After marinating tomato and onion with fresh oregano in a rich balsamic vinegar, you will serve this as part of a stunning plate of NOMU Italian-spiced ostrich slices, crispy chickpeas sprinkled with Old Stone Mill Everything Bagel Spice Blend, and fresh greens for balance and crunch.
Zingy Balsamic Salad & Ostrich
Zingy Balsamic Salad & Ostrich
with crispy chickpeas
Hands on Time: 20 - 35 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Balsamic Vinegar
- Chickpeas
- Cucumber
- Free-range Ostrich Fillet
- Fresh Oregano
- Green Leaves
- NOMU Italian Rub
- Old Stone Mill Everything Bagel Spice Blend
- Onion
- Onions
- Ostrich
- Tomato/es
- Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Paper Towel
BALSAMIC T&O
In a bowl, combine the balsamic vinegar, the oregano, the Onion and the tomato and set aside to pickle. Drain right before serving.
CRISPY Chickpeas
Place a pan over medium heat. When hot, toast the Chickpeas until golden and crispy, 12-15 minutes (shifting occasionally). In the final 1-2 minutes, add the Everything bagel spice. If the chickpeas start to pop out, use a lid to rein them in. Remove from the pan and set aside.
NOMU-SPICED Ostrich
Return the pan to medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel. Sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, spice with the NOMU rub. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
PLATE UP AND DIG IN
Grab your plate and make a bed of the green leaves, top with the Cucumber, the marinated veg and the crispy Chickpeas. Side with your tasty ostrich slices. Get munching, Chef!
BALSAMIC T&O
In a bowl, combine the balsamic vinegar, the oregano, the Onion and the tomato and set aside to pickle. Drain right before serving.
CRISPY Chickpeas
Place a pan over medium heat. When hot, toast the Chickpeas until golden and crispy, 12-15 minutes (shifting occasionally). In the final 1-2 minutes, add the Everything bagel spice. If the chickpeas start to pop out, use a lid to rein them in. Remove from the pan and set aside.
NOMU-SPICED Ostrich
Return the pan to medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel. Sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, spice with the NOMU rub. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
PLATE UP AND DIG IN
Grab your plate and make a bed of the green leaves, top with the Cucumber, the marinated veg and the crispy Chickpeas. Side with your tasty ostrich slices. Get munching, Chef!
BALSAMIC T&O
In a bowl, combine the balsamic vinegar, the oregano, the Onion and the tomato and set aside to pickle. Drain right before serving.
CRISPY Chickpeas
Place a pan over medium heat. When hot, toast the Chickpeas until golden and crispy, 12-15 minutes (shifting occasionally). In the final 1-2 minutes, add the Everything bagel spice. If the chickpeas start to pop out, use a lid to rein them in. Remove from the pan and set aside.
NOMU-SPICED Ostrich
Return the pan to medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel. Sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, spice with the NOMU rub. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
PLATE UP AND DIG IN
Grab your plate and make a bed of the green leaves, top with the Cucumber, the marinated veg and the crispy Chickpeas. Side with your tasty ostrich slices. Get munching, Chef!
BALSAMIC T&O
In a bowl, combine the balsamic vinegar, the oregano, the Onion and the tomato and set aside to pickle. Drain right before serving.
CRISPY Chickpeas
Place a pan over medium heat. When hot, toast the Chickpeas until golden and crispy, 12-15 minutes (shifting occasionally). In the final 1-2 minutes, add the Everything bagel spice. If the chickpeas start to pop out, use a lid to rein them in. Remove from the pan and set aside.
NOMU-SPICED Ostrich
Return the pan to medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel. Sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, spice with the NOMU rub. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
PLATE UP AND DIG IN
Grab your plate and make a bed of the green leaves, top with the Cucumber, the marinated veg and the crispy Chickpeas. Side with your tasty ostrich slices. Get munching, Chef!
Frequently Asked Questions
What is the preparation time for Zingy Balsamic Salad & Ostrich?
The preparation time for Zingy Balsamic Salad & Ostrich with crispy chickpeas is between 20 and 35 minutes.
What is the total time required to make Zingy Balsamic Salad & Ostrich with crispy chickpeas?
The total time required to make Zingy Balsamic Salad & Ostrich with crispy chickpeas is between 30 and 45 minutes.
How many servings does Zingy Balsamic Salad & Ostrich provide?
4 servings
What are the main ingredients in Zingy Balsamic Salad & Ostrich?
Balsamic Vinegar, Chickpeas, Cucumber, Free-range Ostrich Fillet, Fresh Oregano, Green Leaves, NOMU Italian Rub, Old Stone Mill Everything Bagel Spice Blend, Onion, Onions, Ostrich, Tomato/es, Tomatoes
What is the nutritional information of Zingy Balsamic Salad & Ostrich?
Calories: 432, Carbs: 34 grams, Fat: grams, Protein: 40.5 grams, Sugar: 15 grams, Salt: 867.2 grams
How do I prepare Zingy Balsamic Salad & Ostrich?
PLATE UP AND DIG IN: Grab your plate and make a bed of the green leaves, top with the cucumber, the marinated veg and the crispy chickpeas. Side with your tasty ostrich slices. Get munching, Chef! NOMU-SPICED OSTRICH: Return the pan to medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. Sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, spice with the NOMU rub. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning. CRISPY CHICKPEAS: Place a pan over medium heat. When hot, toast the chickpeas until golden and crispy, 12-15 minutes (shifting occasionally). In the final 1-2 minutes, add the Everything bagel spice. If the chickpeas start to pop out, use a lid to rein them in. Remove from the pan and set aside. BALSAMIC T&O: In a bowl, combine the balsamic vinegar, the oregano, the onion and the tomato and set aside to pickle. Drain right before serving.
What should be prepared from my kitchen to make Zingy Balsamic Salad & Ostrich?
Balsamic Vinegar, Chickpeas, Cucumber, Free-range Ostrich Fillet, Fresh Oregano, Green Leaves, NOMU Italian Rub, Old Stone Mill Everything Bagel Spice Blend, Onion, Onions, Ostrich, Tomato/es, Tomatoes
How many calories does Zingy Balsamic Salad & Ostrich have?
432 calories
How much fat content does Zingy Balsamic Salad & Ostrich have?
grams
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