Tender ostrich chunks are seared to perfection and paired with millet, roasted butternut and Danish-style feta. Toasted pumpkin seeds add a delicious crunch, while a tangy mustard dressing ties it all together. It’s a hearty & wholesome meal that’s perfect for a cosy evening in.
Millet Ostrich Bowl
Millet Ostrich Bowl
with butternut, Danish-style feta & pumpkin seeds
Hands on Time: 30 - 45 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Butternut
- Chicken
- Chicken Stock
- Danish-style Feta
- Free-range Ostrich Chunks
- Millet
- Mustard Dressing
- NOMU One For All Rub
- Ostrich
- Pumpkin Seeds
- Salad Leaves
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Sugar/Sweetener/Honey
- Paper Towel
- Butter (optional)
Butternut FORGET THE ROAST
Preheat the oven to 200°C, and boil the kettle. Spread the Butternut 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).
Millet BASE
Place the Millet in a pot over medium heat. Toast until fragrant, 1-3 minutes (shifting occasionally). Add 200ml [400ml]|#7DA0D7 of salted water, the stock, and a drizzle of olive oil. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 10-12 minutes. Fluff with a fork and cover.
MUST-HAVE MUSTARD DRESSING
In a small bowl, combine the mustard dressing with a drizzle of olive oil, a sweetener (to taste), and seasoning. Set aside.
PUMP THE SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
I’LL FRY IF I WANT TO
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 (shifting occasionally). In the final 1-2 minutes, baste with a knob of butter (optional) and the NOMU rub. Remove from the pan. Season and set aside.
GET BOWLED OVER
Bowl up the cooked Millet. Top with the salad leaves, the golden Butternut, and the seared ostrich. Crumble over the feta. Drizzle over the dressing, and scatter over the toasted pumpkin seeds. Finish it off with a crack of black pepper. Dig in, Chef!
Butternut FORGET THE ROAST
Preheat the oven to 200°C, and boil the kettle. Spread the Butternut 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).
Millet BASE
Place the Millet in a pot over medium heat. Toast until fragrant, 1-3 minutes (shifting occasionally). Add 200ml [400ml]|#7DA0D7 of salted water, the stock, and a drizzle of olive oil. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 10-12 minutes. Fluff with a fork and cover.
MUST-HAVE MUSTARD DRESSING
In a small bowl, combine the mustard dressing with a drizzle of olive oil, a sweetener (to taste), and seasoning. Set aside.
PUMP THE SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
I’LL FRY IF I WANT TO
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 (shifting occasionally). In the final 1-2 minutes, baste with a knob of butter (optional) and the NOMU rub. Remove from the pan. Season and set aside.
GET BOWLED OVER
Bowl up the cooked Millet. Top with the salad leaves, the golden Butternut, and the seared ostrich. Crumble over the feta. Drizzle over the dressing, and scatter over the toasted pumpkin seeds. Finish it off with a crack of black pepper. Dig in, Chef!
Butternut FORGET THE ROAST
Preheat the oven to 200°C, and boil the kettle. Spread the Butternut 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).
Millet BASE
Place the Millet in a pot over medium heat. Toast until fragrant, 2-4 minutes (shifting occasionally). Add 600ml [800ml]|#7DA0D7 of salted water, the stock, and a drizzle of olive oil. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 10-12 minutes. Fluff with a fork and cover.
MUST-HAVE MUSTARD DRESSING
In a small bowl, combine the mustard dressing with a drizzle of olive oil, a sweetener (to taste), and seasoning. Set aside.
PUMP THE SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
I’LL FRY IF I WANT TO
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 (shifting occasionally). In the final 1-2 minutes, baste with a knob of butter (optional) and the NOMU rub. Remove from the pan. Season and set aside.
GET BOWLED OVER
Bowl up the cooked Millet. Top with the salad leaves, the golden Butternut, and the seared ostrich. Crumble over the feta. Drizzle over the dressing, and scatter over the toasted pumpkin seeds. Finish it off with a crack of black pepper. Dig in, Chef!
Butternut FORGET THE ROAST
Preheat the oven to 200°C, and boil the kettle. Spread the Butternut 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).
Millet BASE
Place the Millet in a pot over medium heat. Toast until fragrant, 2-4 minutes (shifting occasionally). Add 600ml [800ml]|#7DA0D7 of salted water, the stock, and a drizzle of olive oil. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 10-12 minutes. Fluff with a fork and cover.
MUST-HAVE MUSTARD DRESSING
In a small bowl, combine the mustard dressing with a drizzle of olive oil, a sweetener (to taste), and seasoning. Set aside.
PUMP THE SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
I’LL FRY IF I WANT TO
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 (shifting occasionally). In the final 1-2 minutes, baste with a knob of butter (optional) and the NOMU rub. Remove from the pan. Season and set aside.
GET BOWLED OVER
Bowl up the cooked Millet. Top with the salad leaves, the golden Butternut, and the seared ostrich. Crumble over the feta. Drizzle over the dressing, and scatter over the toasted pumpkin seeds. Finish it off with a crack of black pepper. Dig in, Chef!
Frequently Asked Questions
What is the preparation time for Millet Ostrich Bowl?
The preparation time for Millet Ostrich Bowl with butternut, Danish-style feta & pumpkin seeds is between 30 and 45 minutes.
What is the total time required to make Millet Ostrich Bowl with butternut, Danish-style feta & pumpkin seeds?
The total time required to make Millet Ostrich Bowl with butternut, Danish-style feta & pumpkin seeds is between 40 and 55 minutes.
How many servings does Millet Ostrich Bowl provide?
4 servings
What are the main ingredients in Millet Ostrich Bowl?
Butternut, Chicken, Chicken Stock, Danish-style Feta, Free-range Ostrich Chunks, Millet, Mustard Dressing, NOMU One For All Rub, Ostrich, Pumpkin Seeds, Salad Leaves
What is the nutritional information of Millet Ostrich Bowl?
Calories: 870, Carbs: 102 grams, Fat: grams, Protein: 50 grams, Sugar: 7.7 grams, Salt: 1133 grams
How do I prepare Millet Ostrich Bowl?
GET BOWLED OVER: Bowl up the cooked millet. Top with the salad leaves, the golden butternut, and the seared ostrich. Crumble over the feta. Drizzle over the dressing, and scatter over the toasted pumpkin seeds. Finish it off with a crack of black pepper. Dig in, Chef! I’LL FRY IF I WANT TO: 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 (shifting occasionally). In the final 1-2 minutes, baste with a knob of butter (optional) and the NOMU rub. Remove from the pan. Season and set aside. PUMP THE SEEDS: Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. MUST-HAVE MUSTARD DRESSING: In a small bowl, combine the mustard dressing with a drizzle of olive oil, a sweetener (to taste), and seasoning. Set aside. MILLET BASE: Place the millet in a pot over medium heat. Toast until fragrant, 1-3 minutes (shifting occasionally). Add 200ml [400ml]|#7DA0D7 of salted water, the stock, and a drizzle of olive oil. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 10-12 minutes. Fluff with a fork and cover. BUTTERNUT FORGET THE ROAST: Preheat the oven to 200°C, and boil the kettle. Spread the butternut 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 Millet Ostrich Bowl?
Butternut, Chicken, Chicken Stock, Danish-style Feta, Free-range Ostrich Chunks, Millet, Mustard Dressing, NOMU One For All Rub, Ostrich, Pumpkin Seeds, Salad Leaves
How many calories does Millet Ostrich Bowl have?
870 calories
How much fat content does Millet Ostrich Bowl have?
grams
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