Tender ostrich strips are seared to perfection and paired with millet, roasted butternut and Danish-style feta. Toasted pumpkin seeds add a delicious crunch, while a tangy mustard dressing ties it all together. It’s a hearty & wholesome meal that’s perfect for a cosy evening in.
Millet Ostrich Bowl
Millet Ostrich Bowl
with butternut, Danish-style feta & pumpkin seeds
Hands on Time: 30 - 45 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Butternut
- Danish-style Feta
- Green Leaves
- Millet
- Mustard Dressing
- NOMU Provençal Rub
- Ostrich
- Ostrich Strips
- Pumpkin Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
- Butter (optional)
Butternut FORGET THE ROAST
Preheat the oven to 200°C. Spread the Butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
Millet BASE
Place the Millet in a pot over medium heat. Toast until fragrant, 1-3 minutes (shifting occasionally). Add 200ml 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.
MUST-HAVE MUSTARD DRESSING
In a small bowl, combine the mustard dressing with a drizzle of olive oil, a sweetener (to taste), and seasoning. Set aside.
PUMP THE SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
I’LL FRY IF I WANT TO
Return the pan over medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel. When hot, fry the ostrich until browned, 1-2 minutes (shifting occasionally). In the final 30-60 seconds, baste with a knob of butter (optional) and the NOMU rub. Remove from the pan and season.
GET BOWLED OVER
Bowl up the cooked Millet. Top with the shredded leaves, the golden Butternut, and the seared ostrich. Crumble over the drained feta. Drizzle over the dressing, and scatter over the toasted pumpkin seeds. Finish it off with a crack of black pepper. Dig in, Chef!
Butternut FORGET THE ROAST
Preheat the oven to 200°C. Spread the Butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
Millet BASE
Place the Millet in a pot over medium heat. Toast until fragrant, 1-3 minutes (shifting occasionally). Add 400ml 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.
MUST-HAVE MUSTARD DRESSING
In a small bowl, combine the mustard dressing with a drizzle of olive oil, a sweetener (to taste), and seasoning. Set aside.
PUMP THE SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
I’LL FRY IF I WANT TO
Return the pan over medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel. When hot, fry the ostrich until browned, 1-2 minutes (shifting occasionally). In the final 30-60 seconds, baste with a knob of butter (optional) and the NOMU rub. Remove from the pan and season.
GET BOWLED OVER
Bowl up the cooked Millet. Top with the shredded leaves, the golden Butternut, and the seared ostrich. Crumble over the drained feta. Drizzle over the dressing, and scatter over the toasted pumpkin seeds. Finish it off with a crack of black pepper. Dig in, Chef!
Butternut FORGET THE ROAST
Preheat the oven to 200°C. Spread the Butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
Millet BASE
Place the 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.
MUST-HAVE MUSTARD DRESSING
In a small bowl, combine the mustard dressing with a drizzle of olive oil, a sweetener (to taste), and seasoning. Set aside.
PUMP THE SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
I’LL FRY IF I WANT TO
Return the pan over medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel. When hot, fry the ostrich until browned, 1-2 minutes (shifting occasionally). In the final 30-60 seconds, baste with a knob of butter (optional) and the NOMU rub. Remove from the pan and season. (You may need to do this step in batches.)
GET BOWLED OVER
Bowl up the cooked Millet. Top with the shredded leaves, the golden Butternut, and the seared ostrich. Crumble over the drained feta. Drizzle over the dressing, and scatter over the toasted pumpkin seeds. Finish it off with a crack of black pepper. Dig in, Chef!
Butternut FORGET THE ROAST
Preheat the oven to 200°C. Spread the Butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
Millet BASE
Place the Millet in a pot over medium heat. Toast until fragrant, 2-4 minutes (shifting occasionally). Add 800ml 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.
MUSTARD DRESSING
In a small bowl, combine the mustard dressing with a drizzle of olive oil, a sweetener (to taste), and seasoning. Set aside.
PUMP THE SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
I’LL FRY IF I WANT TO
Return the pan over medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel. When hot, fry the ostrich until browned, 1-2 minutes (shifting occasionally). In the final 30-60 seconds, baste with a knob of butter (optional) and the NOMU rub. Remove from the pan and season. (You may need to do this step in batches.)
GET BOWLED OVER
Bowl up the cooked Millet. Top with the shredded leaves, the golden Butternut, and the seared ostrich. Crumble over the drained feta. Drizzle over the dressing, and scatter over the toasted pumpkin seeds. Finish it off with a crack of black pepper. Dig in, Chef!
Frequently Asked Questions
What is the preparation time for Millet Ostrich Bowl?
The preparation time for Millet Ostrich Bowl with butternut, Danish-style feta & pumpkin seeds is between 30 and 45 minutes.
What is the total time required to make Millet Ostrich Bowl with butternut, Danish-style feta & pumpkin seeds?
The total time required to make Millet Ostrich Bowl with butternut, Danish-style feta & pumpkin seeds is between 40 and 55 minutes.
How many servings does Millet Ostrich Bowl provide?
4 servings
What are the main ingredients in Millet Ostrich Bowl?
Butternut, Danish-style Feta, Green Leaves, Millet, Mustard Dressing, NOMU Provençal Rub, Ostrich, Ostrich Strips, Pumpkin Seeds
What is the nutritional information of Millet Ostrich Bowl?
Calories: 871, Carbs: 101 grams, Fat: grams, Protein: 50 grams, Sugar: 7.4 grams, Salt: 490 grams
How do I prepare Millet Ostrich Bowl?
PUMP THE SEEDS: Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. GET BOWLED OVER: Bowl up the cooked millet. Top with the shredded leaves, the golden butternut, and the seared ostrich. Crumble over the drained feta. Drizzle over the dressing, and scatter over the toasted pumpkin seeds. Finish it off with a crack of black pepper. Dig in, Chef! BUTTERNUT FORGET THE ROAST: Preheat the oven to 200°C. Spread the butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). MUST-HAVE MUSTARD DRESSING: In a small bowl, combine the mustard dressing with a drizzle of olive oil, a sweetener (to taste), and seasoning. Set aside. I’LL FRY IF I WANT TO: Return the pan over medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, fry the ostrich until browned, 1-2 minutes (shifting occasionally). In the final 30-60 seconds, baste with a knob of butter (optional) and the NOMU rub. Remove from the pan and season. MILLET BASE: Place the millet in a pot over medium heat. Toast until fragrant, 1-3 minutes (shifting occasionally). Add 400ml 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.
What should be prepared from my kitchen to make Millet Ostrich Bowl?
Butternut, Danish-style Feta, Green Leaves, Millet, Mustard Dressing, NOMU Provençal Rub, Ostrich, Ostrich Strips, Pumpkin Seeds
How many calories does Millet Ostrich Bowl have?
871 calories
How much fat content does Millet Ostrich Bowl have?
grams
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