A smear of beautifully dark-red, homemade hummus, slices of juicy ostrich steak glistening with melted butter, a mound of roasted baby carrot & fresh green salad, finished with lashings of sour cream. Voilà! Your plate is now a canvas for the perfect Valentine’s dinner, Chef!
Ostrich & Roasted Beetroot Hummus
Ostrich & Roasted Beetroot Hummus
with a baby carrot & a fresh green salad
Hands on Time: 30 - 50 minutes
Overall Time: 45 - 65 minutes
Ingredients:
- Baby Carrots
- Beetroot
- Chickpeas
- Free-range Ostrich Fillet
- Green Leaves
- Honey
- Lemons
- NOMU Provençal Rub
- Ostrich
- Pumpkin Seeds
- Sour Cream
- Tahini
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Blender
- Paper Towel
- Butter
READY THE ROAST
Preheat the oven to 200°C. Place the Beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 20-25 minutes (shifting halfway).
Honey, I’M HOME
Spread the baby carrots on a second roasting tray. Coat in oil and season. Roast in the hot oven until browned, 15-20 minutes (shifting halfway). In the final 3-4 minutes, coat the carrots in the Honey and roast for the remaining time.
BUTTER-BASTED & BROWNED
When the Beetroot has 10 minutes remaining, place a pan over medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, fry the ostrich until browned and cooked to your preference, 2-3 minutes per side. 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.
ZESTY CREME
In a small bowl, combine the sour cream with a squeeze of lemon juice, the lemon zest (to taste), a drizzle of oil, and seasoning. Set aside.
HUMMUS, GET IN MY TUMMUS
When the Beetroot is done, place in a blender. Add the drained Chickpeas, the tahini (to taste), 1 tbsp of oil, and a squeeze of lemon juice (to taste). Blend until smooth. Add a splash of water if it’s too thick for your liking. Season.
FRESH & ROASTED VEG
In a bowl, combine the rinsed green leaves, the roasted carrots, the lemon zest (to taste), and a squeeze of lemon juice (to taste).
IT’S ABOUT TIME!
Smear a plate with the Beetroot hummus. Top with the steak slices. Side with the carrot salad. Drizzle with the zesty creme. Sprinkle with the pumpkin seeds. Well done, Chef!
READY THE ROAST
Preheat the oven to 200°C. Place the Beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 20-25 minutes (shifting halfway).
Honey, I’M HOME
Spread the baby carrots on a second roasting tray. Coat in oil and season. Roast in the hot oven until browned, 15-20 minutes (shifting halfway). In the final 3-4 minutes, coat the carrots in the Honey and roast for the remaining time.
BUTTER-BASTED & BROWNED
When the Beetroot has 10 minutes remaining, place a pan over medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, fry the ostrich until browned and cooked to your preference, 2-3 minutes per side. 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.
ZESTY CREME
In a small bowl, combine the sour cream with a squeeze of lemon juice, the lemon zest (to taste), a drizzle of oil, and seasoning. Set aside.
HUMMUS, GET IN MY TUMMUS
When the Beetroot is done, place in a blender. Add the drained Chickpeas, the tahini (to taste), 1 tbsp of oil, and a squeeze of lemon juice (to taste). Blend until smooth. Add a splash of water if it’s too thick for your liking. Season.
FRESH & ROASTED VEG
In a bowl, combine the rinsed green leaves, the roasted carrots, the lemon zest (to taste), and a squeeze of lemon juice (to taste).
IT’S ABOUT TIME!
Smear a plate with the Beetroot hummus. Top with the steak slices. Side with the carrot salad. Drizzle with the zesty creme. Sprinkle with the pumpkin seeds. Well done, Chef!
READY THE ROAST
Preheat the oven to 200°C. Place the Beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway).
Honey, I’M HOME
Spread the baby carrots on a second roasting tray. Coat in oil and season. Roast in the hot oven until browned, 20-25 minutes (shifting halfway). In the final 3-4 minutes, coat the carrots in the Honey and roast for the remaining time.
BUTTER-BASTED & BROWNED
When the Beetroot has 10 minutes remaining, place a pan over medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, fry the ostrich until browned and cooked to your preference, 2-3 minutes per side. 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.
ZESTY CREME
In a small bowl, combine the sour cream with a squeeze of lemon juice, the lemon zest (to taste), a drizzle of oil, and seasoning. Set aside.
HUMMUS, GET IN MY TUMMUS
When the Beetroot is done, place in a blender. Add the drained Chickpeas, the tahini (to taste), 1 tbsp of oil, and a squeeze of lemon juice (to taste). Blend until smooth. Add a splash of water if it’s too thick for your liking. Season.
FRESH & ROASTED VEG
In a bowl, combine the rinsed green leaves, the roasted carrots, the lemon zest (to taste), and a squeeze of lemon juice (to taste).
