The Greeks rely on two things: simplicity and high-quality ingredients. This salad reflects that culinary philosophy. A bed of crispy chickpeas tossed with tangy tomato, creamy feta, crunchy cucumber, & fresh greens are topped with seared ostrich cubes and croutons. Finished with a yoghurt dressing.
Greek Ostrich Salad
Greek Ostrich Salad
with croutons & chickpeas
Hands on Time: 15 - 30 minutes
Overall Time: 20 - 35 minutes
Ingredients:
- Chickpeas
- Croutons
- Cucumber
- Danish-style Feta
- Low Fat Plain Yoghurt
- Ostrich
- Ostrich Chunks
- Salad Leave
- Salad Leaves
- Tomato
- Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
CRISPY CHICKPEAS
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, toast the drained chickpeas until golden and crispy, 6-8 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Remove from the pan and season.
O-YUM OSTRICH
Return the pan to medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel, and cut it into bite-sized chunks. When hot, sear the ostrich until browned, 2-3 minutes (shifting occasionally). Remove from the pan. Season and set aside.
YOGHURT DRESSING & SALAD
In a bowl, combine the yoghurt, and loosen with a splash of water. Season. In a separate bowl, combine the chopped cucumber, the chopped tomato, the drained feta, the shredded leaves, the toasted chickpeas, a drizzle of olive oil and seasoning.
DIG IN!
Make a bed of the chickpea salad, and top with the croutons, and the fried ostrich. Drizzle over the loosened yoghurt. Enjoy.
Chickpeas - 60g
Ostrich Chunks - 150g
Low Fat Plain Yoghurt - 40ml
Cucumber - 50g
Tomato - 1
Danish-style Feta - 20g
Salad Leaves - 20g
Croutons - 30g
CRISPY CHICKPEAS
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, toast the drained chickpeas until golden and crispy, 6-8 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Remove from the pan and season.
O-YUM OSTRICH
Return the pan to medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel, and cut it into bite-sized chunks. When hot, sear the ostrich until browned, 2-3 minutes (shifting occasionally). Remove from the pan. Season and set aside.
YOGHURT DRESSING & SALAD
In a bowl, combine the yoghurt, and loosen with a splash of water. Season. In a separate bowl, combine the chopped cucumber, the chopped tomato, the drained feta, the shredded leaves, the toasted chickpeas, a drizzle of olive oil and seasoning.
DIG IN!
Make a bed of the chickpea salad, and top with the croutons, and the fried ostrich. Drizzle over the loosened yoghurt. Enjoy.
Chickpeas - 120g
Ostrich Chunks - 300g
Low Fat Plain Yoghurt - 80ml
Cucumber - 100g
Tomato - 1
Danish-style Feta - 40g
Salad Leaves - 40g
Croutons - 60g
CRISPY CHICKPEAS
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, toast the drained chickpeas until golden and crispy, 8-10 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Remove from the pan and season.
O-YUM OSTRICH
Return the pan to medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel, and cut it into bite-sized chunks. When hot, sear the ostrich until browned, 3-4 minutes (shifting occasionally). Remove from the pan. Season and set aside.
YOGHURT DRESSING & SALAD
In a bowl, combine the yoghurt, and loosen with a splash of water. Season. In a separate bowl, combine the chopped cucumber, the chopped tomato, the drained feta, the shredded leaves, the toasted chickpeas, a drizzle of olive oil and seasoning.
DIG IN!
Make a bed of the chickpea salad, and top with the croutons, and the fried ostrich. Drizzle over the loosened yoghurt. Enjoy.
Chickpeas - 180g
Ostrich Chunks - 450g
Low Fat Plain Yoghurt - 125ml
Cucumber - 150g
Tomatoes - 2
Danish-style Feta - 60g
Salad Leave - 60g
Croutons - 90g
CRISPY CHICKPEAS
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, toast the drained chickpeas until golden and crispy, 8-10 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Remove from the pan and season.
O-YUM OSTRICH
Return the pan to medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel, and cut it into bite-sized chunks. When hot, sear the ostrich until browned, 3-4 minutes (shifting occasionally). Remove from the pan. Season and set aside.
YOGHURT DRESSING & SALAD
In a bowl, combine the yoghurt, and loosen with a splash of water. Season. In a separate bowl, combine the chopped cucumber, the chopped tomato, the drained feta, the shredded leaves, the toasted chickpeas, a drizzle of olive oil and seasoning.
DIG IN!
Make a bed of the chickpea salad, and top with the croutons, and the fried ostrich. Drizzle over the loosened yoghurt. Enjoy.
Chickpeas - 240g
Ostrich Chunks - 600g
Low Fat Plain Yoghurt - 160ml
Cucumber - 200g
Tomatoes - 2
Danish-style Feta - 80g
Salad Leaves - 80g
Croutons - 120g
Woolies Products in this dish
