eCook Meal
Caramelised Onion & Ostrich Salad
with baby marrow, couscous, & Italian-style hard cheese
A hearty, satisfying salad that’s perfect to enjoy while watching the African sun set on the horizon. Savour tastes and textures of charred baby marrows & baby tomatoes, elevated with Greek seasoning, together with sweet caramelised onions, fluffy couscous, greens, salty cheese ribbons, and butter-basted ostrich slices.
Serving guide
Choose your portion size.
CARAMELISED ONIONS
Place a pan over medium heat with a drizzle of oil. When hot, fry the halved onions until caramelised, 6-8 minutes (shifting occasionally). At the halfway mark, add a sweetener.
CHARRED VEGGIES
Add the baby marrow pieces and the halved tomatoes to the pan. Fry until lightly charred, 5-6 minutes. In the final 1-2 minutes, add the Greek seasoning and fry until fragrant.
Couscous
Boil the kettle. Place the Couscous in a bowl with 75ml of boiling water. Stir through a drizzle of olive oil. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
Ostrich
Return the pan, wiped down, to medium-high heat with a drizzle of oil. 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, baste with a knob of butter. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
JUST BEFORE SERVING
In a salad bowl, combine the charred veg, the cooked Couscous, the rinsed green leaves, the cheese ribbons, and the balsamic vinegar (to taste).
DINNER IS SERVED
Bowl up the loaded Couscous, top with the ostrich slices, and sprinkle over the crispy onions. Good job, Chef!
CARAMELISED ONIONS
Place a pan over medium heat with a drizzle of oil. When hot, fry the halved onions until caramelised, 6-8 minutes (shifting occasionally). At the halfway mark, add a sweetener.
CHARRED VEGGIES
Add the baby marrow pieces and the halved tomatoes to the pan. Fry until lightly charred, 5-6 minutes. In the final 1-2 minutes, add the Greek seasoning and fry until fragrant.
Couscous
Boil the kettle. Place the Couscous in a bowl with 150ml of boiling water. Stir through a drizzle of olive oil. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
Ostrich
Return the pan, wiped down, to medium-high heat with a drizzle of oil. 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, baste with a knob of butter. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
JUST BEFORE SERVING
In a salad bowl, combine the charred veg, the cooked Couscous, the rinsed green leaves, the cheese ribbons, and the balsamic vinegar (to taste).
DINNER IS SERVED
Bowl up the loaded Couscous, top with the ostrich slices, and sprinkle over the crispy onions. Good job, Chef!
CARAMELISED ONIONS
Place a pan over medium heat with a drizzle of oil. When hot, fry the halved onions until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener.
CHARRED VEGGIES
Add the baby marrow pieces and the halved tomatoes to the pan. Fry until lightly charred, 6-7 minutes. In the final 1-2 minutes, add the Greek seasoning and fry until fragrant.
Couscous
Boil the kettle. Place the Couscous in a bowl with 225ml of boiling water. Stir through a drizzle of olive oil. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
Ostrich
Return the pan, wiped down, to medium-high heat with a drizzle of oil. 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, baste with a knob of butter. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
JUST BEFORE SERVING
In a salad bowl, combine the charred veg, the cooked Couscous, the rinsed green leaves, the cheese ribbons, and the balsamic vinegar (to taste).
DINNER IS SERVED
Bowl up the loaded Couscous, top with the ostrich slices, and sprinkle over the crispy onions. Good job, Chef!
CARAMELISED ONIONS
Place a pan over medium heat with a drizzle of oil. When hot, fry the halved onions until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener.
CHARRED VEGGIES
Add the baby marrow pieces and the halved tomatoes to the pan. Fry until lightly charred, 6-7 minutes. In the final 1-2 minutes, add the Greek seasoning and fry until fragrant.
Couscous
Boil the kettle. Place the Couscous in a bowl with 300ml of boiling water. Stir through a drizzle of olive oil. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
Ostrich
Return the pan, wiped down, to medium-high heat with a drizzle of oil. 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, baste with a knob of butter. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
JUST BEFORE SERVING
In a salad bowl, combine the charred veg, the cooked Couscous, the rinsed green leaves, the cheese ribbons, and the balsamic vinegar (to taste).
