You are in for a taste treat with this trio, Chef! Oven-roasted leeks & butternut on a bed of crispy kale is one of the two sides. The other is a sweet apple, toasted pecans, & creamy feta salad drizzled with a sweet honey mustard dressing. These both make the butter-basted ostrich slices shine.
Serving guide
Choose your portion size.
Butternut & ONION
Preheat the oven to 200°C. Spread the Butternut and onion 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).
CRISPY Kale
Place the Kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated. When the Butternut has 10 minutes remaining, give the tray a shift and scatter over the dressed kale. Roast for the remaining time.
CRUNCH FACTOR
Place the pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
Apple SALSA
To a salad bowl, add the Apple, goat's cheese, ½ the nuts, a drizzle of olive oil, the honey-mustard dressing and seasoning.
NOMU-SPICED 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.
GREAT PLATE, CHEF!
Plate up the crispy Kale, side with the Butternut and the ostrich slices. Serve the apple salsa alongside and garnish with the remaining nuts.
Butternut & ONION
Preheat the oven to 200°C. Spread the Butternut and onion 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).
CRISPY Kale
Place the Kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated. When the Butternut has 10 minutes remaining, give the tray a shift and scatter over the dressed kale. Roast for the remaining time.
CRUNCH FACTOR
Place the pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
Apple SALSA
To a salad bowl, add the Apple, goat's cheese, ½ the nuts, a drizzle of olive oil, the honey-mustard dressing and seasoning.
NOMU-SPICED 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.
GREAT PLATE, CHEF!
Plate up the crispy Kale, side with the Butternut and the ostrich slices. Serve the apple salsa alongside and garnish with the remaining nuts.
Butternut & ONION
Preheat the oven to 200°C. Spread the Butternut and onion on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 30-35 minutes (shifting halfway).
CRISPY Kale
Place the Kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated. When the Butternut has 10 minutes remaining, give the tray a shift and scatter over the dressed kale. Roast for the remaining time.
CRUNCH FACTOR
Place the pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
Apple SALSA
To a salad bowl, add the Apple, goat's cheese, ½ the nuts, a drizzle of olive oil, the honey-mustard dressing and seasoning.
NOMU-SPICED 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.
GREAT PLATE, CHEF!
Plate up the crispy Kale, side with the Butternut and the ostrich slices. Serve the apple salsa alongside and garnish with the remaining nuts.
Butternut & ONION
Preheat the oven to 200°C. Spread the Butternut and onion on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 30-35 minutes (shifting halfway).
CRISPY Kale
Place the Kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated. When the Butternut has 10 minutes remaining, give the tray a shift and scatter over the dressed kale. Roast for the remaining time.
CRUNCH FACTOR
Place the pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
Apple SALSA
To a salad bowl, add the Apple, goat's cheese, ½ the nuts, a drizzle of olive oil, the honey-mustard dressing and seasoning.
NOMU-SPICED 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.
GREAT PLATE, CHEF!
Plate up the crispy Kale, side with the Butternut and the ostrich slices. Serve the apple salsa alongside and garnish with the remaining nuts.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R212.44
for 4 servings · R53.11 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Chevin Goat's Cheese needs 200 gChevin Goat's Full Fat Cheese with Garlic & Herbs 100 g 100 g at R62.99 · 2.0× packsR125.98
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Butternut needs 1 kgButternut 3 kg 3 kg at R45.00 · 33% of packR15.00
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Kale needs 300 gKale Min 350 g 350 g at R35.99 · 86% of packR30.85
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Pecan Nuts needs 40 gAll Butter Pecan Nut and Chocolate Shortbread Fingers 220 g 220 g at R74.99 · 18% of packR13.63
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Apples needs 2Freeze Dried Apple 10 g R19.99 · whole pack (size can't be divided)R19.99
Not in the Woolies basket — source these elsewhere:
- Honey Mustard Dressing
- NOMU One For All Rub
- Free-range Ostrich Strips
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Honey-Mustard Ostrich Salad?
The preparation time for Honey-Mustard Ostrich Salad with pecan nuts is between 25 and 40 minutes.
What is the total time required to make Honey-Mustard Ostrich Salad with pecan nuts?
The total time required to make Honey-Mustard Ostrich Salad with pecan nuts is between 40 and 55 minutes.
How many servings does Honey-Mustard Ostrich Salad provide?
4 servings
What are the main ingredients in Honey-Mustard Ostrich Salad?
Apple, Apples, Butternut, Chevin Goats Cheese, Free-Range Ostrich Strips, Honey-Mustard Dressing, Kale, NOMU One For All Rub, Onion, Onions, Ostrich, Pecan Nuts
What is the nutritional information of Honey-Mustard Ostrich Salad?
Calories: 950, Carbs: 82 grams, Fat: grams, Protein: 49.8 grams, Sugar: 40.4 grams, Salt: 905 grams
How do I prepare Honey-Mustard Ostrich Salad?
GREAT PLATE, CHEF!: Plate up the crispy kale, side with the butternut and the ostrich slices. Serve the apple salsa alongside and garnish with the remaining nuts. NOMU-SPICED 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. APPLE SALSA: To a salad bowl, add the apple, goat's cheese, ½ the nuts, a drizzle of olive oil, the honey-mustard dressing and seasoning. CRUNCH FACTOR: Place the pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. CRISPY KALE: Place the kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated. When the butternut has 10 minutes remaining, give the tray a shift and scatter over the dressed kale. Roast for the remaining time. BUTTERNUT & ONION: Preheat the oven to 200°C. Spread the butternut and onion 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 Honey-Mustard Ostrich Salad?
Apple, Apples, Butternut, Chevin Goats Cheese, Free-Range Ostrich Strips, Honey-Mustard Dressing, Kale, NOMU One For All Rub, Onion, Onions, Ostrich, Pecan Nuts
How many calories does Honey-Mustard Ostrich Salad have?
950 calories
How much fat content does Honey-Mustard Ostrich Salad have?
grams