IT’S ABOUT TIME!
Smear a plate with the Beetroot hummus. Top with the steak slices. Side with the carrot salad. Drizzle with the zesty creme. Sprinkle with the pumpkin seeds. Well done, Chef!
READY THE ROAST
Preheat the oven to 200°C. Place the Beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway).
Honey, I’M HOME
Spread the baby carrots on a second roasting tray. Coat in oil and season. Roast in the hot oven until browned, 20-25 minutes (shifting halfway). In the final 3-4 minutes, coat the carrots in the Honey and roast for the remaining time.
BUTTER-BASTED & BROWNED
When the Beetroot has 10 minutes remaining, place a pan over medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, fry the ostrich until browned and cooked to your preference, 2-3 minutes per side. 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.
ZESTY CREME
In a small bowl, combine the sour cream with a squeeze of lemon juice, the lemon zest (to taste), a drizzle of oil, and seasoning. Set aside.
HUMMUS, GET IN MY TUMMUS
When the Beetroot is done, place in a blender. Add the drained Chickpeas, the tahini (to taste), 1 tbsp of oil, and a squeeze of lemon juice (to taste). Blend until smooth. Add a splash of water if it’s too thick for your liking. Season.
FRESH & ROASTED VEG
In a bowl, combine the rinsed green leaves, the roasted carrots, the lemon zest (to taste), and a squeeze of lemon juice (to taste).
IT’S ABOUT TIME!
Smear a plate with the Beetroot hummus. Top with the steak slices. Side with the carrot salad. Drizzle with the zesty creme. Sprinkle with the pumpkin seeds. Well done, Chef!
Frequently Asked Questions
What is the preparation time for Ostrich & Roasted Beetroot Hummus?
The preparation time for Ostrich & Roasted Beetroot Hummus with a baby carrot & a fresh green salad is between 30 and 50 minutes.
What is the total time required to make Ostrich & Roasted Beetroot Hummus with a baby carrot & a fresh green salad?
The total time required to make Ostrich & Roasted Beetroot Hummus with a baby carrot & a fresh green salad is between 45 and 65 minutes.
How many servings does Ostrich & Roasted Beetroot Hummus provide?
4 servings
What are the main ingredients in Ostrich & Roasted Beetroot Hummus?
Baby Carrots, Beetroot, Chickpeas, Free-range Ostrich Fillet, Green Leaves, Honey, Lemons, NOMU Provençal Rub, Ostrich, Pumpkin Seeds, Sour Cream, Tahini
What is the nutritional information of Ostrich & Roasted Beetroot Hummus?
Calories: 632, Carbs: 70 grams, Fat: grams, Protein: 46.7 grams, Sugar: 31.7 grams, Salt: 653 grams
How do I prepare Ostrich & Roasted Beetroot Hummus?
IT’S ABOUT TIME!: Smear a plate with the beetroot hummus. Top with the steak slices. Side with the carrot salad. Drizzle with the zesty creme. Sprinkle with the pumpkin seeds. Well done, Chef! FRESH & ROASTED VEG: In a bowl, combine the rinsed green leaves, the roasted carrots, the lemon zest (to taste), and a squeeze of lemon juice (to taste). HUMMUS, GET IN MY TUMMUS: When the beetroot is done, place in a blender. Add the drained chickpeas, the tahini (to taste), 1 tbsp of oil, and a squeeze of lemon juice (to taste). Blend until smooth. Add a splash of water if it’s too thick for your liking. Season. READY THE ROAST: Preheat the oven to 200°C. Place the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 20-25 minutes (shifting halfway). HONEY, I’M HOME: Spread the baby carrots on a second roasting tray. Coat in oil and season. Roast in the hot oven until browned, 15-20 minutes (shifting halfway). In the final 3-4 minutes, coat the carrots in the honey and roast for the remaining time. BUTTER-BASTED & BROWNED: When the beetroot has 10 minutes remaining, place a pan over medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, fry the ostrich until browned and cooked to your preference, 2-3 minutes per side. 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. ZESTY CREME: In a small bowl, combine the sour cream with a squeeze of lemon juice, the lemon zest (to taste), a drizzle of oil, and seasoning. Set aside.
What should be prepared from my kitchen to make Ostrich & Roasted Beetroot Hummus?
Baby Carrots, Beetroot, Chickpeas, Free-range Ostrich Fillet, Green Leaves, Honey, Lemons, NOMU Provençal Rub, Ostrich, Pumpkin Seeds, Sour Cream, Tahini
How many calories does Ostrich & Roasted Beetroot Hummus have?
632 calories
How much fat content does Ostrich & Roasted Beetroot Hummus have?
grams
Woolies Products in this dish