DINNER IS SERVED
Bowl up the loaded Couscous, top with the ostrich slices, and sprinkle over the crispy onions. Good job, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R254.11
for 4 servings · R63.53 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Baby Marrow needs 400 gButternut, Cauliflower & Baby Marrows 450 g 450 g at R41.99 · 89% of packR37.32
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Balsamic Vinegar needs 80 mlWillow Creek Cabernet Sauvignon Balsamic Vinegar 250 ml 250 ml at R54.99 · 32% of packR17.60
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Italian-style Hard Cheese needs 40 gPlant Powered™ Dairy Free Hard Cheese 260 g 260 g at R69.99 · 15% of packR10.77
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Baby Onions needs 12Peeled Baby Onions 500 g R19.99 · whole pack (size can't be divided)R19.99
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Free-range Ostrich Steak needs 640 gOstrich Steaks Avg 1 kg 1 kg at R216.99 · 64% of packR138.87
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Couscous needs 300 mlParboiled Long Grain White Rice 1 kg R24.99 · whole pack (size can't be divided)R24.99
Not in the Woolies basket — source these elsewhere:
- Baby Tomatoes
- Crispy Onion Bits
- Greek Seasoning
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Caramelised Onion & Ostrich Salad?
The preparation time for Caramelised Onion & Ostrich Salad with baby marrow, couscous, & Italian-style hard cheese is between 25 and 30 minutes.
What is the total time required to make Caramelised Onion & Ostrich Salad with baby marrow, couscous, & Italian-style hard cheese?
The total time required to make Caramelised Onion & Ostrich Salad with baby marrow, couscous, & Italian-style hard cheese is between 30 and 35 minutes.
How many servings does Caramelised Onion & Ostrich Salad provide?
4 servings
What are the main ingredients in Caramelised Onion & Ostrich Salad?
Baby Marrow, Baby Onion, Baby Tomato, Balsamic Vinegar, Couscous, Crispy Onion Bits, Grated Italian-style Hard Cheese, Greek Seasoning, Green Leaves, Ostrich, Ostrich Steak
What is the nutritional information of Caramelised Onion & Ostrich Salad?
Calories: 555, Carbs: 65 grams, Fat: grams, Protein: 50.9 grams, Sugar: 18.1 grams, Salt: 2406 grams
How do I prepare Caramelised Onion & Ostrich Salad?
COUSCOUS: Boil the kettle. Place the couscous in a bowl with 150ml of boiling water. Stir through a drizzle of olive oil. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork. JUST BEFORE SERVING: In a salad bowl, combine the charred veg, the cooked couscous, the rinsed green leaves, the cheese ribbons, and the balsamic vinegar (to taste). OSTRICH: Return the pan, wiped down, to medium-high heat with a drizzle of oil. 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, baste with a knob of butter. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning. CARAMELISED ONIONS: Place a pan over medium heat with a drizzle of oil. When hot, fry the halved onions until caramelised, 6-8 minutes (shifting occasionally). At the halfway mark, add a sweetener. DINNER IS SERVED: Bowl up the loaded couscous, top with the ostrich slices, and sprinkle over the crispy onions. Good job, Chef! CHARRED VEGGIES: Add the baby marrow pieces and the halved tomatoes to the pan. Fry until lightly charred, 5-6 minutes. In the final 1-2 minutes, add the Greek seasoning and fry until fragrant.
What should be prepared from my kitchen to make Caramelised Onion & Ostrich Salad?
Baby Marrow, Baby Onion, Baby Tomato, Balsamic Vinegar, Couscous, Crispy Onion Bits, Grated Italian-style Hard Cheese, Greek Seasoning, Green Leaves, Ostrich, Ostrich Steak
How many calories does Caramelised Onion & Ostrich Salad have?
555 calories
How much fat content does Caramelised Onion & Ostrich Salad have?
grams