eCook Meal
Grilled Ostrich & Chickpea Salad
with balsamic reduction
Drizzles of balsamic reduction and delicate shavings of Italian-style cheese as sophisticated garnishes? Yes, please! These sensational finishes will be the final touches for an oven-roasted carrot & chickpea salad, with cucumber & fresh greens. Served with butter-basted ostrich fillet.
Serving guide
Choose your portion size.
Carrot WEDGES
Preheat the oven to 200°C. Spread the Carrot on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry the carrot at 200°C until crispy, 20-25 minutes (shifting halfway).
Chickpeas
When the carrots have been roasting for 10-15 minutes, scatter over the Chickpeas and roast for the remaining time until they crisp up.
Ostrich
Return the pan to medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel. Sear the ostrich until browned, 2-3 minutes (shifting occasionally). In the final 1-2 minutes, baste with a knob of butter and the garlic. Remove from the pan and season.
FRESH SALAD
In a bowl, combine the green leaves, the Cucumber, the cheese shavings, the carrots and Chickpeas, a drizzle of olive oil, and seasoning.
TIME TO EAT
Plate up the loaded salad, top with the Ostrich, and drizzle over the balsamic reduction. Well done, Chef!
Carrot WEDGES
Preheat the oven to 200°C. Spread the Carrot on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry the carrot at 200°C until crispy, 20-25 minutes (shifting halfway).
Chickpeas
When the carrots have been roasting for 10-15 minutes, scatter over the Chickpeas and roast for the remaining time until they crisp up.
Ostrich
Return the pan to medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel. Sear the ostrich until browned, 2-3 minutes (shifting occasionally). In the final 1-2 minutes, baste with a knob of butter and the garlic. Remove from the pan and season.
FRESH SALAD
In a bowl, combine the green leaves, the Cucumber, the cheese shavings, the carrots and Chickpeas, a drizzle of olive oil, and seasoning.
TIME TO EAT
Plate up the loaded salad, top with the Ostrich, and drizzle over the balsamic reduction. Well done, Chef!
Carrot WEDGES
Preheat the oven to 200°C. Spread the Carrot on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry the carrot at 200°C until crispy, 25-30 minutes (shifting halfway).
Chickpeas
When the carrots have been roasting for 10-15 minutes, scatter over the Chickpeas and roast for the remaining time until they crisp up.
Ostrich
Return the pan to medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel. Sear the ostrich until browned, 2-3 minutes (shifting occasionally). In the final 1-2 minutes, baste with a knob of butter and the garlic. Remove from the pan and season.
FRESH SALAD
In a bowl, combine the green leaves, the Cucumber, the cheese shavings, the carrots and Chickpeas, a drizzle of olive oil, and seasoning.
TIME TO EAT
Plate up the loaded salad, top with the Ostrich, and drizzle over the balsamic reduction. Well done, Chef!
Carrot WEDGES
Preheat the oven to 200°C. Spread the Carrot on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry the carrot at 200°C until crispy, 25-30 minutes (shifting halfway).
Chickpeas
When the carrots have been roasting for 10-15 minutes, scatter over the Chickpeas and roast for the remaining time until they crisp up.
Ostrich
Return the pan to medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel. Sear the ostrich until browned, 2-3 minutes (shifting occasionally). In the final 1-2 minutes, baste with a knob of butter and the garlic. Remove from the pan and season.
FRESH SALAD
In a bowl, combine the green leaves, the Cucumber, the cheese shavings, the carrots and Chickpeas, a drizzle of olive oil, and seasoning.
TIME TO EAT
Plate up the loaded salad, top with the Ostrich, and drizzle over the balsamic reduction. Well done, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R233.20
for 4 servings · R58.30 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Green Leaves needs 80 gWhole Spinach 350 g 350 g at R22.99 · 23% of packR5.25
-
Free-range Ostrich Fillet needs 600 gOstrich Cubes 500 g 500 g at R75.99 · 1.20× packR91.19
-
Chickpeas needs 480 gChilli, Chickpea & Butternut Soup Mix 600 g 600 g at R42.99 · 80% of packR34.39
-
Cucumber needs 200 gMini Cucumbers 350 g 350 g at R31.99 · 57% of packR18.28
-
Balsamic Reduction needs 40 mlPreserved Cranberry Balsamic Reduction 250 ml 250 ml at R79.99 · 16% of packR12.80
-
Italian-style Hard Cheese needs 120 gPlant Powered™ Dairy Free Hard Cheese 260 g 260 g at R69.99 · 46% of packR32.30
-
Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
-
Carrot needs 960 gBulk Large Carrots 3 kg 3 kg at R49.99 · 32% of packR16.00
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Grilled Ostrich & Chickpea Salad?
The preparation time for Grilled Ostrich & Chickpea Salad with balsamic reduction is between 25 and 40 minutes.
What is the total time required to make Grilled Ostrich & Chickpea Salad with balsamic reduction?
The total time required to make Grilled Ostrich & Chickpea Salad with balsamic reduction is between 40 and 55 minutes.
How many servings does Grilled Ostrich & Chickpea Salad provide?
4 servings
What are the main ingredients in Grilled Ostrich & Chickpea Salad?
Balsamic Reduction, Carrot, Chickpeas, Cucumber, Free-range Ostrich Fillet, Garlic Clove, Garlic Cloves, Green Leaves, Italian-style Hard Cheese
What is the nutritional information of Grilled Ostrich & Chickpea Salad?
Calories: 622, Carbs: 64 grams, Fat: grams, Protein: 54.6 grams, Sugar: 26.4 grams, Salt: 336 grams
How do I prepare Grilled Ostrich & Chickpea Salad?
TIME TO EAT: Plate up the loaded salad, top with the ostrich, and drizzle over the balsamic reduction. Well done, Chef! FRESH SALAD: In a bowl, combine the green leaves, the cucumber, the cheese shavings, the carrots and chickpeas, a drizzle of olive oil, and seasoning. OSTRICH: Return the pan to medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. Sear the ostrich until browned, 2-3 minutes (shifting occasionally). In the final 1-2 minutes, baste with a knob of butter and the garlic. Remove from the pan and season. CHICKPEAS: When the carrots have been roasting for 10-15 minutes, scatter over the chickpeas and roast for the remaining time until they crisp up. CARROT WEDGES: Preheat the oven to 200°C. Spread the carrot on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry the carrot at 200°C until crispy, 20-25 minutes (shifting halfway).
What should be prepared from my kitchen to make Grilled Ostrich & Chickpea Salad?
Balsamic Reduction, Carrot, Chickpeas, Cucumber, Free-range Ostrich Fillet, Garlic Clove, Garlic Cloves, Green Leaves, Italian-style Hard Cheese
How many calories does Grilled Ostrich & Chickpea Salad have?
622 calories
How much fat content does Grilled Ostrich & Chickpea Salad have?
grams