Transport your taste buds to Greece with this grazing plate. Golden-roasted beetroot forms the base, complemented by a zesty trio of olives, cucumber, and tomatoes tossed with onions & parsley. Ostrich pieces are pan-fried & 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 beetroot, hummus & tzatziki
Hands on Time: 30 - 40 minutes
Overall Time: 45 - 55 minutes
Ingredients:
- Beetroot
- Beetroot Whole
- Cucumber
- Free-range Ostrich Chunks
- Fresh Parsley
- Hummus
- NOMU Moroccan Rub
- Onion
- Ostrich
- Ostrich Goulash
- Pitted Kalamata Olives
- Tomato/es
- Tomatoes
- Tzatziki
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Paper Towel
- Butter
- Seasoning (salt & pepper)
ROAST Beetroot
Preheat the oven to 200°C. Spread the Beetroot on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway).
SIMPLE SALSA
In a bowl, combine the olives, the Cucumber, the tomatoes, the onion (to taste), ½ the 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 30-60 seconds, baste with a knob of butter and ¾ of the NOMU rub. Remove from the pan and season.
A TRIP TO GREECE
Plate up the roasted Beetroot, the ostrich, the tomato salsa, and the tzatziki. Side with the hummus, drizzled with olive oil and sprinkled with the remaining NOMU rub. Scatter over the remaining parsley. A masterpiece, Chef!
ROAST Beetroot
Preheat the oven to 200°C. Spread the Beetroot on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway).
SIMPLE SALSA
In a bowl, combine the olives, the Cucumber, the tomatoes, the onion (to taste), ½ the 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 30-60 seconds, baste with a knob of butter and ¾ of the NOMU rub. Remove from the pan and season.
A TRIP TO GREECE
Plate up the roasted Beetroot, the ostrich, the tomato salsa, and the tzatziki. Side with the hummus, drizzled with olive oil and sprinkled with the remaining NOMU rub. Scatter over the remaining parsley. A masterpiece, Chef!
ROAST Beetroot
Preheat the oven to 200°C. Spread the Beetroot on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
SIMPLE SALSA
In a bowl, combine the olives, the Cucumber, the tomatoes, the onion (to taste), ½ the 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, 3-4 minutes per side (for medium-rare). In the final 30-60 seconds, baste with a knob of butter and ¾ of the NOMU rub. Remove from the pan and season.
A TRIP TO GREECE
Plate up the roasted Beetroot, the ostrich, the tomato salsa, and the tzatziki. Side with the hummus, drizzled with olive oil and sprinkled with the remaining NOMU rub. Scatter over the remaining parsley. A masterpiece, Chef!
ROAST Beetroot
Preheat the oven to 200°C. Spread the Beetroot on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
SIMPLE SALSA
In a bowl, combine the olives, the Cucumber, the tomatoes, the onion (to taste), ½ the 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, 3-4 minutes per side (for medium-rare). In the final 30-60 minutes, baste with a knob of butter and ¾ of the NOMU rub. Remove from the pan and season.
A TRIP TO GREECE
Plate up the roasted Beetroot, the ostrich, the tomato salsa, and the tzatziki. Side with the hummus, drizzled with olive oil and sprinkled with the remaining NOMU rub. Scatter over the remaining parsley. A masterpiece, Chef!
Frequently Asked Questions
What is the preparation time for Ostrich Souvlaki Bowl?
The preparation time for Ostrich Souvlaki Bowl with roasted beetroot, hummus & tzatziki is between 30 and 40 minutes.
What is the total time required to make Ostrich Souvlaki Bowl with roasted beetroot, hummus & tzatziki?
The total time required to make Ostrich Souvlaki Bowl with roasted beetroot, hummus & tzatziki is between 45 and 55 minutes.
How many servings does Ostrich Souvlaki Bowl provide?
4 servings
What are the main ingredients in Ostrich Souvlaki Bowl?
Beetroot, Beetroot Whole, Cucumber, Free-range Ostrich Chunks, Fresh Parsley, Hummus, NOMU Moroccan Rub, Onion, Ostrich, Ostrich Goulash, Pitted Kalamata Olives, Tomato/es, Tomatoes, Tzatziki
What is the nutritional information of Ostrich Souvlaki Bowl?
Calories: 586, Carbs: 44 grams, Fat: grams, Protein: 43.3 grams, Sugar: 16.7 grams, Salt: 1419 grams
How do I prepare Ostrich Souvlaki Bowl?
ROAST BEETROOT: Preheat the oven to 200°C. Spread the beetroot on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway). SIMPLE SALSA: In a bowl, combine the olives, the cucumber, the tomatoes, the onion (to taste), ½ the 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 30-60 seconds, baste with a knob of butter and ¾ of the NOMU rub. Remove from the pan and season. A TRIP TO GREECE: Plate up the roasted beetroot, the ostrich, the tomato salsa, and the tzatziki. Side with the hummus, drizzled with olive oil and sprinkled with the remaining NOMU rub. Scatter over the remaining parsley. A masterpiece, Chef!
What should be prepared from my kitchen to make Ostrich Souvlaki Bowl?
Beetroot, Beetroot Whole, Cucumber, Free-range Ostrich Chunks, Fresh Parsley, Hummus, NOMU Moroccan Rub, Onion, Ostrich, Ostrich Goulash, Pitted Kalamata Olives, Tomato/es, Tomatoes, Tzatziki
How many calories does Ostrich Souvlaki Bowl have?
586 calories
How much fat content does Ostrich Souvlaki Bowl have?
grams
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