eCook Meal
Beets, Ostrich & Whipped Feta
with red pesto-dressed slaw
Crumblings of feta is pretty for a garnish, but let’s make something more interesting today, Chef! A homemade whipped feta is spooned over NOMU Cajun Rub-spiced ostrich. Served with earthy beetroot and a sensational cabbage slaw, made with nutty pan-toasted hazelnuts and a Pesto Princess Red Pepper Pesto.
Serving guide
Choose your portion size.
BEGIN WITH Beetroot
Preheat the oven to 200°C. Spread the Beetroot on a roasting tray. Lightly add cooking spray and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway).
HEAVENLY Hazelnuts
Place the Hazelnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
ZESTY Feta WHIP
In a small bowl, combine the yoghurt and the Feta. Mash with a fork until combined. Add water in 5ml increments if the mixture is not coming together. Alternatively, place in a blender and pulse until smooth. Mix through ½ the lemon juice (to taste). Set aside.
SUPERB SLAW
In a bowl, combine the Cabbage, the Cucumber, the red pesto, the remaining lemon juice, ½ the nuts, and seasoning. Set aside.
O-YUM Ostrich
Place a pan over medium-high heat and lightly add cooking spray. Pat the Ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, spice with the NOMU rub. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
YOU MADE THAT!
Plate up the Ostrich, the Beetroot, and the pesto-dressed slaw. Dollop over the whipped feta. Garnish with the remaining nuts. Enjoy!
BEGIN WITH Beetroot
Preheat the oven to 200°C. Spread the Beetroot on a roasting tray. Lightly add cooking spray and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway).
HEAVENLY Hazelnuts
Place the Hazelnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
ZESTY Feta WHIP
In a small bowl, combine the yoghurt and the Feta. Mash with a fork until combined. Add water in 5ml increments if the mixture is not coming together. Alternatively, place in a blender and pulse until smooth. Mix through ½ the lemon juice (to taste). Set aside.
SUPERB SLAW
In a bowl, combine the Cabbage, the Cucumber, the red pesto, the remaining lemon juice, ½ the nuts, and seasoning. Set aside.
O-YUM Ostrich
Place a pan over medium-high heat and lightly add cooking spray. Pat the Ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, spice with the NOMU rub. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
YOU MADE THAT!
Plate up the Ostrich, the Beetroot, and the pesto-dressed slaw. Dollop over the whipped feta. Garnish with the remaining nuts. Enjoy!
BEGIN WITH Beetroot
Preheat the oven to 200°C. Spread the Beetroot on a roasting tray. Lightly add cooking spray and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
HEAVENLY Hazelnuts
Place the Hazelnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
ZESTY Feta WHIP
In a small bowl, combine the yoghurt and the Feta. Mash with a fork until combined. Add water in 5ml increments if the mixture is not coming together. Alternatively, place in a blender and pulse until smooth. Mix through ½ the lemon juice (to taste). Set aside.
SUPERB SLAW
In a bowl, combine the Cabbage, the Cucumber, the red pesto, the remaining lemon juice, ½ the nuts, and seasoning. Set aside.
O-YUM Ostrich
Place a pan over medium-high heat and lightly add cooking spray. Pat the Ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, spice with the NOMU rub. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
YOU MADE THAT!
Plate up the Ostrich, the Beetroot, and the pesto-dressed slaw. Dollop over the whipped feta. Garnish with the remaining nuts. Enjoy!
BEGIN WITH Beetroot
Preheat the oven to 200°C. Spread the Beetroot on a roasting tray. Lightly add cooking spray and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
HEAVENLY Hazelnuts
Place the Hazelnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
ZESTY Feta WHIP
In a small bowl, combine the yoghurt and the Feta. Mash with a fork until combined. Add water in 5ml increments if the mixture is not coming together. Alternatively, place in a blender and pulse until smooth. Mix through ½ the lemon juice (to taste). Set aside.
