What are the main ingredients in Herby Ostrich Salad?

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

What is the nutritional information of Herby Ostrich Salad?

Calories: 575, Carbs: 71 grams, Fat: grams, Protein: 45.1 grams, Sugar: 12.5 grams, Salt: 307 grams

How do I prepare Herby Ostrich Salad?

BEGIN WITH BULGUR: Boil the kettle. Place the rinsed bulgur wheat in a pot with 300ml of boiling water, a drizzle of oil, and seasoning. Simmer until cooked through, 6-8 minutes. Drain if necessary, fluff with a fork, and set aside. SUNNY SEEDS: Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. GOLDEN ONION & CHARRED CORN: Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced onion until golden, 4-5 minutes (shifting occasionally). Add the corn and fry until lightly charred, 3-4 minutes (shifting occasionally). Season, remove from the pan, and set aside. BUTTER-BASTED OSTRICH: Return the pan to medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, fry the ostrich until browned, 1-2 minutes (shifting occasionally). In the final 30 seconds, baste with a knob of butter and the NOMU rub. ZESTY DRESSING: In a small bowl, combine the lemon juice with ½ the chopped parsley, a drizzle of olive oil, and seasoning. LOADED BULGUR: To the pot of bulgur, toss through the shredded cabbage, the charred corn & onions, ½ the lemon & parsley dressing, and seasoning. TIME TO EAT!: Plate up the loaded bulgur and top with the tender ostrich. Drizzle with the remaining dressing. Scatter over the toasted seeds and the remaining parsley. Delicious, Chef!

What should be prepared from my kitchen to make Herby Ostrich Salad?

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

Herby Ostrich Salad

Fork & knife ready, Chef? Good, because you will soon need them to delve into a plate of bulgur wheat loaded with shredded cabbage, charred corn, and golden-caramalised onions, which are all coated in a fresh parsley & lemon juice dressing. Topped with butter-basted slices of juicy ostrich and finished with toasted sunflower seeds.

Herby Ostrich Salad

with bulgur wheat & a fresh parsley dressing

Hands on Time: 20 - 40 minutes

Overall Time: 35 - 50 minutes

Download the Recipe for 2

Ingredients:

Bulgur Wheat
Cabbage
Corn
Fresh Parsley
Lemon Juice
NOMU Provençal Rub
Onion
Onions
Ostrich
Ostrich Strips
Sunflower Seeds

From your kitchen:

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

Serves 1

BEGIN WITH BULGUR
Boil the kettle. Place the rinsed bulgur wheat in a pot with 150ml of boiling water, a drizzle of oil, and seasoning. Simmer until cooked through, 6-8 minutes. Drain if necessary, fluff with a fork, and set aside.
SUNNY SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
GOLDEN ONION & CHARRED CORN
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced onion until golden, 4-5 minutes (shifting occasionally). Add the corn and fry until lightly charred, 3-4 minutes (shifting occasionally). Season, remove from the pan, and set aside.
BUTTER-BASTED OSTRICH
Return the pan to medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, fry the ostrich until browned, 1-2 minutes (shifting occasionally). In the final 30 seconds, baste with a knob of butter and the NOMU rub.
ZESTY DRESSING
In a small bowl, combine the lemon juice with ½ the chopped parsley, a drizzle of olive oil, and seasoning.
LOADED BULGUR
To the pot of bulgur, toss through the shredded cabbage, the charred corn & onions, ½ the lemon & parsley dressing, and seasoning.
TIME TO EAT!
Plate up the loaded bulgur and top with the tender ostrich. Drizzle with the remaining dressing. Scatter over the toasted seeds and the remaining parsley. Delicious, Chef!

