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.
Serving guide
Choose your portion size.
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.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R76.82
for 4 servings · R19.20 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Blue Cheese Dressing needs 160 mlCreamy Blue Cheese Dressing 300 ml 300 ml at R52.99 · 53% of packR28.26
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Bell Peppers needs 2Green Pepper R18.99 · whole pack (size can't be divided)R18.99
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Kale needs 200 gKale Min 350 g 350 g at R35.99 · 57% of packR20.57
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Beetroot needs 600 gBulk Large Carrots 3 kg 3 kg at R45.00 · 20% of packR9.00
Not in the Woolies basket — source these elsewhere:
- Free-range Ostrich Strips
- Dried Figs
- NOMU One For All Rub
- Baby Tomatoes
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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 Tomato, Beetroot, Bell Pepper, 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 Tomato, Beetroot, Bell Pepper, 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