eCook Meal
Loaded Ostrich Salad
with pita quarters, roasted sweet potato & a dill yoghurt
Get a load of this, Chef! It’s the freshness & brightness of salad combined with the comforting flavours of roasted sweet potato half-moons, garlic & butter-basted ostrich, tangy tomato, dill-icious dill yoghurt, briney pops of capers and pita quarters to make sure you get every last bit of this tantalising combination of flavours. Yummy!
Serving guide
Choose your portion size.
I SEE, HALF-MOONS ARISIN’
Preheat the oven to 200°C. Spread the sweet potato half-moons on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 20-25 minutes (shifting halfway).
YES, ALL OF THE Almonds
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
Dill-ICIOUS DINNER IN THE MAKING
Rinse and finely chop the Dill. Cut the baby tomatoes into quarters. Drain and halve the artichoke quarters. In a small bowl, combine the Yoghurt, ½ the chopped dill, and seasoning. Loosen with water in 5ml increments until drizzling consistency. Set aside.
LET’S MULTI-TASK
When the sweet potato has 10 minutes remaining, place a pan over medium-high heat with a drizzle of oil. When hot, fry the Ostrich until browned, 1-2 minutes (shifting occasionally). In the final 30 seconds, baste in a knob of butter, the NOMU rub, and the grated garlic. Remove from the pan, season, and cover.
LOAD UP THE SALAD
In a salad bowl, combine a sweetener, a drizzle of olive oil, and seasoning. Just before serving, toss through the shredded salad leaves, the tomato quarters, the halved artichokes, the cooked Ostrich, the drained capers, the roasted sweet potato, and the remaining dill.
PITA PARTY
Return the pan, wiped down, to a medium heat. When hot, toast the pita until heated through, 30-60 seconds per side. Cut into quarters.
BRING IT ALL TOGETHER
Plate up the loaded Ostrich salad. Sprinkle over the toasted Almonds. Drizzle over ½ the dill yoghurt and serve the remaining yoghurt on the side. Serve with the pita quarters for dunking. Time to dine, Chef!
I SEE, HALF-MOONS ARISIN’
Preheat the oven to 200°C. Spread the sweet potato half-moons on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 20-25 minutes (shifting halfway).
YES, ALL OF THE Almonds
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
Dill-ICIOUS DINNER IN THE MAKING
Rinse and finely chop the Dill. Cut the baby tomatoes into quarters. Drain and halve the artichoke quarters. In a small bowl, combine the Yoghurt, ½ the chopped dill, and seasoning. Loosen with water in 5ml increments until drizzling consistency. Set aside.
LET’S MULTI-TASK
When the sweet potato has 10 minutes remaining, place a pan over medium-high heat with a drizzle of oil. When hot, fry the Ostrich until browned, 1-2 minutes (shifting occasionally). In the final 30 seconds, baste in a knob of butter, the NOMU rub, and the grated garlic. Remove from the pan, season, and cover.
LOAD UP THE SALAD
In a salad bowl, combine a sweetener, a drizzle of olive oil, and seasoning. Just before serving, toss through the shredded salad leaves, the tomato quarters, the halved artichokes, the cooked Ostrich, the drained capers, the roasted sweet potato, and the remaining dill.
PITA PARTY
Return the pan, wiped down, to a medium heat. When hot, toast the pitas until heated through, 30-60 seconds per side. Alternatively, place them on a plate and heat up in the microwave, 30-60 seconds. Cut into quarters.
BRING IT ALL TOGETHER
Plate up the loaded Ostrich salad. Sprinkle over the toasted Almonds. Drizzle over ½ the dill yoghurt and serve the remaining yoghurt on the side. Serve with the pita quarters for dunking. Time to dine, Chef!
I SEE, HALF-MOONS ARISIN’
Preheat the oven to 200°C. Spread the sweet potato half-moons on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway).
YES, ALL OF THE Almonds
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
Dill-ICIOUS DINNER IN THE MAKING
Rinse and finely chop the Dill. Cut the baby tomatoes into quarters. Drain and halve the artichoke quarters. In a small bowl, combine the Yoghurt, ½ the chopped dill, and seasoning. Loosen with water in 5ml increments until drizzling consistency. Set aside.
LET’S MULTI-TASK
When the sweet potato has 10 minutes remaining, place a pan over medium-high heat with a drizzle of oil. When hot, fry the Ostrich until browned, 1-2 minutes (shifting occasionally). In the final 30 seconds, baste in a knob of butter, the NOMU rub, and the grated garlic. Remove from the pan, season, and cover.
LOAD UP THE SALAD
In a salad bowl, combine a sweetener, a drizzle of olive oil, and seasoning. Just before serving, toss through the shredded salad leaves, the tomato quarters, the halved artichokes, the cooked Ostrich, the drained capers, the roasted sweet potato, and the remaining dill.
PITA PARTY
Return the pan, wiped down, to a medium heat. When hot, toast the pitas until heated through, 30-60 seconds per side. Alternatively, place them on a plate and heat up in the microwave, 30-60 seconds. Cut into quarters.
BRING IT ALL TOGETHER
Plate up the loaded Ostrich salad. Sprinkle over the toasted Almonds. Drizzle over ½ the dill yoghurt and serve the remaining yoghurt on the side. Serve with the pita quarters for dunking. Time to dine, Chef!
I SEE, HALF-MOONS ARISIN’
Preheat the oven to 200°C. Spread the sweet potato half-moons on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway).
