A delicious weeknight dinner the whole family will love! Sweet, oven-roasted carrot wedges rest on a red pepper hummus sauce, accompanied by scrumptious ostrich slices. Sided with a cucumber & sun-dried tomato salsa garnished with toasted sunflower seeds.
Red Pepper Hummus & Ostrich Steak
Red Pepper Hummus & Ostrich Steak
with roasted carrots & a cucumber salsa
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Carrot
- Cucumber
- Free-range Ostrich Steak
- Lemon Juice
- NOMU One For All Rub
- Onion
- Ostrich
- Red Pepper Hummus
- Sun-Dried Tomatoes
- Sunflower Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (Salt & Pepper)
- Water
- Paper Towel
- Butter
ROASTED CARROTS
Preheat the oven to 200°C. Spread the Carrot 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, 20-25 minutes (shifting halfway).
SUNNY SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
QUICK SALSA
In a bowl, combine the Cucumber, onion (to taste), sun-dried tomatoes, ½ the sunflower seeds, and lemon juice (to taste). Season and set aside.
SIZZLING Ostrich
Return the 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 the NOMU rub. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
TIME TO EAT
Make a smear with the hummus and top with the roasted carrots. Serve alongside the Ostrich slices and the Cucumber salsa. Garnish with the remaining sunflower seeds. Well done, Chef!
ROASTED CARROTS
Preheat the oven to 200°C. Spread the Carrot 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, 20-25 minutes (shifting halfway).
SUNNY SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
QUICK SALSA
In a bowl, combine the Cucumber, onion (to taste), sun-dried tomatoes, ½ the sunflower seeds, and lemon juice (to taste). Season and set aside.
SIZZLING Ostrich
Return the 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 the NOMU rub. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
TIME TO EAT
Make a smear with the hummus and top with the roasted carrots. Serve alongside the Ostrich slices and the Cucumber salsa. Garnish with the remaining sunflower seeds. Well done, Chef!
ROASTED CARROTS
Preheat the oven to 200°C. Spread the carrots 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).
SUNNY SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
QUICK SALSA
In a bowl, combine the Cucumber, onion (to taste), sun-dried tomatoes, ½ the sunflower seeds, and lemon juice (to taste). Season and set aside.
SIZZLING Ostrich
Return the 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 the NOMU rub. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
TIME TO EAT
Make a smear with the hummus and top with the roasted carrots. Serve alongside the Ostrich slices and the Cucumber salsa. Garnish with the remaining sunflower seeds. Well done, Chef!
ROASTED CARROTS
Preheat the oven to 200°C. Spread the carrots 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).
SUNNY SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
QUICK SALSA
In a bowl, combine the Cucumber, onion (to taste), sun-dried tomatoes, ½ the sunflower seeds, and lemon juice (to taste). Season and set aside.
SIZZLING Ostrich
Return the 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 the NOMU rub. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
TIME TO EAT
Make a smear with the hummus and top with the roasted carrots. Serve alongside the Ostrich slices and the Cucumber salsa. Garnish with the remaining sunflower seeds. Well done, Chef!
Frequently Asked Questions
What is the preparation time for Red Pepper Hummus & Ostrich Steak?
The preparation time for Red Pepper Hummus & Ostrich Steak with roasted carrots & a cucumber salsa is between 25 and 40 minutes.
What is the total time required to make Red Pepper Hummus & Ostrich Steak with roasted carrots & a cucumber salsa?
The total time required to make Red Pepper Hummus & Ostrich Steak with roasted carrots & a cucumber salsa is between 40 and 55 minutes.
How many servings does Red Pepper Hummus & Ostrich Steak provide?
4 servings
What are the main ingredients in Red Pepper Hummus & Ostrich Steak?
Carrot, Cucumber, Free-range Ostrich Steak, Lemon Juice, NOMU One For All Rub, Onion, Ostrich, Red Pepper Hummus, Sun-Dried Tomatoes, Sunflower Seeds
What is the nutritional information of Red Pepper Hummus & Ostrich Steak?
Calories: 564, Carbs: 59 grams, Fat: grams, Protein: 46 grams, Sugar: 31.5 grams, Salt: 632 grams
How do I prepare Red Pepper Hummus & Ostrich Steak?
TIME TO EAT: Make a smear with the hummus and top with the roasted carrots. Serve alongside the ostrich slices and the cucumber salsa. Garnish with the remaining sunflower seeds. Well done, Chef! SIZZLING OSTRICH: Return the 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 the NOMU rub. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning. QUICK SALSA: In a bowl, combine the cucumber, onion (to taste), sun-dried tomatoes, ½ the sunflower seeds, and lemon juice (to taste). Season and set aside. SUNNY SEEDS: Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. ROASTED CARROTS: Preheat the oven to 200°C. Spread the carrot 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, 20-25 minutes (shifting halfway).
What should be prepared from my kitchen to make Red Pepper Hummus & Ostrich Steak?
Carrot, Cucumber, Free-range Ostrich Steak, Lemon Juice, NOMU One For All Rub, Onion, Ostrich, Red Pepper Hummus, Sun-Dried Tomatoes, Sunflower Seeds
How many calories does Red Pepper Hummus & Ostrich Steak have?
564 calories
How much fat content does Red Pepper Hummus & Ostrich Steak have?
grams
Woolies Products in this dish
