What are the main ingredients in Loaded Ostrich Salad?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Butter

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?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Butter

Loaded Ostrich Salad

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

with pita quarters, roasted sweet potato & a dill yoghurt

Hands on Time: 15 - 30 minutes

Overall Time: 35 - 50 minutes

Download the Recipe for 2

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

Serves 1

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!

Sweet Potato - 250g
Almonds - 15g
Fresh Dill - 4g
Baby Tomatoes - 80g
Artichoke Quarters - 30g
Low Fat Plain Yoghurt - 50ml
Free-range Ostrich Chunks - 150g
NOMU Roast Rub - 10ml
Garlic Clove - 1
Salad Leaves - 20g
Capers - 10g
Pita Bread - 1

Download the Recipe

Serves 2

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!

Sweet Potato - 500g
Almonds - 30g
Fresh Dill - 8g
Baby Tomatoes - 160g
Artichoke Quarters - 60g
Low Fat Plain Yoghurt - 100ml
Free-range Ostrich Chunks - 300g
NOMU Roast Rub - 20ml
Garlic Clove - 1
Salad Leaves - 40g
Capers - 20g
Pita Breads - 2

Download the Recipe

Serves 3

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!

Sweet Potato - 750g
Almonds - 45g
Fresh Dill - 12g
Baby Tomatoes - 240g
Artichoke Quarters - 90g
Low Fat Plain Yoghurt - 150ml
Free-range Ostrich Chunks - 450g
NOMU Roast Rub - 30ml
Garlic Cloves - 2
Salad Leaves - 60g
Capers - 30g
Pita Breads - 3

Download the Recipe

Serves 4

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!