Get a load of this, Chef! It’s the freshness & brightness of salad combined with the comforting flavours of roasted sweet potato half-moons, garlic & butter-basted ostrich, tangy tomato, dill-icious dill yoghurt, briney pops of capers and pita quarters to make sure you get every last bit of this tantalising combination of flavours. Yummy!
Loaded Ostrich Salad
Loaded Ostrich Salad
with pita quarters, roasted sweet potato & a dill yoghurt
Hands on Time: 15 - 30 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Almonds
- Artichoke Quarters
- Baby Tomatoes
- Capers
- Free-range Ostrich Chunks
- Fresh Dill
- Garlic Clove
- Garlic Cloves
- Low Fat Plain Yoghurt
- NOMU Roast Rub
- Ostrich
- Pita Bread
- Pita Breads
- Salad Leaves
- Sweet Potato
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Butter
I SEE, HALF-MOONS ARISIN’
Preheat the oven to 200°C. Spread the sweet potato half-moons on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 20-25 minutes (shifting halfway).
YES, ALL OF THE Almonds
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
DILL-ICIOUS DINNER IN THE MAKING
Rinse and finely chop the dill. Cut the baby tomatoes into quarters. Drain and halve the artichoke quarters. In a small bowl, combine the yoghurt, ½ the chopped dill, and seasoning. Loosen with water in 5ml increments until drizzling consistency. Set aside.
LET’S MULTI-TASK
When the sweet potato has 10 minutes remaining, place a pan over medium-high heat with a drizzle of oil. When hot, fry the Ostrich until browned, 1-2 minutes (shifting occasionally). In the final 30 seconds, baste in a knob of butter, the NOMU rub, and the grated garlic. Remove from the pan, season, and cover.
LOAD UP THE SALAD
In a salad bowl, combine a sweetener, a drizzle of olive oil, and seasoning. Just before serving, toss through the shredded salad leaves, the tomato quarters, the halved artichokes, the cooked Ostrich, the drained capers, the roasted sweet potato, and the remaining dill.
PITA PARTY
Return the pan, wiped down, to a medium heat. When hot, toast the pita until heated through, 30-60 seconds per side. Cut into quarters.
BRING IT ALL TOGETHER
Plate up the loaded Ostrich salad. Sprinkle over the toasted Almonds. Drizzle over ½ the dill yoghurt and serve the remaining yoghurt on the side. Serve with the pita quarters for dunking. Time to dine, Chef!
I SEE, HALF-MOONS ARISIN’
Preheat the oven to 200°C. Spread the sweet potato half-moons on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 20-25 minutes (shifting halfway).
YES, ALL OF THE Almonds
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
DILL-ICIOUS DINNER IN THE MAKING
Rinse and finely chop the dill. Cut the baby tomatoes into quarters. Drain and halve the artichoke quarters. In a small bowl, combine the yoghurt, ½ the chopped dill, and seasoning. Loosen with water in 5ml increments until drizzling consistency. Set aside.
LET’S MULTI-TASK
When the sweet potato has 10 minutes remaining, place a pan over medium-high heat with a drizzle of oil. When hot, fry the Ostrich until browned, 1-2 minutes (shifting occasionally). In the final 30 seconds, baste in a knob of butter, the NOMU rub, and the grated garlic. Remove from the pan, season, and cover.
LOAD UP THE SALAD
In a salad bowl, combine a sweetener, a drizzle of olive oil, and seasoning. Just before serving, toss through the shredded salad leaves, the tomato quarters, the halved artichokes, the cooked Ostrich, the drained capers, the roasted sweet potato, and the remaining dill.
PITA PARTY
Return the pan, wiped down, to a medium heat. When hot, toast the pitas until heated through, 30-60 seconds per side. Alternatively, place them on a plate and heat up in the microwave, 30-60 seconds. Cut into quarters.
BRING IT ALL TOGETHER
Plate up the loaded Ostrich salad. Sprinkle over the toasted Almonds. Drizzle over ½ the dill yoghurt and serve the remaining yoghurt on the side. Serve with the pita quarters for dunking. Time to dine, Chef!
I SEE, HALF-MOONS ARISIN’
Preheat the oven to 200°C. Spread the sweet potato half-moons on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway).
YES, ALL OF THE Almonds
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
DILL-ICIOUS DINNER IN THE MAKING
Rinse and finely chop the dill. Cut the baby tomatoes into quarters. Drain and halve the artichoke quarters. In a small bowl, combine the yoghurt, ½ the chopped dill, and seasoning. Loosen with water in 5ml increments until drizzling consistency. Set aside.
LET’S MULTI-TASK
When the sweet potato has 10 minutes remaining, place a pan over medium-high heat with a drizzle of oil. When hot, fry the Ostrich until browned, 1-2 minutes (shifting occasionally). In the final 30 seconds, baste in a knob of butter, the NOMU rub, and the grated garlic. Remove from the pan, season, and cover.
LOAD UP THE SALAD
In a salad bowl, combine a sweetener, a drizzle of olive oil, and seasoning. Just before serving, toss through the shredded salad leaves, the tomato quarters, the halved artichokes, the cooked Ostrich, the drained capers, the roasted sweet potato, and the remaining dill.
PITA PARTY
Return the pan, wiped down, to a medium heat. When hot, toast the pitas until heated through, 30-60 seconds per side. Alternatively, place them on a plate and heat up in the microwave, 30-60 seconds. Cut into quarters.