YES, ALL OF THE Almonds
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
Dill-ICIOUS DINNER IN THE MAKING
Rinse and finely chop the Dill. Cut the baby tomatoes into quarters. Drain and halve the artichoke quarters. In a small bowl, combine the Yoghurt, ½ the chopped dill, and seasoning. Loosen with water in 5ml increments until drizzling consistency. Set aside.
LET’S MULTI-TASK
When the sweet potato has 10 minutes remaining, place a pan over medium-high heat with a drizzle of oil. When hot, fry the Ostrich until browned, 1-2 minutes (shifting occasionally). In the final 30 seconds, baste in a knob of butter, the NOMU rub, and the grated garlic. Remove from the pan, season, and cover.
LOAD UP THE SALAD
In a salad bowl, combine a sweetener, a drizzle of olive oil, and seasoning. Just before serving, toss through the shredded salad leaves, the tomato quarters, the halved artichokes, the cooked Ostrich, the drained capers, the roasted sweet potato, and the remaining dill.
PITA PARTY
Return the pan, wiped down, to a medium heat. When hot, toast the pitas until heated through, 30-60 seconds per side. Alternatively, place them on a plate and heat up in the microwave, 30-60 seconds. Cut into quarters.
BRING IT ALL TOGETHER
Plate up the loaded Ostrich salad. Sprinkle over the toasted Almonds. Drizzle over ½ the dill yoghurt and serve the remaining yoghurt on the side. Serve with the pita quarters for dunking. Time to dine, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R231.78
for 4 servings · R57.95 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Capers needs 40 gNon-Pareilles Caper Berries in Vinegar 200 g 200 g at R94.99 · 20% of packR19.00
-
Free-range Ostrich Chunks needs 600 gOstrich Cubes 500 g 500 g at R75.99 · 1.20× packR91.19
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
-
Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Sweet Potato needs 1 kgMedium Potatoes 2 kg 2 kg at R44.99 · 50% of packR22.50
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Fresh Dill needs 15 gMild Dill Gherkins 780 g 780 g at R67.99 · 2% of packR1.31
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Low Fat Plain Yoghurt needs 200 mlAyrshire Low Fat Strawberry & Litchi Flavoured Drinking Yoghurt 300 ml 300 ml at R19.99 · 67% of packR13.33
-
Almonds needs 60 gEveryday Raw Almonds 1 kg 1 kg at R231.99 · 6% of packR13.92
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Pita Breads needs 4Wholewheat Pita Breads 6 pk R42.99 · whole pack (size can't be divided)R42.99
Not in the Woolies basket — source these elsewhere:
- NOMU Roast Rub
- Baby Tomatoes
- Artichoke Quarters
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Loaded Ostrich Salad?
The preparation time for Loaded Ostrich Salad with pita quarters, roasted sweet potato & a dill yoghurt is between 15 and 30 minutes.
What is the total time required to make Loaded Ostrich Salad with pita quarters, roasted sweet potato & a dill yoghurt?
The total time required to make Loaded Ostrich Salad with pita quarters, roasted sweet potato & a dill yoghurt is between 35 and 50 minutes.
How many servings does Loaded Ostrich Salad provide?
4 servings
What are the main ingredients in Loaded Ostrich Salad?
Almonds, Artichoke Quarters, Baby Tomato, Capers, Dill, Garlic, NOMU Roast Rub, Ostrich, Pita Bread, Salad Leaves, Sweet Potato, Yoghurt
What is the nutritional information of Loaded Ostrich Salad?
Calories: 817, Carbs: 106 grams, Fat: grams, Protein: 51.2 grams, Sugar: 19.9 grams, Salt: 1522 grams
How do I prepare Loaded Ostrich Salad?
BRING IT ALL TOGETHER: Plate up the loaded ostrich salad. Sprinkle over the toasted almonds. Drizzle over ½ the dill yoghurt and serve the remaining yoghurt on the side. Serve with the pita quarters for dunking. Time to dine, Chef! I SEE, HALF-MOONS ARISIN’: Preheat the oven to 200°C. Spread the sweet potato half-moons on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 20-25 minutes (shifting halfway). LET’S MULTI-TASK: When the sweet potato has 10 minutes remaining, place a pan over medium-high heat with a drizzle of oil. When hot, fry the ostrich until browned, 1-2 minutes (shifting occasionally). In the final 30 seconds, baste in a knob of butter, the NOMU rub, and the grated garlic. Remove from the pan, season, and cover. PITA PARTY: Return the pan, wiped down, to a medium heat. When hot, toast the pitas until heated through, 30-60 seconds per side. Alternatively, place them on a plate and heat up in the microwave, 30-60 seconds. Cut into quarters. LOAD UP THE SALAD: In a salad bowl, combine a sweetener, a drizzle of olive oil, and seasoning. Just before serving, toss through the shredded salad leaves, the tomato quarters, the halved artichokes, the cooked ostrich, the drained capers, the roasted sweet potato, and the remaining dill. DILL-ICIOUS DINNER IN THE MAKING: Rinse and finely chop the dill. Cut the baby tomatoes into quarters. Drain and halve the artichoke quarters. In a small bowl, combine the yoghurt, ½ the chopped dill, and seasoning. Loosen with water in 5ml increments until drizzling consistency. Set aside. YES, ALL OF THE ALMONDS: Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
What should be prepared from my kitchen to make Loaded Ostrich Salad?
Almonds, Artichoke Quarters, Baby Tomato, Capers, Dill, Garlic, NOMU Roast Rub, Ostrich, Pita Bread, Salad Leaves, Sweet Potato, Yoghurt
How many calories does Loaded Ostrich Salad have?
817 calories
How much fat content does Loaded Ostrich Salad have?
grams