Dig into our divine Mexican ostrich salad. Sitting on a bed of fluffy millet and served with sautéed kale, guacamole and scattered with crispy onions. A beaut!
Wholesome Mexi Ostrich Salad
Wholesome Mexi Ostrich Salad
with sautéed kale, guacamole & millet
Hands on Time: 20 - 35 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Corn
- Crispy Onions
- Free-range Ostrich Stroganoff
- Fresh Coriander
- Guacamole
- Kale
- Lemon
- Lemons
- Millet
- NOMU Spanish Rub
- Ostrich
- Plum Tomato
- Plum Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
FLUFFED Millet
Place a pot over a medium heat. When hot, toast the Millet for 1-2 minutes, shifting occasionally. Pour in 150ml of salted water, stir through ½ of the Spanish rub, and cover with a lid. Once boiling, reduce the heat and gently simmer for 10-12 minutes until the water has been absorbed and the millet is cooked. If it starts to dry out, add more water in small increments to continue cooking. On completion, drain if necessary and return to the pot. Fluff up with a fork and toss through a drizzle of oil. Replace the lid and set aside to keep warm until serving.
GREEN Kale
Place the shredded Kale in a bowl with a drizzle of oil and some seasoning. Using your hands, gently massage until softened and coated in oil. Place a nonstick pan over a medium heat. When hot, sauté the kale for 2-3 minutes until wilted. Remove from the pan and return to the bowl. Cover with a plate and set aside.
CHARRED Corn
Return the pan to a high heat with a drizzle of oil. When hot, fry the Corn for 3-4 minutes until charred, shifting occasionally.
JUICY Ostrich
Return the pan to a high heat with a drizzle of oil, if necessary. When hot, fry the Ostrich pieces with the remaining Spanish Rub for 1-2 minutes until just cooked. Remove from the pan on completion and season.
SALSA BABY!
In a salad bowl, place the diced tomato, ½ the chopped coriander, the charred Corn, a generous drizzle of olive oil and a squeeze of Lemon juice to taste. Season and toss to combine.
GRUB’S UP!
Plate up the salad buddha-bowl style. Place the sautéed Kale alongside the Millet and juicy Ostrich pieces. Side with the fresh salsa and dollop over the Guacamole and scatter with crispy onions. Finish with a garnish of the remaining coriander and any remaining lemon wedges on the side.
FLUFFED Millet
Place a pot over a medium heat. When hot, toast the Millet for 1-2 minutes, shifting occasionally. Pour in 300ml of salted water, stir through ½ of the Spanish rub, and cover with a lid. Once boiling, reduce the heat and gently simmer for 10-12 minutes until the water has been absorbed and the millet is cooked. If it starts to dry out, add more water in small increments to continue cooking. On completion, drain if necessary and return to the pot. Fluff up with a fork and toss through a drizzle of oil. Replace the lid and set aside to keep warm until serving.
GREEN Kale
Place the shredded Kale in a bowl with a drizzle of oil and some seasoning. Using your hands, gently massage until softened and coated in oil. Place a nonstick pan over a medium heat. When hot, sauté the kale for 2-3 minutes until wilted. Remove from the pan and return to the bowl. Cover with a plate and set aside.
CHARRED Corn
Return the pan to a high heat with a drizzle of oil. When hot, fry the Corn for 4-5 minutes until charred, shifting occasionally.
JUICY Ostrich
Return the pan to a high heat with a drizzle of oil, if necessary. When hot, fry the Ostrich pieces with the remaining Spanish Rub for 1-2 minutes until just cooked. Remove from the pan on completion and season.
SALSA BABY!
In a salad bowl, place the diced tomato, ½ the chopped coriander, the charred Corn, a generous drizzle of olive oil and a squeeze of Lemon juice to taste. Season and toss to combine.
GRUB’S UP!
Plate up the salad buddha-bowl style. Place the sautéed Kale alongside the Millet and juicy Ostrich pieces. Side with the fresh salsa and dollop over the Guacamole and scatter with crispy onions. Finish with a garnish of the remaining coriander and any remaining lemon wedges on the side.
FLUFFED Millet
Place a large pot over a medium heat. When hot, toast the Millet for 2-3 minutes, shifting occasionally. Pour in 450ml of salted water, stir through ½ of the Spanish rub, and cover with a lid. Once boiling, reduce the heat and gently simmer for 10-12 minutes until the water has been absorbed and the millet is cooked. If it starts to dry out, add more water in small increments to continue cooking. On completion, drain if necessary and return to the pot. Fluff up with a fork and toss through a drizzle of oil. Replace the lid and set aside to keep warm until serving.
GREEN Kale
Place the shredded Kale in a bowl with a drizzle of oil and some seasoning. Using your hands, gently massage until softened and coated in oil. Place a nonstick pan over a medium heat. When hot, sauté the kale for 3-5 minutes until wilted. Remove from the pan and return to the bowl. Cover with a plate and set aside.
CHARRED Corn
Return the pan to a high heat with a drizzle of oil. When hot, fry the Corn for 4-5 minutes until charred, shifting occasionally.
JUICY Ostrich
Return the pan to a high heat with a drizzle of oil, if necessary. When hot, fry the Ostrich pieces with the remaining Spanish Rub for 1-2 minutes until just cooked. You may have to do this step in batches. Remove from the pan on completion and season.
SALSA BABY!
In a salad bowl, place the diced tomato, ½ the chopped coriander, the charred Corn, a generous drizzle of olive oil and a squeeze of Lemon juice to taste. Season and toss to combine.
