Sweet corn, fresh cucumber, cooling mint, crispy greens & roasted beetroot and carrot are tossed together for a colourful salad. Topped with juicy ostrich and sided with oven-roasted beetroot and carrot. Dolloped with a homemade feta dip.
Grilled Ostrich & Roasted Veg
Grilled Ostrich & Roasted Veg
with a fresh green salad
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Beetroot
- Carrot
- Corn
- Cucumber
- Danish-style Feta
- Free-range Ostrich Fillet
- Fresh Mint
- Green Leaves
- Low Fat Plain Yoghurt
- Onion
- Ostrich
- Pickling Liquid
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Paper Towel
PICKLED Onion
Preheat the oven to 200°C. In bowl, combine the Onion, the pickling liquid, and seasoning.
ROAST WITH THE MOST
Spread the Beetroot, and the carrots on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
O-YUM Ostrich
Place a pan over 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). Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
FETA DIP
To a bowl, add the feta, and the yoghurt. Mash with a fork or potato masher until mixed but still chunky. Add water in 10ml increments if the mixture is not coming together.
Corn & Cucumber SALAD
To a separate bowl, add the Corn, the Cucumber, the green leaves, the mint, the onion, and seasoning. Add the pickling liquid (to taste).
WHAT A FEAST
Plate up the loaded salad, and top with the meat. Side with the veggies, and dollop over the feta dip. Enjoy, Chef!
PICKLED Onion
Preheat the oven to 200°C. In bowl, combine the Onion, the pickling liquid, and seasoning.
ROAST WITH THE MOST
Spread the Beetroot, and the carrots on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
O-YUM Ostrich
Place a pan over 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). Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
FETA DIP
To a bowl, add the feta, and the yoghurt. Mash with a fork or potato masher until mixed but still chunky. Add water in 10ml increments if the mixture is not coming together.
Corn & Cucumber SALAD
To a separate bowl, add the Corn, the Cucumber, the green leaves, the mint, the onion, and seasoning. Add the pickling liquid (to taste).
WHAT A FEAST
Plate up the loaded salad, and top with the meat. Side with the veggies, and dollop over the feta dip. Enjoy, Chef!
PICKLED Onion
Preheat the oven to 200°C. In bowl, combine the Onion, the pickling liquid, and seasoning.
ROAST WITH THE MOST
Spread the Beetroot, and the carrots on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
O-YUM Ostrich
Place a pan over 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). Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
FETA DIP
To a bowl, add the feta, and the yoghurt. Mash with a fork or potato masher until mixed but still chunky. Add water in 10ml increments if the mixture is not coming together.
Corn & Cucumber SALAD
To a separate bowl, add the Corn, the Cucumber, the green leaves, the mint, the onion, and seasoning. Add the pickling liquid (to taste).
WHAT A FEAST
Plate up the loaded salad, and top with the meat. Side with the veggies, and dollop over the feta dip. Enjoy, Chef!
PICKLED Onion
Preheat the oven to 200°C. In bowl, combine the Onion, the pickling liquid, and seasoning.
ROAST WITH THE MOST
Spread the Beetroot, and the carrots on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
O-YUM Ostrich
Place a pan over 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). Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
FETA DIP
To a bowl, add the feta, and the yoghurt. Mash with a fork or potato masher until mixed but still chunky. Add water in 10ml increments if the mixture is not coming together.
Corn & Cucumber SALAD
To a separate bowl, add the Corn, the Cucumber, the green leaves, the mint, the onion, and seasoning. Add the pickling liquid (to taste).
WHAT A FEAST
Plate up the loaded salad, and top with the meat. Side with the veggies, and dollop over the feta dip. Enjoy, Chef!
Frequently Asked Questions
What is the preparation time for Grilled Ostrich & Roasted Veg?
The preparation time for Grilled Ostrich & Roasted Veg with a fresh green salad is between 25 and 40 minutes.
What is the total time required to make Grilled Ostrich & Roasted Veg with a fresh green salad?
The total time required to make Grilled Ostrich & Roasted Veg with a fresh green salad is between 40 and 55 minutes.
How many servings does Grilled Ostrich & Roasted Veg provide?
4 servings
What are the main ingredients in Grilled Ostrich & Roasted Veg?
Beetroot, Carrot, Corn, Cucumber, Danish-style Feta, Free-range Ostrich Fillet, Fresh Mint, Green Leaves, Low Fat Plain Yoghurt, Onion, Ostrich, Pickling Liquid
What is the nutritional information of Grilled Ostrich & Roasted Veg?
Calories: 492, Carbs: 46 grams, Fat: grams, Protein: 43 grams, Sugar: 23 grams, Salt: 478.9 grams
How do I prepare Grilled Ostrich & Roasted Veg?
WHAT A FEAST: Plate up the loaded salad, and top with the meat. Side with the veggies, and dollop over the feta dip. Enjoy, Chef! CORN & CUCUMBER SALAD: To a separate bowl, add the corn, the cucumber, the green leaves, the mint, the onion, and seasoning. Add the pickling liquid (to taste). FETA DIP: To a bowl, add the feta, and the yoghurt. Mash with a fork or potato masher until mixed but still chunky. Add water in 10ml increments if the mixture is not coming together. O-YUM OSTRICH: Place a pan over 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). Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning. ROAST WITH THE MOST: Spread the beetroot, and the carrots on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway). PICKLED ONION: Preheat the oven to 200°C. In bowl, combine the onion, the pickling liquid, and seasoning.
What should be prepared from my kitchen to make Grilled Ostrich & Roasted Veg?
Beetroot, Carrot, Corn, Cucumber, Danish-style Feta, Free-range Ostrich Fillet, Fresh Mint, Green Leaves, Low Fat Plain Yoghurt, Onion, Ostrich, Pickling Liquid
How many calories does Grilled Ostrich & Roasted Veg have?
492 calories
How much fat content does Grilled Ostrich & Roasted Veg have?
grams
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