Mostly used in desserts and baked goods, we show you a sensational savoury recipe with pistachios. After toasting in a pan, these add a nutty crunch to an oven-roasted beetroot & cannellini bean salad, with punchy radish, cheese shavings & fresh greens. Paired with butter-basted ostrich steak.
Roasted Cannellini Bean Salad & Ostrich
Roasted Cannellini Bean Salad & Ostrich
with toasted pistachios & balsamic vinegar
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Balsamic Reduction
- Cannellini Beans
- Carrot
- Free-range Ostrich Steak
- Garlic Clove
- Garlic Cloves
- Green Leaves
- Italian-style Hard Cheese
- Ostrich
- Pistachio Nuts
- Radish
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
Carrot WEDGES
Preheat the oven to 200°C. Spread the Carrot wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
BEANS
Coat the rinsed beans in oil and season. When the carrots have been roasting for 10-15 minutes, scatter over the beans and roast for the remaining time until crisping up.
TOAST
Place the chopped pistachios in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
STEAK
Return the pan to 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 grated garlic. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
FRESH SALAD
In a bowl, combine the rinsed green leaves, the sliced Radish, the toasted pistachios, the cheese shavings, the roast, a drizzle of olive oil, and seasoning.
TIME TO EAT
Plate up the loaded warm salad, top with the steak slices, and drizzle over the balsamic reduction. Well done, Chef!
Carrot WEDGES
Preheat the oven to 200°C. Spread the Carrot wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
BEANS
Coat the rinsed beans in oil and season. When the carrots have been roasting for 10-15 minutes, scatter over the beans and roast for the remaining time until crisping up.
TOAST
Place the chopped pistachios in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
STEAK
Return the pan to 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 grated garlic. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
FRESH SALAD
In a bowl, combine the rinsed green leaves, the sliced Radish, the toasted pistachios, the cheese shavings, the roast, a drizzle of olive oil, and seasoning.
TIME TO EAT
Plate up the loaded warm salad, top with the steak slices, and drizzle over the balsamic reduction. Well done, Chef!
Carrot WEDGES
Preheat the oven to 200°C. Spread the Carrot wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
BEANS
Coat the rinsed beans in oil and season. When the carrots have been roasting for 10-15 minutes, scatter over the beans and roast for the remaining time until crisping up.
TOAST
Place the chopped pistachios in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
STEAK
Return the pan to 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 grated garlic. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
FRESH SALAD
In a bowl, combine the rinsed green leaves, the sliced Radish, the toasted pistachios, the cheese shavings, the roast, a drizzle of olive oil, and seasoning.
TIME TO EAT
Plate up the loaded warm salad, top with the steak slices, and drizzle over the balsamic reduction. Well done, Chef!
Carrot WEDGES
Preheat the oven to 200°C. Spread the Carrot wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
BEANS
Coat the rinsed beans in oil and season. When the carrots have been roasting for 10-15 minutes, scatter over the beans and roast for the remaining time until crisping up.
TOAST
Place the chopped pistachios in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
STEAK
Return the pan to 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 grated garlic. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
FRESH SALAD
In a bowl, combine the rinsed green leaves, the sliced Radish, the toasted pistachios, the cheese shavings, the roast, a drizzle of olive oil, and seasoning.
TIME TO EAT
Plate up the loaded warm salad, top with the steak slices, and drizzle over the balsamic reduction. Well done, Chef!
Frequently Asked Questions
What is the preparation time for Roasted Cannellini Bean Salad & Ostrich?
The preparation time for Roasted Cannellini Bean Salad & Ostrich with toasted pistachios & balsamic vinegar is between 25 and 40 minutes.
What is the total time required to make Roasted Cannellini Bean Salad & Ostrich with toasted pistachios & balsamic vinegar?
The total time required to make Roasted Cannellini Bean Salad & Ostrich with toasted pistachios & balsamic vinegar is between 40 and 55 minutes.
How many servings does Roasted Cannellini Bean Salad & Ostrich provide?
4 servings
What are the main ingredients in Roasted Cannellini Bean Salad & Ostrich?
Balsamic Reduction, Cannellini Beans, Carrot, Free-range Ostrich Steak, Garlic Clove, Garlic Cloves, Green Leaves, Italian-style Hard Cheese, Ostrich, Pistachio Nuts, Radish
What is the nutritional information of Roasted Cannellini Bean Salad & Ostrich?
Calories: 563, Carbs: 65 grams, Fat: grams, Protein: 46.5 grams, Sugar: 28.7 grams, Salt: 542 grams
How do I prepare Roasted Cannellini Bean Salad & Ostrich?
TIME TO EAT: Plate up the loaded warm salad, top with the steak slices, and drizzle over the balsamic reduction. Well done, Chef! FRESH SALAD: In a bowl, combine the rinsed green leaves, the sliced radish, the toasted pistachios, the cheese shavings, the roast, a drizzle of olive oil, and seasoning. STEAK: Return the pan to 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 grated garlic. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning. TOAST: Place the chopped pistachios in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. BEANS: Coat the rinsed beans in oil and season. When the carrots have been roasting for 10-15 minutes, scatter over the beans and roast for the remaining time until crisping up. CARROT WEDGES: Preheat the oven to 200°C. Spread the carrot wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
What should be prepared from my kitchen to make Roasted Cannellini Bean Salad & Ostrich?
Balsamic Reduction, Cannellini Beans, Carrot, Free-range Ostrich Steak, Garlic Clove, Garlic Cloves, Green Leaves, Italian-style Hard Cheese, Ostrich, Pistachio Nuts, Radish
How many calories does Roasted Cannellini Bean Salad & Ostrich have?
563 calories
How much fat content does Roasted Cannellini Bean Salad & Ostrich have?
grams
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