eCook Meal
Ostrich, Berry & Green Salad
with butternut & beetroot crisps
Prepare to be amazing, Chef, when you make our wonderfully Wonka-licious salad with browned ostrich, shredded cabbage, oven-roasted butternut rounds, and berry delicious pops of blueberries, drizzled with a delightful lemon crème fraîche sauce and topped with beetroot crisps for crunch.
Serving guide
Choose your portion size.
NUTTERBUT
Preheat the oven to 200°C. Rinse, deseed, peel (optional) and cut the Butternut into half-moons. Spread the half-moons on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
A SALAD BALLAD
Rinse the Cabbage, the Blueberries, and the green leaves. Finely shred the rinsed cabbage and roughly shred the rinsed leaves. In a bowl, combine the shredded cabbage, the shredded leaves, the blueberries, the butternut half-moons, ½ the lemon juice, a drizzle of olive oil, and seasoning. Set aside.
KEEP IT FRAICHE
In a small bowl, combine the crème fraîche with the remaining lemon juice and seasoning. Loosen with water in 5ml increments until drizzling consistency. Set aside.
SCRUMPTIOUS Ostrich
Place a pan over medium-high heat with a drizzle of oil. Pat the Ostrich chunks dry with paper towel and cut into bite-sized pieces. When hot, sear the ostrich until browned, 2-3 minutes (shifting occasionally). In the final minute, baste with a knob of butter (optional) and the NOMU rub. Remove from the pan, reserving any pan juices, season, and set aside.
ADD THE CRUNCH
Crumble ½ the beetroot crisps into the blueberry & Cabbage salad and mix to combine. Crumble the rest into a small bowl and set aside.
MAKE IT MARVELOUS
Plate up the crunchy berry & Cabbage salad topped with the BBQ ostrich, drizzled with any reserved pan juices. Drizzle over the lemon crème fraîche and garnish with the remaining crumbled crisps.
Butternut - 250g
Cabbage - 100g
Blueberries - 125g
Green Leaves - 20g
Lemon Juice - 15ml
Crème Fraîche - 30ml
Ostrich Chunks - 150g
NOMU BBQ Rub - 5ml
Rootstock Beetroot Crisps - 40g
NUTTERBUT
Preheat the oven to 200°C. Rinse, deseed, peel (optional) and cut the Butternut into half-moons. Spread the half-moons on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
A SALAD BALLAD
Rinse the Cabbage, the Blueberries, and the green leaves. Finely shred the rinsed cabbage and roughly shred the rinsed leaves. In a bowl, combine the shredded cabbage, the shredded leaves, the blueberries, the butternut half-moons, ½ the lemon juice, a drizzle of olive oil, and seasoning. Set aside.
KEEP IT FRAICHE
In a small bowl, combine the crème fraîche with the remaining lemon juice and seasoning. Loosen with water in 5ml increments until drizzling consistency. Set aside.
SCRUMPTIOUS Ostrich
Place a pan over medium-high heat with a drizzle of oil. Pat the Ostrich chunks dry with paper towel and cut into bite-sized pieces. When hot, sear the ostrich until browned, 2-3 minutes (shifting occasionally). In the final minute, baste with a knob of butter (optional) and the NOMU rub. Remove from the pan, reserving any pan juices, season, and set aside.
ADD THE CRUNCH
Crumble ½ the beetroot crisps into the blueberry & Cabbage salad and mix to combine. Crumble the rest into a small bowl and set aside.
MAKE IT MARVELOUS
Plate up the crunchy berry & Cabbage salad topped with the BBQ ostrich, drizzled with any reserved pan juices. Drizzle over the lemon crème fraîche and garnish with the remaining crumbled crisps.
Butternut - 500g
Cabbage - 200g
Blueberries - 125g
Green Leaves - 40g
Lemon Juice - 30ml
Crème Fraîche - 60ml
Ostrich Chunks - 300g
NOMU BBQ Rub - 10ml
Rootstock Beetroot Crisps - 40g
NUTTERBUT
Preheat the oven to 200°C. Rinse, deseed, peel (optional) and cut the Butternut into half-moons. Spread the half-moons on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
A SALAD BALLAD
Rinse the Cabbage, the Blueberries, and the green leaves. Finely shred the rinsed cabbage and roughly shred the rinsed leaves. In a bowl, combine the shredded cabbage, the shredded leaves, the blueberries, the butternut half-moons, ½ the lemon juice, a drizzle of olive oil, and seasoning. Set aside.
KEEP IT FRAICHE
In a small bowl, combine the crème fraîche with the remaining lemon juice and seasoning. Loosen with water in 5ml increments until drizzling consistency. Set aside.
SCRUMPTIOUS Ostrich
Place a pan over medium-high heat with a drizzle of oil. Pat the Ostrich chunks dry with paper towel and cut into bite-sized pieces. When hot, sear the ostrich until browned, 3-4 minutes (shifting occasionally). You may need to do this step in batches. In the final minute, return all the meat to the pan and baste with a knob of butter (optional) and the NOMU rub. Remove from the pan, reserving any pan juices, season, and set aside.
ADD THE CRUNCH
Crumble ½ the beetroot crisps into the blueberry & Cabbage salad and mix to combine. Crumble the rest into a small bowl and set aside.
MAKE IT MARVELOUS
Plate up the crunchy berry & Cabbage salad topped with the BBQ ostrich, drizzled with any reserved pan juices. Drizzle over the lemon crème fraîche and garnish with the remaining crumbled crisps.