GRUB’S UP!
Plate up the salad buddha-bowl style. Place the sautéed Kale alongside the Millet and juicy Ostrich pieces. Side with the fresh salsa and dollop over the Guacamole and scatter with crispy onions. Finish with a garnish of the remaining coriander and any remaining lemon wedges on the side.
FLUFFED Millet
Place a large pot over a medium heat. When hot, toast the Millet for 2-3 minutes, shifting occasionally. Pour in 600ml of salted water, stir through ½ of the Spanish rub, and cover with a lid. Once boiling, reduce the heat and gently simmer for 10-12 minutes until the water has been absorbed and the millet is cooked. If it starts to dry out, add more water in small increments to continue cooking. On completion, drain if necessary and return to the pot. Fluff up with a fork and toss through a drizzle of oil. Replace the lid and set aside to keep warm until serving.
GREEN Kale
Place the shredded Kale in a bowl with a drizzle of oil and some seasoning. Using your hands, gently massage until softened and coated in oil. Place a nonstick pan over a medium heat. When hot, sauté the kale for 3-5 minutes until wilted. Remove from the pan and return to the bowl. Cover with a plate and set aside.
CHARRED Corn
Return the pan to a high heat with a drizzle of oil. When hot, fry the Corn for 4-5 minutes until charred, shifting occasionally.
JUICY Ostrich
Return the pan to a high heat with a drizzle of oil, if necessary. When hot, fry the Ostrich pieces with the remaining Spanish Rub for 1-2 minutes until just cooked. You may have to do this step in batches. Remove from the pan on completion and season.
SALSA BABY!
In a salad bowl, place the diced tomato, ½ the chopped coriander, the charred Corn, a generous drizzle of olive oil and a squeeze of Lemon juice to taste. Season and toss to combine.
GRUB’S UP!
Plate up the salad buddha-bowl style. Place the sautéed Kale alongside the Millet and juicy Ostrich pieces. Side with the fresh salsa and dollop over the Guacamole and scatter with crispy onions. Finish with a garnish of the remaining coriander and any remaining lemon wedges on the side.
Frequently Asked Questions
What is the preparation time for Wholesome Mexi Ostrich Salad?
The preparation time for Wholesome Mexi Ostrich Salad with sautéed kale, guacamole & millet is between 20 and 35 minutes.
What is the total time required to make Wholesome Mexi Ostrich Salad with sautéed kale, guacamole & millet?
The total time required to make Wholesome Mexi Ostrich Salad with sautéed kale, guacamole & millet is between 40 and 60 minutes.
How many servings does Wholesome Mexi Ostrich Salad provide?
4 servings
What are the main ingredients in Wholesome Mexi Ostrich Salad?
Corn, Crispy Onions, Free-range Ostrich Stroganoff, Fresh Coriander, Guacamole, Kale, Lemon, Lemons, Millet, NOMU Spanish Rub, Ostrich, Plum Tomato, Plum Tomatoes
What is the nutritional information of Wholesome Mexi Ostrich Salad?
Calories: 784, Carbs: 77 grams, Fat: grams, Protein: 51.3 grams, Sugar: 10.8 grams, Salt: 826 grams
How do I prepare Wholesome Mexi Ostrich Salad?
FLUFFED MILLET: Place a pot over a medium heat. When hot, toast the millet for 1-2 minutes, shifting occasionally. Pour in 300ml of salted water, stir through ½ of the Spanish rub, and cover with a lid. Once boiling, reduce the heat and gently simmer for 10-12 minutes until the water has been absorbed and the millet is cooked. If it starts to dry out, add more water in small increments to continue cooking. On completion, drain if necessary and return to the pot. Fluff up with a fork and toss through a drizzle of oil. Replace the lid and set aside to keep warm until serving. GREEN KALE: Place the shredded kale in a bowl with a drizzle of oil and some seasoning. Using your hands, gently massage until softened and coated in oil. Place a nonstick pan over a medium heat. When hot, sauté the kale for 2-3 minutes until wilted. Remove from the pan and return to the bowl. Cover with a plate and set aside. CHARRED CORN: Return the pan to a high heat with a drizzle of oil. When hot, fry the corn for 4-5 minutes until charred, shifting occasionally. JUICY OSTRICH: Return the pan to a high heat with a drizzle of oil, if necessary. When hot, fry the ostrich pieces with the remaining Spanish Rub for 1-2 minutes until just cooked. Remove from the pan on completion and season. SALSA BABY!: In a salad bowl, place the diced tomato, ½ the chopped coriander, the charred corn, a generous drizzle of olive oil and a squeeze of lemon juice to taste. Season and toss to combine. GRUB’S UP!: Plate up the salad buddha-bowl style. Place the sautéed kale alongside the millet and juicy ostrich pieces. Side with the fresh salsa and dollop over the guacamole and scatter with crispy onions. Finish with a garnish of the remaining coriander and any remaining lemon wedges on the side.
What should be prepared from my kitchen to make Wholesome Mexi Ostrich Salad?
Corn, Crispy Onions, Free-range Ostrich Stroganoff, Fresh Coriander, Guacamole, Kale, Lemon, Lemons, Millet, NOMU Spanish Rub, Ostrich, Plum Tomato, Plum Tomatoes
How many calories does Wholesome Mexi Ostrich Salad have?
784 calories
How much fat content does Wholesome Mexi Ostrich Salad have?
grams
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