What are the main ingredients in Ostrich & Roasted Beetroot Hummus?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Blender, Paper Towel, Butter

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?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Blender, Paper Towel, Butter

Ostrich & Roasted Beetroot Hummus

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

with a baby carrot & a fresh green salad

Hands on Time: 30 - 50 minutes

Overall Time: 45 - 65 minutes

Download the Recipe for 2

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

Photo of Ostrich & Roasted Beetroot Hummus

Serves 1

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!

Beetroot - 100g
Baby Carrots - 240g
Honey - 10ml
Free-range Ostrich Fillet - 150g
NOMU Provençal Rub - 10ml
Chickpeas - 60g
Sour Cream - 20ml
Lemons - 1
Tahini - 5ml
Green Leaves - 20g
Pumpkin Seeds - 10g

Download the Recipe

Serves 2

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!

Beetroot - 200g
Baby Carrots - 480g
Honey - 20ml
Free-range Ostrich Fillet - 300g
NOMU Provençal Rub - 20ml
Sour Cream - 40ml
Lemons - 1
Chickpeas - 120g
Tahini - 10ml
Green Leaves - 40g
Pumpkin Seeds - 20g

Download the Recipe

Serves 3

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!

Beetroot - 300g
Baby Carrots - 720g
Honey - 30ml
Free-range Ostrich Fillet - 450g
NOMU Provençal Rub - 30ml
Sour Cream - 60ml
Lemons - 1
Chickpeas - 180g
Tahini - 15ml
Green Leaves - 60g
Pumpkin Seeds - 30g

Download the Recipe

Serves 4

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!