Butternut - 750g
Cabbage - 300g
Blueberries - 250g
Green Leaves - 60g
Lemon Juice - 45ml
Crème Fraîche - 90ml
Ostrich Chunks - 450g
NOMU BBQ Rub - 15ml
Rootstock Beetroot Crisps - 80g
NUTTERBUT
Preheat the oven to 200°C. Rinse, deseed, peel (optional) and cut the Butternut into half-moons. Spread the half-moons on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
A SALAD BALLAD
Rinse the Cabbage, the Blueberries, and the green leaves. Finely shred the rinsed cabbage and roughly shred the rinsed leaves. In a bowl, combine the shredded cabbage, the shredded leaves, the blueberries, the butternut half-moons, ½ the lemon juice, a drizzle of olive oil, and seasoning. Set aside.
KEEP IT FRAICHE
In a small bowl, combine the crème fraîche with the remaining lemon juice and seasoning. Loosen with water in 5ml increments until drizzling consistency. Set aside.
SCRUMPTIOUS Ostrich
Place a pan over medium-high heat with a drizzle of oil. Pat the Ostrich chunks dry with paper towel and cut into bite-sized pieces. When hot, sear the ostrich until browned, 3-4 minutes (shifting occasionally). You may need to do this step in batches. In the final minute, return all the meat to the pan and baste with a knob of butter (optional) and the NOMU rub. Remove from the pan, reserving any pan juices, season, and set aside.
ADD THE CRUNCH
Crumble ½ the beetroot crisps into the blueberry & Cabbage salad and mix to combine. Crumble the rest into a small bowl and set aside.
MAKE IT MARVELOUS
Plate up the crunchy berry & Cabbage salad topped with the BBQ ostrich, drizzled with any reserved pan juices. Drizzle over the lemon crème fraîche and garnish with the remaining crumbled crisps.
Butternut - 1kg
Cabbage - 400g
Blueberries - 250g
Green Leaves - 80g
Lemon Juice - 60ml
Crème Fraîche - 120ml
Ostrich Chunks - 600g
NOMU BBQ Rub - 20ml
Rootstock Beetroot Crisps - 80g
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R199.45
for 4 servings · R49.86 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Crème Fraîche needs 120 mlSour Cream 250 ml 250 ml at R38.99 · 48% of packR18.72
-
Cabbage needs 400 gChinese Cabbage 350 g 350 g at R28.99 · 1.14× packR33.13
-
Butternut needs 1 kgButternut 3 kg 3 kg at R45.00 · 33% of packR15.00
-
Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
-
Ostrich Chunks needs 600 gOstrich Cubes 500 g 500 g at R75.99 · 1.20× packR91.19
-
Lemon Juice needs 60 mlLemon Juice 500 ml 500 ml at R29.99 · 12% of packR3.60
-
Blueberries needs 250 gFrozen Blueberries 1 kg 1 kg at R132.99 · 25% of packR33.25
Not in the Woolies basket — source these elsewhere:
- NOMU BBQ Rub
- Rootstock Beetroot Crisps
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Ostrich, Berry & Green Salad?
The preparation time for Ostrich, Berry & Green Salad with butternut & beetroot crisps is between 20 and 30 minutes.
What is the total time required to make Ostrich, Berry & Green Salad with butternut & beetroot crisps?
The total time required to make Ostrich, Berry & Green Salad with butternut & beetroot crisps is between 30 and 35 minutes.
How many servings does Ostrich, Berry & Green Salad provide?
4 servings
What are the main ingredients in Ostrich, Berry & Green Salad?
Blueberries, Butternut, Cabbage, Creme Fraiche, Green Leaves, Lemon Juice, NOMU BBQ Rub, Ostrich, Rootstock Beetroot Crisps
What is the nutritional information of Ostrich, Berry & Green Salad?
Calories: 763, Carbs: 78 grams, Fat: grams, Protein: 44 grams, Sugar: 40.4 grams, Salt: 451 grams
How do I prepare Ostrich, Berry & Green Salad?
MAKE IT MARVELOUS: Plate up the crunchy berry & cabbage salad topped with the BBQ ostrich, drizzled with any reserved pan juices. Drizzle over the lemon crème fraîche and garnish with the remaining crumbled crisps. ADD THE CRUNCH: Crumble ½ the beetroot crisps into the blueberry & cabbage salad and mix to combine. Crumble the rest into a small bowl and set aside. A SALAD BALLAD: Rinse the cabbage, the blueberries, and the green leaves. Finely shred the rinsed cabbage and roughly shred the rinsed leaves. In a bowl, combine the shredded cabbage, the shredded leaves, the blueberries, the butternut half-moons, ½ the lemon juice, a drizzle of olive oil, and seasoning. Set aside. SCRUMPTIOUS OSTRICH: Place a pan over medium-high heat with a drizzle of oil. Pat the ostrich chunks dry with paper towel and cut into bite-sized pieces. When hot, sear the ostrich until browned, 2-3 minutes (shifting occasionally). In the final minute, baste with a knob of butter (optional) and the NOMU rub. Remove from the pan, reserving any pan juices, season, and set aside. NUTTERBUT: Preheat the oven to 200°C. Rinse, deseed, peel (optional) and cut the butternut into half-moons. Spread the half-moons on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). KEEP IT FRAICHE: In a small bowl, combine the crème fraîche with the remaining lemon juice and seasoning. Loosen with water in 5ml increments until drizzling consistency. Set aside.
What should be prepared from my kitchen to make Ostrich, Berry & Green Salad?
Blueberries, Butternut, Cabbage, Creme Fraiche, Green Leaves, Lemon Juice, NOMU BBQ Rub, Ostrich, Rootstock Beetroot Crisps
How many calories does Ostrich, Berry & Green Salad have?
763 calories
How much fat content does Ostrich, Berry & Green Salad have?
grams