eCook Meal
Ostrich & Roasted Beetroot Hummus
with a baby carrot & a fresh green salad
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!
Serving guide
Choose your portion size.
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R269.40
for 4 servings · R67.35 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Chickpeas needs 240 gChilli, Chickpea & Butternut Soup Mix 600 g 600 g at R42.99 · 40% of packR17.20
-
Lemons needs 1Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
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Tahini needs 20 mlGreen Tahini Dressing 100 g R29.99 · whole pack (size can't be divided)R29.99
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Baby Carrots needs 960 gFreshly Frozen Peas, Baby Carrots & Sweetcorn Kernels 1 kg 1 kg at R64.99 · 96% of packR62.39
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Beetroot needs 400 gBulk Large Carrots 3 kg 3 kg at R45.00 · 13% of packR6.00
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Pumpkin Seeds needs 40 gPumpkin Seeds 250 g 250 g at R89.99 · 16% of packR14.40
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Free-range Ostrich Fillet needs 600 gOstrich Cubes 500 g 500 g at R75.99 · 1.20× packR91.19
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Sour Cream needs 80 mlSour Cream 250 ml 250 ml at R38.99 · 32% of packR12.48
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Honey needs 40 mlOrganic Apple Cider Vinegar with Honey and Ginger 500 ml 500 ml at R139.99 · 8% of packR11.20
Not in the Woolies basket — source these elsewhere:
- NOMU Provençal Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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 Carrot, Beetroot, Chickpeas, Green Leaves, Honey, Lemon, 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?
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. 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). 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. 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. 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). 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 Carrot, Beetroot, Chickpeas, Green Leaves, Honey, Lemon, 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