BRING IT ALL TOGETHER
Plate up the loaded Ostrich salad. Sprinkle over the toasted Almonds. Drizzle over ½ the dill yoghurt and serve the remaining yoghurt on the side. Serve with the pita quarters for dunking. Time to dine, Chef!
I SEE, HALF-MOONS ARISIN’
Preheat the oven to 200°C. Spread the sweet potato half-moons on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway).
YES, ALL OF THE Almonds
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
DILL-ICIOUS DINNER IN THE MAKING
Rinse and finely chop the dill. Cut the baby tomatoes into quarters. Drain and halve the artichoke quarters. In a small bowl, combine the yoghurt, ½ the chopped dill, and seasoning. Loosen with water in 5ml increments until drizzling consistency. Set aside.
LET’S MULTI-TASK
When the sweet potato has 10 minutes remaining, place a pan over medium-high heat with a drizzle of oil. When hot, fry the Ostrich until browned, 1-2 minutes (shifting occasionally). In the final 30 seconds, baste in a knob of butter, the NOMU rub, and the grated garlic. Remove from the pan, season, and cover.
LOAD UP THE SALAD
In a salad bowl, combine a sweetener, a drizzle of olive oil, and seasoning. Just before serving, toss through the shredded salad leaves, the tomato quarters, the halved artichokes, the cooked Ostrich, the drained capers, the roasted sweet potato, and the remaining dill.
PITA PARTY
Return the pan, wiped down, to a medium heat. When hot, toast the pitas until heated through, 30-60 seconds per side. Alternatively, place them on a plate and heat up in the microwave, 30-60 seconds. Cut into quarters.
BRING IT ALL TOGETHER
Plate up the loaded Ostrich salad. Sprinkle over the toasted Almonds. Drizzle over ½ the dill yoghurt and serve the remaining yoghurt on the side. Serve with the pita quarters for dunking. Time to dine, Chef!
Frequently Asked Questions
What is the preparation time for Loaded Ostrich Salad?
The preparation time for Loaded Ostrich Salad with pita quarters, roasted sweet potato & a dill yoghurt is between 15 and 30 minutes.
What is the total time required to make Loaded Ostrich Salad with pita quarters, roasted sweet potato & a dill yoghurt?
The total time required to make Loaded Ostrich Salad with pita quarters, roasted sweet potato & a dill yoghurt is between 35 and 50 minutes.
How many servings does Loaded Ostrich Salad provide?
4 servings
What are the main ingredients in Loaded Ostrich Salad?
Almonds, Artichoke Quarters, Baby Tomatoes, Capers, Free-range Ostrich Chunks, Fresh Dill, Garlic Clove, Garlic Cloves, Low Fat Plain Yoghurt, NOMU Roast Rub, Ostrich, Pita Bread, Pita Breads, Salad Leaves, Sweet Potato
What is the nutritional information of Loaded Ostrich Salad?
Calories: 817, Carbs: 106 grams, Fat: grams, Protein: 51.2 grams, Sugar: 19.9 grams, Salt: 1522 grams
How do I prepare Loaded Ostrich Salad?
PITA PARTY: Return the pan, wiped down, to a medium heat. When hot, toast the pitas until heated through, 30-60 seconds per side. Alternatively, place them on a plate and heat up in the microwave, 30-60 seconds. Cut into quarters. I SEE, HALF-MOONS ARISIN’: Preheat the oven to 200°C. Spread the sweet potato half-moons on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 20-25 minutes (shifting halfway). YES, ALL OF THE ALMONDS: Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. DILL-ICIOUS DINNER IN THE MAKING: Rinse and finely chop the dill. Cut the baby tomatoes into quarters. Drain and halve the artichoke quarters. In a small bowl, combine the yoghurt, ½ the chopped dill, and seasoning. Loosen with water in 5ml increments until drizzling consistency. Set aside. LET’S MULTI-TASK: When the sweet potato has 10 minutes remaining, place a pan over medium-high heat with a drizzle of oil. When hot, fry the ostrich until browned, 1-2 minutes (shifting occasionally). In the final 30 seconds, baste in a knob of butter, the NOMU rub, and the grated garlic. Remove from the pan, season, and cover. LOAD UP THE SALAD: In a salad bowl, combine a sweetener, a drizzle of olive oil, and seasoning. Just before serving, toss through the shredded salad leaves, the tomato quarters, the halved artichokes, the cooked ostrich, the drained capers, the roasted sweet potato, and the remaining dill. BRING IT ALL TOGETHER: Plate up the loaded ostrich salad. Sprinkle over the toasted almonds. Drizzle over ½ the dill yoghurt and serve the remaining yoghurt on the side. Serve with the pita quarters for dunking. Time to dine, Chef!
What should be prepared from my kitchen to make Loaded Ostrich Salad?
Almonds, Artichoke Quarters, Baby Tomatoes, Capers, Free-range Ostrich Chunks, Fresh Dill, Garlic Clove, Garlic Cloves, Low Fat Plain Yoghurt, NOMU Roast Rub, Ostrich, Pita Bread, Pita Breads, Salad Leaves, Sweet Potato
How many calories does Loaded Ostrich Salad have?
817 calories
How much fat content does Loaded Ostrich Salad have?
grams
Woolies Products in this dish
