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
- Free-range Ostrich Chunks
- Low Fat Plain Yoghurt
- Ostrich
- Salad Leaves
- Tomato
- Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Paper Towel
- Seasoning (salt & pepper)
CRISPY Chickpeas
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, toast the 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. Alternatively, air fry the coated chickpeas at 200°C until crispy, 10-15 minutes (shifting halfway).
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. 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 Cucumber, the tomato, the feta, the salad leaves, the Chickpeas, a drizzle of olive oil and seasoning.
DIG IN!
Make a bed of the chickpea salad, top with the Croutons and the fried ostrich, and drizzle over the yoghurt. Enjoy.
CRISPY Chickpeas
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, toast the 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. Alternatively, air fry the coated chickpeas at 200°C until crispy, 10-15 minutes (shifting halfway).
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. 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 Cucumber, the tomato, the feta, the salad leaves, the Chickpeas, a drizzle of olive oil and seasoning.
DIG IN!
Make a bed of the chickpea salad, top with the Croutons and the fried ostrich, and drizzle over the yoghurt. Enjoy.
CRISPY Chickpeas
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, toast the 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. Alternatively, air fry the coated chickpeas at 200°C until crispy, 10-15 minutes (shifting halfway).
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. 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 Cucumber, the tomato, the feta, the salad leaves, the Chickpeas, a drizzle of olive oil and seasoning.
DIG IN!
Make a bed of the chickpea salad, top with the Croutons and the fried ostrich, and drizzle over the yoghurt. Enjoy.
CRISPY Chickpeas
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, toast the 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. Alternatively, air fry the coated chickpeas at 200°C until crispy, 10-15 minutes (shifting halfway).
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. 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 Cucumber, the tomato, the feta, the salad leaves, the Chickpeas, a drizzle of olive oil and seasoning.
DIG IN!
Make a bed of the chickpea salad, top with the Croutons and the fried ostrich, and drizzle over the yoghurt. Enjoy.
Frequently Asked Questions
What is the preparation time for Greek Ostrich Salad?
The preparation time for Greek Ostrich Salad with croutons & chickpeas is between 15 and 30 minutes.
What is the total time required to make Greek Ostrich Salad with croutons & chickpeas?
The total time required to make Greek Ostrich Salad with croutons & chickpeas is between 20 and 35 minutes.
How many servings does Greek Ostrich Salad provide?
4 servings
What are the main ingredients in Greek Ostrich Salad?
Chickpeas, Croutons, Cucumber, Danish-style Feta, Free-range Ostrich Chunks, Low Fat Plain Yoghurt, Ostrich, Salad Leaves, Tomato, Tomatoes
What is the nutritional information of Greek Ostrich Salad?
Calories: 604, Carbs: 43 grams, Fat: grams, Protein: 46.6 grams, Sugar: 6 grams, Salt: 576 grams
How do I prepare Greek Ostrich Salad?
CRISPY CHICKPEAS: Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, toast the 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. Alternatively, air fry the coated chickpeas at 200°C until crispy, 10-15 minutes (shifting halfway). DIG IN!: Make a bed of the chickpea salad, top with the croutons and the fried ostrich, and drizzle over the yoghurt. Enjoy. YOGHURT DRESSING & SALAD: In a bowl, combine the yoghurt, and loosen with a splash of water. Season. In a separate bowl, combine the cucumber, the tomato, the feta, the salad leaves, the chickpeas, a drizzle of olive oil and seasoning. 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. Sear the ostrich until browned, 2-3 minutes (shifting occasionally). Remove from the pan. Season and set aside.
What should be prepared from my kitchen to make Greek Ostrich Salad?
Chickpeas, Croutons, Cucumber, Danish-style Feta, Free-range Ostrich Chunks, Low Fat Plain Yoghurt, Ostrich, Salad Leaves, Tomato, Tomatoes
How many calories does Greek Ostrich Salad have?
604 calories
How much fat content does Greek Ostrich Salad have?
grams
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