Bulgur Wheat - 75ml
Sunflower Seeds - 10g
Onion - 1
Corn - 40g
Ostrich Strips - 150g
NOMU Provençal Rub - 5ml
Lemon Juice - 20ml
Fresh Parsley - 3g
Cabbage - 100g

Download the Recipe

Serves 2

BEGIN WITH BULGUR
Boil the kettle. Place the rinsed bulgur wheat in a pot with 300ml of boiling water, a drizzle of oil, and seasoning. Simmer until cooked through, 6-8 minutes. Drain if necessary, fluff with a fork, and set aside.
SUNNY SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
GOLDEN ONION & CHARRED CORN
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced onion until golden, 4-5 minutes (shifting occasionally). Add the corn and fry until lightly charred, 3-4 minutes (shifting occasionally). Season, remove from the pan, and set aside.
BUTTER-BASTED OSTRICH
Return the pan to medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, fry the ostrich until browned, 1-2 minutes (shifting occasionally). In the final 30 seconds, baste with a knob of butter and the NOMU rub.
ZESTY DRESSING
In a small bowl, combine the lemon juice with ½ the chopped parsley, a drizzle of olive oil, and seasoning.
LOADED BULGUR
To the pot of bulgur, toss through the shredded cabbage, the charred corn & onions, ½ the lemon & parsley dressing, and seasoning.
TIME TO EAT!
Plate up the loaded bulgur and top with the tender ostrich. Drizzle with the remaining dressing. Scatter over the toasted seeds and the remaining parsley. Delicious, Chef!

Bulgur Wheat - 150ml
Sunflower Seeds - 20g
Onion - 1
Corn - 80g
Ostrich Strips - 300g
NOMU Provençal Rub - 10ml
Lemon Juice - 40ml
Fresh Parsley - 5g
Cabbage - 200g

Download the Recipe

Serves 3

BEGIN WITH BULGUR
Boil the kettle. Place the rinsed bulgur wheat in a pot with 450ml of boiling water, a drizzle of oil, and seasoning. Simmer until cooked through, 8-10 minutes. Drain if necessary, fluff with a fork, and set aside.
SUNNY SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
GOLDEN ONION & CHARRED CORN
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced onion until golden, 6-7 minutes (shifting occasionally). Add the corn and fry until lightly charred, 4-6 minutes (shifting occasionally). Season, remove from the pan, and set aside.
BUTTER-BASTED OSTRICH
Return the pan to medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, fry the ostrich until browned, 1-2 minutes (shifting occasionally). In the final 30 seconds, baste with a knob of butter and the NOMU rub. You may need to do this step in batches.
ZESTY DRESSING
In a small bowl, combine the lemon juice with ½ the chopped parsley, a drizzle of olive oil, and seasoning.
LOADED BULGUR
To the pot of bulgur, toss through the shredded cabbage, the charred corn & onions, ½ the lemon & parsley dressing, and seasoning.
TIME TO EAT!
Plate up the loaded bulgur and top with the tender ostrich. Drizzle with the remaining dressing. Scatter over the toasted seeds and the remaining parsley. Delicious, Chef!

Bulgur Wheat - 225ml
Sunflower Seeds - 30g
Onions - 2
Corn - 120g
Ostrich Strips - 450g
NOMU Provençal Rub - 15ml
Lemon Juice - 60ml
Fresh Parsley - 8g
Cabbage - 300g

Download the Recipe

Serves 4

BEGIN WITH BULGUR
Boil the kettle. Place the rinsed bulgur wheat in a pot with 600ml of boiling water, a drizzle of oil, and seasoning. Simmer until cooked through, 8-10 minutes. Drain if necessary, fluff with a fork, and set aside.
SUNNY SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
GOLDEN ONION & CHARRED CORN
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced onion until golden, 6-7 minutes (shifting occasionally). Add the corn and fry until lightly charred, 4-6 minutes (shifting occasionally). Season, remove from the pan, and set aside.
BUTTER-BASTED OSTRICH
Return the pan to medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, fry the ostrich until browned, 1-2 minutes (shifting occasionally). In the final 30 seconds, baste with a knob of butter and the NOMU rub. You may need to do this step in batches.
ZESTY DRESSING
In a small bowl, combine the lemon juice with ½ the chopped parsley, a drizzle of olive oil, and seasoning.
LOADED BULGUR
To the pot of bulgur, toss through the shredded cabbage, the charred corn & onions, ½ the lemon & parsley dressing, and seasoning.
TIME TO EAT!
Plate up the loaded bulgur and top with the tender ostrich. Drizzle with the remaining dressing. Scatter over the toasted seeds and the remaining parsley. Delicious, Chef!