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
Herby Ostrich Salad
with bulgur wheat & a fresh parsley dressing
Hands on Time: 20 - 40 minutes
Overall Time: 35 - 50 minutes
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
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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Herby Ostrich Salad?
The preparation time for Herby Ostrich Salad with bulgur wheat & a fresh parsley dressing is between 20 and 40 minutes.
What is the total time required to make Herby Ostrich Salad with bulgur wheat & a fresh parsley dressing?
The total time required to make Herby Ostrich Salad with bulgur wheat & a fresh parsley dressing is between 35 and 50 minutes.
How many servings does Herby Ostrich Salad provide?
4 servings
What are the main ingredients in Herby Ostrich Salad?
Bulgur Wheat, Cabbage, Corn, Fresh Parsley, Lemon Juice, NOMU Provençal Rub, Onion, Onions, Ostrich, Ostrich Strips, Sunflower Seeds
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?
Bulgur Wheat, Cabbage, Corn, Fresh Parsley, Lemon Juice, NOMU Provençal Rub, Onion, Onions, Ostrich, Ostrich Strips, Sunflower Seeds
How many calories does Herby Ostrich Salad have?
575 calories
How much fat content does Herby Ostrich Salad have?
grams
Woolies Products in this dish
