
Blue Cheese - 60g
ROAST VEG
Preheat the oven to 200°C. Spread the beetroot pieces and the onion wedges on a roasting tray. Coat in oil and seasoning. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
FLUFFY QUINOA
Place the rinsed quinoa in a pot with 600ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
SUNNY SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
SEAR THE OSTRICH
Return the pan to medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel and coat in the NOMU rub. 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. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
LOADED SALAD
In a salad bowl, combine the lemon juice, a drizzle of olive oil, and seasoning. Add the cooked quinoa, the chopped cranberries, the toasted sunflower seeds, the rinsed green leaves, and the roasted veggies. Toss to combine.
SERVICE, PLEASE!
Make a bed of the loaded salad, top with the steak slices, scatter over the pear slices, and crumble over the cheese. Wow, Chef!
Beetroot - 400g
Onions - 2
Quinoa - 300ml
Sunflower Seeds - 40g
Free-range Ostrich Fillet - 600g
NOMU One For All Rub - 20ml
Lemon Juice - 80ml
Dried Cranberries - 20g
Green Leaves - 80g
Pears - 2
Blue Cheese - 80g
Woolies Products in this dish
