Transport your taste buds to Greece with this grazing plate. Golden-roasted butternut forms the base, complemented by a zesty trio of olives, cucumber, and tomatoes tossed with onions & parsley. Pan-fried ostrich is butter-basted to perfection, and plated alongside hummus adorned with NOMU rub, drizzled with olive oil, and finished with a touch of freshness from tzatziki. Opa!
Ostrich Souvlaki Bowl
Ostrich Souvlaki Bowl
with roasted butternut, hummus & tzatziki
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Butternut
- Cucumber
- Free-range Ostrich Steak
- Fresh Parsley
- Hummus
- NOMU Moroccan Rub
- Onion
- Ostrich
- Pitted Kalamata Olives
- Tomato
- Tomatoes
- Tzatziki
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
ROAST BUTTERNUT
Preheat the oven to 200°C. Spread the butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
SIMPLE SALSA
In a bowl, combine the halved olives, the diced cucumber, the diced tomatoes, the diced onion (to taste), ½ the chopped parsley, a drizzle of olive oil, and seasoning.
BUTTER-BASTED OSTRICH
Place a 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 ¾ of the NOMU rub. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
A TRIP TO GREECE
Plate up the roasted butternut chunks, the sliced ostrich, the tomato salsa, and the tzatziki. Side with the hummus, drizzle with olive oil, and sprinkle over the remaining NOMU rub. Scatter over the remaining parsley. A masterpiece, Chef!
Butternut - 250g
Pitted Kalamata Olives - 30g
Cucumber - 50g
Tomato - 1
Onion - 1
Fresh Parsley - 3g
Free-range Ostrich Steak - 160g
NOMU Moroccan Rub - 10ml
Tzatziki - 25ml
Hummus - 40ml
ROAST BUTTERNUT
Preheat the oven to 200°C. Spread the butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
SIMPLE SALSA
In a bowl, combine the halved olives, the diced cucumber, the diced tomatoes, the diced onion (to taste), ½ the chopped parsley, a drizzle of olive oil, and seasoning.
BUTTER-BASTED OSTRICH
Place a 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 ¾ of the NOMU rub. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
A TRIP TO GREECE
Plate up the roasted butternut chunks, the sliced ostrich, the tomato salsa, and the tzatziki. Side with the hummus, drizzle with olive oil, and sprinkle over the remaining NOMU rub. Scatter over the remaining parsley. A masterpiece, Chef!
Butternut - 500g
Pitted Kalamata Olives - 60g
Cucumber - 100g
Tomato - 1
Onion - 1
Fresh Parsley - 5g
Free-range Ostrich Steak - 320g
NOMU Moroccan Rub - 20ml
Tzatziki - 50ml
Hummus - 80ml
ROAST BUTTERNUT
Preheat the oven to 200°C. Spread the butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
SIMPLE SALSA
In a bowl, combine the halved olives, the diced cucumber, the diced tomatoes, the diced onion (to taste), ½ the chopped parsley, a drizzle of olive oil, and seasoning.
BUTTER-BASTED OSTRICH
Place a 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 ¾ of the NOMU rub. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
A TRIP TO GREECE
Plate up the roasted butternut chunks, the sliced ostrich, the tomato salsa, and the tzatziki. Side with the hummus, drizzle with olive oil, and sprinkle over the remaining NOMU rub. Scatter over the remaining parsley. A masterpiece, Chef!
Butternut - 750g
Pitted Kalamata Olives - 90g
Cucumber - 150g
Tomatoes - 2
Onion - 1
Fresh Parsley - 8g
Free-range Ostrich Steak - 480g
NOMU Moroccan Rub - 30ml
Tzatziki - 75ml
Hummus - 120ml
ROAST BUTTERNUT
Preheat the oven to 200°C. Spread the butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
SIMPLE SALSA
In a bowl, combine the halved olives, the diced cucumber, the diced tomatoes, the diced onion (to taste), ½ the chopped parsley, a drizzle of olive oil, and seasoning.
BUTTER-BASTED OSTRICH
Place a 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 ¾ of the NOMU rub. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
A TRIP TO GREECE
Plate up the roasted butternut chunks, the sliced ostrich, the tomato salsa, and the tzatziki. Side with the hummus, drizzle with olive oil, and sprinkle over the remaining NOMU rub. Scatter over the remaining parsley. A masterpiece, Chef!
Butternut - 1kg
Pitted Kalamata Olives - 120g
Cucumber - 200g
Tomatoes - 2
Onion - 1
Fresh Parsley - 10g
Free-range Ostrich Steak - 640g
NOMU Moroccan Rub - 40ml
Tzatziki - 100ml
Hummus - 160ml
Woolies Products in this dish
