eCook Meal
Mediterranean Ostrich Salad
with millet & fresh parsley
This fresh and colourful ostrich salad is quick and easy to prepare. Made with fluffy millet, tender ostrich strips, and tangy tomatoes. Finished off with sprinklings of fresh parsley!
Serving guide
Choose your portion size.
LET’S GET GOING
Place the rinsed Millet in a pot over medium heat. Toast until fragrant, 1-3 minutes (shifting occasionally). Add 150ml of salted water 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.
WE GOT Ostrich
Place a pan over high heat with a drizzle of oil. Pat the Ostrich strips dry with paper towel. When hot, fry the ostrich strips until browned, 1-2 minutes (shifting occasionally). In the final minute, toss through the NOMU rub. Remove from the pan, reserving any pan juices. Season and set aside.
BUTTERY Millet
Return the pan with all the pan juices to medium heat with a generous knob of butter. Once the butter starts to foam, remove from the pan and toss it through the cooked Millet along with ½ the chopped Parsley.
TOSS IT, CHEF!
In a salad bowl, toss the shredded leaves and the diced tomatoes with a drizzle of olive oil and seasoning.
PLATE UP!
Plate up the buttery Millet and top with the seared Ostrich strips. Side with the fresh salad and sprinkle over the remaining chopped parsley. Excellent, Chef!
LET’S GET GOING
Place the rinsed Millet in a pot over medium heat. Toast until fragrant, 1-3 minutes (shifting occasionally). Add 300ml of salted water 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.
WE GOT Ostrich
Place a pan over high heat with a drizzle of oil. Pat the Ostrich strips dry with paper towel. When hot, fry the ostrich strips until browned, 1-2 minutes (shifting occasionally). In the final minute, toss through the NOMU rub. Remove from the pan, reserving any pan juices. Season and set aside.
BUTTERY Millet
Return the pan with all the pan juices to medium heat with a generous knob of butter. Once the butter starts to foam, remove from the pan and toss it through the cooked Millet along with ½ the chopped Parsley.
TOSS IT, CHEF!
In a salad bowl, toss the shredded leaves and the diced tomatoes with a drizzle of olive oil and seasoning.
PLATE UP!
Plate up the buttery Millet and top with the seared Ostrich strips. Side with the fresh salad and sprinkle over the remaining chopped parsley. Excellent, Chef!
LET’S GET GOING
Place the rinsed Millet in a pot over medium heat. Toast until fragrant, 2-4 minutes (shifting occasionally). Add 450ml of salted water 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.
WE GOT Ostrich
Place a pan over high heat with a drizzle of oil. Pat the Ostrich strips dry with paper towel. When hot, fry the ostrich strips until browned, 1-2 minutes (shifting occasionally). In the final minute, toss through the NOMU rub. You may need to do this step in batches. Remove from the pan, reserving any pan juices. Season and set aside.
BUTTERY Millet
Return the pan with all the pan juices to medium heat with a generous knob of butter. Once the butter starts to foam, remove from the pan and toss it through the cooked Millet along with ½ the chopped Parsley.
TOSS IT, CHEF!
In a salad bowl, toss the shredded leaves and the diced tomatoes with a drizzle of olive oil and seasoning.
PLATE UP!
Plate up the buttery Millet and top with the seared Ostrich strips. Side with the fresh salad and sprinkle over the remaining chopped parsley. Excellent, Chef!
LET’S GET GOING
Place the rinsed Millet in a pot over medium heat. Toast until fragrant, 2-4 minutes (shifting occasionally). Add 600ml of salted water 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.
WE GOT Ostrich
Place a pan over high heat with a drizzle of oil. Pat the Ostrich strips dry with paper towel. When hot, fry the ostrich strips until browned, 1-2 minutes (shifting occasionally). In the final minute, toss through the NOMU rub. You may need to do this step in batches. Remove from the pan, reserving any pan juices. Season and set aside.
BUTTERY Millet
Return the pan with all the pan juices to medium heat with a generous knob of butter. Once the butter starts to foam, remove from the pan and toss it through the cooked Millet along with ½ the chopped Parsley.
TOSS IT, CHEF!
In a salad bowl, toss the shredded leaves and the diced tomatoes with a drizzle of olive oil and seasoning.
PLATE UP!
Plate up the buttery Millet and top with the seared Ostrich strips. Side with the fresh salad and sprinkle over the remaining chopped parsley. Excellent, Chef!
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Mediterranean Ostrich Salad?
The preparation time for Mediterranean Ostrich Salad with millet & fresh parsley is between 15 and 30 minutes.
What is the total time required to make Mediterranean Ostrich Salad with millet & fresh parsley?
The total time required to make Mediterranean Ostrich Salad with millet & fresh parsley is between 30 and 45 minutes.
How many servings does Mediterranean Ostrich Salad provide?
4 servings
What are the main ingredients in Mediterranean Ostrich Salad?
Free-Range Ostrich Strips, Millet, NOMU Moroccan Rub, Ostrich, Parsley, Salad Leaves, Tomato
What is the nutritional information of Mediterranean Ostrich Salad?
Calories: 464, Carbs: 56 grams, Fat: grams, Protein: 40.6 grams, Sugar: 4.5 grams, Salt: 1137 grams
How do I prepare Mediterranean Ostrich Salad?
PLATE UP!: Plate up the buttery millet and top with the seared ostrich strips. Side with the fresh salad and sprinkle over the remaining chopped parsley. Excellent, Chef! LET’S GET GOING: Place the rinsed millet in a pot over medium heat. Toast until fragrant, 1-3 minutes (shifting occasionally). Add 300ml of salted water 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. BUTTERY MILLET: Return the pan with all the pan juices to medium heat with a generous knob of butter. Once the butter starts to foam, remove from the pan and toss it through the cooked millet along with ½ the chopped parsley. TOSS IT, CHEF!: In a salad bowl, toss the shredded leaves and the diced tomatoes with a drizzle of olive oil and seasoning. WE GOT OSTRICH: Place a pan over high heat with a drizzle of oil. Pat the ostrich strips dry with paper towel. When hot, fry the ostrich strips until browned, 1-2 minutes (shifting occasionally). In the final minute, toss through the NOMU rub. Remove from the pan, reserving any pan juices. Season and set aside.
What should be prepared from my kitchen to make Mediterranean Ostrich Salad?
Free-Range Ostrich Strips, Millet, NOMU Moroccan Rub, Ostrich, Parsley, Salad Leaves, Tomato
How many calories does Mediterranean Ostrich Salad have?
464 calories
How much fat content does Mediterranean Ostrich Salad have?
grams