This fresh and colourful ostrich salad is quick and easy to prepare. Made with fluffy millet, tender ostrich strips, and tangy tomatoes. Finished off with sprinklings of fresh parsley!
Mediterranean Ostrich Salad
Mediterranean Ostrich Salad
with millet & fresh parsley
Hands on Time: 15 - 30 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Fresh Parsley
- Millet
- NOMU Moroccan Rub
- Ostrich
- Ostrich Strips
- Salad Leaves
- Tomato
- Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter
- Paper Towel
LET’S GET GOING
Place the rinsed millet in a pot over medium heat. Toast until fragrant, 1-3 minutes (shifting occasionally). Add 150ml of salted water and a drizzle of olive oil. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 10-12 minutes. Fluff with a fork and cover.
WE GOT OSTRICH
Place a pan over high heat with a drizzle of oil. Pat the ostrich strips dry with paper towel. When hot, fry the ostrich strips until browned, 1-2 minutes (shifting occasionally). In the final minute, toss through the NOMU rub. Remove from the pan, reserving any pan juices. Season and set aside.
BUTTERY MILLET
Return the pan with all the pan juices to medium heat with a generous knob of butter. Once the butter starts to foam, remove from the pan and toss it through the cooked millet along with ½ the chopped parsley.
TOSS IT, CHEF!
In a salad bowl, toss the shredded leaves and the diced tomatoes with a drizzle of olive oil and seasoning.
PLATE UP!
Plate up the buttery millet and top with the seared ostrich strips. Side with the fresh salad and sprinkle over the remaining chopped parsley. Excellent, Chef!
Millet - 75ml
Ostrich Strips - 150g
NOMU Moroccan Rub - 5ml
Fresh Parsley - 4g
Salad Leaves - 20g
Tomato - 1
LET’S GET GOING
Place the rinsed millet in a pot over medium heat. Toast until fragrant, 1-3 minutes (shifting occasionally). Add 300ml of salted water and a drizzle of olive oil. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 10-12 minutes. Fluff with a fork and cover.
WE GOT OSTRICH
Place a pan over high heat with a drizzle of oil. Pat the ostrich strips dry with paper towel. When hot, fry the ostrich strips until browned, 1-2 minutes (shifting occasionally). In the final minute, toss through the NOMU rub. Remove from the pan, reserving any pan juices. Season and set aside.
BUTTERY MILLET
Return the pan with all the pan juices to medium heat with a generous knob of butter. Once the butter starts to foam, remove from the pan and toss it through the cooked millet along with ½ the chopped parsley.
TOSS IT, CHEF!
In a salad bowl, toss the shredded leaves and the diced tomatoes with a drizzle of olive oil and seasoning.
PLATE UP!
Plate up the buttery millet and top with the seared ostrich strips. Side with the fresh salad and sprinkle over the remaining chopped parsley. Excellent, Chef!
Millet - 150ml
Ostrich Strips - 300g
NOMU Moroccan Rub - 10ml
Fresh Parsley - 8g
Salad Leaves - 40g
Tomato - 1
LET’S GET GOING
Place the rinsed millet in a pot over medium heat. Toast until fragrant, 2-4 minutes (shifting occasionally). Add 450ml of salted water and a drizzle of olive oil. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 10-12 minutes. Fluff with a fork and cover.
WE GOT OSTRICH
Place a pan over high heat with a drizzle of oil. Pat the ostrich strips dry with paper towel. When hot, fry the ostrich strips until browned, 1-2 minutes (shifting occasionally). In the final minute, toss through the NOMU rub. You may need to do this step in batches. Remove from the pan, reserving any pan juices. Season and set aside.
BUTTERY MILLET
Return the pan with all the pan juices to medium heat with a generous knob of butter. Once the butter starts to foam, remove from the pan and toss it through the cooked millet along with ½ the chopped parsley.
TOSS IT, CHEF!
In a salad bowl, toss the shredded leaves and the diced tomatoes with a drizzle of olive oil and seasoning.
PLATE UP!
Plate up the buttery millet and top with the seared ostrich strips. Side with the fresh salad and sprinkle over the remaining chopped parsley. Excellent, Chef!
Millet - 225ml
Ostrich Strips - 450g
NOMU Moroccan Rub - 15ml
Fresh Parsley - 12g
Salad Leaves - 60g
Tomatoes - 2
LET’S GET GOING
Place the rinsed millet in a pot over medium heat. Toast until fragrant, 2-4 minutes (shifting occasionally). Add 600ml of salted water and a drizzle of olive oil. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 10-12 minutes. Fluff with a fork and cover.
WE GOT OSTRICH
Place a pan over high heat with a drizzle of oil. Pat the ostrich strips dry with paper towel. When hot, fry the ostrich strips until browned, 1-2 minutes (shifting occasionally). In the final minute, toss through the NOMU rub. You may need to do this step in batches. Remove from the pan, reserving any pan juices. Season and set aside.
BUTTERY MILLET
Return the pan with all the pan juices to medium heat with a generous knob of butter. Once the butter starts to foam, remove from the pan and toss it through the cooked millet along with ½ the chopped parsley.
TOSS IT, CHEF!
In a salad bowl, toss the shredded leaves and the diced tomatoes with a drizzle of olive oil and seasoning.
PLATE UP!
Plate up the buttery millet and top with the seared ostrich strips. Side with the fresh salad and sprinkle over the remaining chopped parsley. Excellent, Chef!
Millet - 300ml
Ostrich Strips - 600g
NOMU Moroccan Rub - 20ml
Fresh Parsley - 15g
Salad Leaves - 80g
Tomatoes - 2
Woolies Products in this dish
