With figs in season now, it would be a missed culinary opportunity not to use these soft, jam-like fruit in a stand-out UCOOK meal. Served with browned ostrich spiced with NOMU One For All Rub on a bed of oven-roasted vegetables, which include earthy beetroot, bell pepper & tangy tomato. Sided with crispy kale and coated in a delectable blue cheese dressing.
Beetroot, Fig & Ostrich Salad
Beetroot, Fig & Ostrich Salad
with crispy kale
Hands on Time: 20 - 40 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Baby Tomatoes
- Beetroot
- Bell Pepper
- Bell Peppers
- Blue Cheese Dressing
- Dried Figs
- Free-Range Ostrich Strips
- Kale
- NOMU One For All Rub
- Ostrich
From your kitchen:
- Seasoning (Salt & Pepper)
- Water
- Paper Towel
- Cooking Spray
UNBEETABLE BEET
Preheat the oven to 200°C. Spread the Beetroot on a roasting tray. Lightly spray with cooking spray and season. Roast in the hot oven until cooked through and lightly golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
VEGGIE MEDLEY
When the Beetroot reaches halfway, scatter over the tomato and pepper. Return to the oven for the remaining time. Place the kale on a separate roasting tray and lightly coat in cooking spray and seasoning. Using your hands, massage until softened and coated. When the beetroot has 8-10 minutes to go, pop the kale into the oven and roast for the remaining time until crispy.
O-YUM Ostrich
Place the pan over medium-high heat. Pat the Ostrich dry with paper towel, lightly coat with cooking spray and the NOMU rub. When hot, fry the ostrich until browned, 1-2 minutes (shifting occasionally). Remove from the pan and season.
FABULOUS DISH
Serve up the roasted veg and top with the spiced meat. Side with the crispy Kale and scatter over the figs. Finish with a drizzle of the blue cheese dressing.
UNBEETABLE BEET
Preheat the oven to 200°C. Spread the Beetroot on a roasting tray. Lightly spray with cooking spray and season. Roast in the hot oven until cooked through and lightly golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
VEGGIE MEDLEY
When the Beetroot reaches halfway, scatter over the tomato and pepper. Return to the oven for the remaining time. Place the kale on a separate roasting tray and lightly coat in cooking spray and seasoning. Using your hands, massage until softened and coated. When the beetroot has 8-10 minutes to go, pop the kale into the oven and roast for the remaining time until crispy.
O-YUM Ostrich
Place the pan over medium-high heat. Pat the Ostrich dry with paper towel, lightly coat with cooking spray and the NOMU rub. When hot, fry the ostrich until browned, 1-2 minutes (shifting occasionally). Remove from the pan and season.
FABULOUS DISH
Serve up the roasted veg and top with the spiced meat. Side with the crispy Kale and scatter over the figs. Finish with a drizzle of the blue cheese dressing.
UNBEETABLE BEET
Preheat the oven to 200°C. Spread the Beetroot on a roasting tray. Lightly spray with cooking spray and season. Roast in the hot oven until cooked through and lightly golden, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
VEGGIE MEDLEY
When the Beetroot reaches halfway, scatter over the tomato and pepper. Return to the oven for the remaining time. Place the kale on a separate roasting tray and lightly coat in cooking spray and seasoning. Using your hands, massage until softened and coated. When the beetroot has 10-12 minutes to go, pop the kale into the oven and roast for the remaining time until crispy.
O-YUM Ostrich
Place the pan over medium-high heat. Pat the Ostrich dry with paper towel, lightly coat with cooking spray and the NOMU rub. When hot, fry the ostrich until browned, 1-2 minutes (shifting occasionally). Remove from the pan and season.
FABULOUS DISH
Serve up the roasted veg and top with the spiced meat. Side with the crispy Kale and scatter over the figs. Finish with a drizzle of the blue cheese dressing.
UNBEETABLE BEET
Preheat the oven to 200°C. Spread the Beetroot on a roasting tray. Lightly spray with cooking spray and season. Roast in the hot oven until cooked through and lightly golden, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
VEGGIE MEDLEY
When the Beetroot reaches halfway, scatter over the tomato and pepper. Return to the oven for the remaining time. Place the kale on a separate roasting tray and lightly coat in cooking spray and seasoning. Using your hands, massage until softened and coated. When the beetroot has 10-12 minutes to go, pop the kale into the oven and roast for the remaining time until crispy.
O-YUM Ostrich
Place the pan over medium-high heat. Pat the Ostrich dry with paper towel, lightly coat with cooking spray and the NOMU rub. When hot, fry the ostrich until browned, 1-2 minutes (shifting occasionally). Remove from the pan and season.
FABULOUS DISH
Serve up the roasted veg and top with the spiced meat. Side with the crispy Kale and scatter over the figs. Finish with a drizzle of the blue cheese dressing.
Frequently Asked Questions
What is the preparation time for Beetroot, Fig & Ostrich Salad?
The preparation time for Beetroot, Fig & Ostrich Salad with crispy kale is between 20 and 40 minutes.
What is the total time required to make Beetroot, Fig & Ostrich Salad with crispy kale?
The total time required to make Beetroot, Fig & Ostrich Salad with crispy kale is between 40 and 60 minutes.
How many servings does Beetroot, Fig & Ostrich Salad provide?
4 servings
What are the main ingredients in Beetroot, Fig & Ostrich Salad?
Baby Tomatoes, Beetroot, Bell Pepper, Bell Peppers, Blue Cheese Dressing, Dried Figs, Free-Range Ostrich Strips, Kale, NOMU One For All Rub, Ostrich
What is the nutritional information of Beetroot, Fig & Ostrich Salad?
Calories: 506.3, Carbs: 32 grams, Fat: grams, Protein: 37.4 grams, Sugar: 14.4 grams, Salt: 580.2 grams
How do I prepare Beetroot, Fig & Ostrich Salad?
FABULOUS DISH: Serve up the roasted veg and top with the spiced meat. Side with the crispy kale and scatter over the figs. Finish with a drizzle of the blue cheese dressing. O-YUM OSTRICH: Place the pan over medium-high heat. Pat the ostrich dry with paper towel, lightly coat with cooking spray and the NOMU rub. When hot, fry the ostrich until browned, 1-2 minutes (shifting occasionally). Remove from the pan and season. UNBEETABLE BEET: Preheat the oven to 200°C. Spread the beetroot on a roasting tray. Lightly spray with cooking spray and season. Roast in the hot oven until cooked through and lightly golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway). VEGGIE MEDLEY: When the beetroot reaches halfway, scatter over the tomato and pepper. Return to the oven for the remaining time. Place the kale on a separate roasting tray and lightly coat in cooking spray and seasoning. Using your hands, massage until softened and coated. When the beetroot has 8-10 minutes to go, pop the kale into the oven and roast for the remaining time until crispy.
What should be prepared from my kitchen to make Beetroot, Fig & Ostrich Salad?
Baby Tomatoes, Beetroot, Bell Pepper, Bell Peppers, Blue Cheese Dressing, Dried Figs, Free-Range Ostrich Strips, Kale, NOMU One For All Rub, Ostrich
How many calories does Beetroot, Fig & Ostrich Salad have?
506.3 calories
How much fat content does Beetroot, Fig & Ostrich Salad have?
grams
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