SUPERB SLAW
In a bowl, combine the Cabbage, the Cucumber, the red pesto, the remaining lemon juice, ½ the nuts, and seasoning. Set aside.
O-YUM Ostrich
Place a pan over medium-high heat and lightly add cooking spray. Pat the Ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, spice with the NOMU rub. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
YOU MADE THAT!
Plate up the Ostrich, the Beetroot, and the pesto-dressed slaw. Dollop over the whipped feta. Garnish with the remaining nuts. Enjoy!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R260.87
for 4 servings · R65.22 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Cucumber needs 200 gMini Cucumbers 350 g 350 g at R31.99 · 57% of packR18.28
-
Danish-style Feta needs 120 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 15% of packR15.00
-
Free-range Ostrich Fillet needs 600 gOstrich Cubes 500 g 500 g at R75.99 · 1.20× packR91.19
-
Lemon Juice needs 40 mlLemon Juice 500 ml 500 ml at R29.99 · 8% of packR2.40
-
Beetroot needs 800 gBulk Large Carrots 3 kg 3 kg at R45.00 · 27% of packR12.00
-
Cabbage needs 400 gChinese Cabbage 350 g 350 g at R28.99 · 1.14× packR33.13
-
Hazelnuts needs 20 gNescafé Hazelnut Cappuccino Sachets 10 x 18 g 18 g at R79.99 · 1.11× packR88.88
Not in the Woolies basket — source these elsewhere:
- NOMU Cajun Rub
- Pesto Princess Red Pepper Pesto
- Greek Yoghurt
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Beets, Ostrich & Whipped Feta?
The preparation time for Beets, Ostrich & Whipped Feta with red pesto-dressed slaw is between 25 and 45 minutes.
What is the total time required to make Beets, Ostrich & Whipped Feta with red pesto-dressed slaw?
The total time required to make Beets, Ostrich & Whipped Feta with red pesto-dressed slaw is between 40 and 60 minutes.
How many servings does Beets, Ostrich & Whipped Feta provide?
4 servings
What are the main ingredients in Beets, Ostrich & Whipped Feta?
Beetroot, Cabbage, Cucumber, Feta, Greek Yoghurt, Hazelnuts, Lemon Juice, NOMU Cajun Rub, Ostrich, Pesto Princess Red Pepper Pesto
What is the nutritional information of Beets, Ostrich & Whipped Feta?
Calories: 494, Carbs: 25 grams, Fat: grams, Protein: 47.3 grams, Sugar: 11 grams, Salt: 1114.9 grams
How do I prepare Beets, Ostrich & Whipped Feta?
ZESTY FETA WHIP: In a small bowl, combine the yoghurt and the feta. Mash with a fork until combined. Add water in 5ml increments if the mixture is not coming together. Alternatively, place in a blender and pulse until smooth. Mix through ½ the lemon juice (to taste). Set aside. BEGIN WITH BEETROOT: Preheat the oven to 200°C. Spread the beetroot on a roasting tray. Lightly add cooking spray and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway). O-YUM OSTRICH: Place a pan over medium-high heat and lightly add cooking spray. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, spice with the NOMU rub. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning. HEAVENLY HAZELNUTS: Place the hazelnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. YOU MADE THAT!: Plate up the ostrich, the beetroot, and the pesto-dressed slaw. Dollop over the whipped feta. Garnish with the remaining nuts. Enjoy! SUPERB SLAW: In a bowl, combine the cabbage, the cucumber, the red pesto, the remaining lemon juice, ½ the nuts, and seasoning. Set aside.
What should be prepared from my kitchen to make Beets, Ostrich & Whipped Feta?
Beetroot, Cabbage, Cucumber, Feta, Greek Yoghurt, Hazelnuts, Lemon Juice, NOMU Cajun Rub, Ostrich, Pesto Princess Red Pepper Pesto
How many calories does Beets, Ostrich & Whipped Feta have?
494 calories
How much fat content does Beets, Ostrich & Whipped Feta have?
grams