What are the main ingredients in Wholesome Mexi Ostrich Salad?

Oil (cooking, olive or coconut), Salt & Pepper, Water

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?

Oil (cooking, olive or coconut), Salt & Pepper, Water

Wholesome Mexi Ostrich Salad

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

with sautéed kale, guacamole & millet

Hands on Time: 20 - 35 minutes

Overall Time: 40 - 60 minutes

Download the Recipe for 2

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

Serves 1

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.

Millet - 75ml
NOMU Spanish Rub - 10ml
Kale - 100g
Corn - 50g
Free-range Ostrich Stroganoff - 150g
Plum Tomato - 1
Fresh Coriander - 4g
Lemon - 1
Guacamole - 80g
Crispy Onions - 15ml

Download the Recipe

Serves 2

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.

Millet - 150ml
NOMU Spanish Rub - 20ml
Kale - 200g
Corn - 100g
Free-range Ostrich Stroganoff - 300g
Plum Tomato - 1
Fresh Coriander - 8g
Lemon - 1
Guacamole - 160g
Crispy Onions - 30ml

Download the Recipe

Serves 3

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.

Millet - 225ml
NOMU Spanish Rub - 30ml
Kale - 300g
Corn - 150g
Free-range Ostrich Stroganoff - 450g
Plum Tomatoes - 2
Fresh Coriander - 12g
Lemon - 2
Guacamole - 240g
Crispy Onions - 45ml

Download the Recipe

Serves 4

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.