eCook Meal
Ostrich & Butternut Medley
with an orange vinaigrette & white sesame seeds
Enjoy juicy ostrich chunks with oven-roasted butternut and butter beans, plus a fresh salad that has been elevated with a very tasty orange vinaigrette.
Serving guide
Choose your portion size.
BUTTER TIMES TWO
Preheat the oven to 200°C. Place the Butternut chunks on a roasting tray. Coat in oil, season, and spread out evenly. Roast in the hot oven for 30-35 minutes. Place the drained butter beans on a separate roasting tray. Coat in oil and season. Spread out in a single layer and set aside.
ORANGE THE PICKLE
Place the sliced onion in a bowl and pour over the vinaigrette. Season to taste, toss until coated, and set aside to pickle.
IT’S THE HALFWAY MARK!
When the Butternut reaches the halfway mark, give the tray a shift. Pop in the tray of beans and cook for the remaining time. On completion, the beans should be crisping up and the butternut should be cooked through and caramelised.
JUICY Ostrich GOULASH
When the roast has 5 minutes remaining, pat the Ostrich dry with paper towel. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the ostrich for 4-5 minutes until browned, shifting as it colours. Remove from the pan and rest for 2-3 minutes before serving. Season to taste.
FINISHING TOUCHES
Drain the vinaigrette from the pickled onion into a salad bowl. Mix in 1 tsp of olive oil into the vinaigrette until combined. Add the rinsed salad leaves, the Cucumber half-moons, and the chopped pickled peppers to the bowl. Toss until coated.
FOOD, GLORIOUS FOOD!
Pile up the tangy salad and cover in roast Butternut and butter beans. Scatter over the drained pickled onion (to taste) and the ostrich chunks. Sprinkle over the sesame seeds. Delish!
BUTTER TIMES TWO
Preheat the oven to 200°C. Place the Butternut chunks on a roasting tray. Coat in oil, season, and spread out evenly. Roast in the hot oven for 30-35 minutes. Place the drained butter beans on a separate roasting tray. Coat in oil and season. Spread out in a single layer and set aside.
ORANGE THE PICKLE
Place the sliced onion in a bowl and pour over the vinaigrette. Season to taste, toss until coated, and set aside to pickle.
IT’S THE HALFWAY MARK!
When the Butternut reaches the halfway mark, give the tray a shift. Pop in the tray of beans and cook for the remaining time. On completion, the beans should be crisping up and the butternut should be cooked through and caramelised.
JUICY Ostrich GOULASH
When the roast has 5 minutes remaining, pat the Ostrich dry with paper towel. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the ostrich for 5-6 minutes until browned, shifting as it colours. Remove from the pan and rest for 2-3 minutes before serving. Season to taste.
FINISHING TOUCHES
Drain the vinaigrette from the pickled onion into a salad bowl. Mix in 2 tsp of olive oil into the vinaigrette until combined. Add the rinsed salad leaves, the Cucumber half-moons, and the chopped pickled peppers to the bowl. Toss until coated.
FOOD, GLORIOUS FOOD!
Pile up the tangy salad and cover in roast Butternut and butter beans. Scatter over the drained pickled onion (to taste) and the ostrich chunks. Sprinkle over the sesame seeds. Delish!
BUTTER TIMES TWO
Preheat the oven to 200°C. Place the Butternut chunks on a roasting tray. Coat in oil, season, and spread out evenly. Roast in the hot oven for 35-40 minutes. Place the drained butter beans on a separate roasting tray. Coat in oil and season. Spread out in a single layer and set aside.
ORANGE THE PICKLE
Place the sliced onion in a bowl and pour over the vinaigrette. Season to taste, toss until coated, and set aside to pickle.
IT’S THE HALFWAY MARK!
When the Butternut reaches the halfway mark, give the tray a shift. Pop in the tray of beans and cook for the remaining time. On completion, the beans should be crisping up and the butternut should be cooked through and caramelised.
JUICY Ostrich GOULASH
When the roast has 5 minutes remaining, pat the Ostrich dry with paper towel. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the ostrich for 6-7 minutes until browned, shifting as it colours. You may need to do this step in batches. Remove from the pan and rest for 2-3 minutes before serving. Season to taste.
FINISHING TOUCHES
Drain the vinaigrette from the pickled onion into a salad bowl. Mix in 1 tbsp of olive oil into the vinaigrette until combined. Add the rinsed salad leaves, the Cucumber half-moons, and the chopped pickled peppers to the bowl. Toss until coated.
FOOD, GLORIOUS FOOD!
Pile up the tangy salad and cover in roast Butternut and butter beans. Scatter over the drained pickled onion (to taste) and the ostrich chunks. Sprinkle over the sesame seeds. Delish!
BUTTER TIMES TWO
Preheat the oven to 200°C. Place the Butternut chunks on a roasting tray. Coat in oil, season, and spread out evenly. Roast in the hot oven for 35-40 minutes. Place the drained butter beans on a separate roasting tray. Coat in oil and season. Spread out in a single layer and set aside.
ORANGE THE PICKLE
Place the sliced onion in a bowl and pour over the vinaigrette. Season to taste, toss until coated, and set aside to pickle.
IT’S THE HALFWAY MARK!
When the Butternut reaches the halfway mark, give the tray a shift. Pop in the tray of beans and cook for the remaining time. On completion, the beans should be crisping up and the butternut should be cooked through and caramelised.
JUICY Ostrich GOULASH
When the roast has 5 minutes remaining, pat the Ostrich dry with paper towel. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the ostrich for 7-8 minutes until browned, shifting as it colours. You may need to do this step in batches. Remove from the pan and rest for 2-3 minutes before serving. Season to taste.
FINISHING TOUCHES
Drain the vinaigrette from the pickled onion into a salad bowl. Mix in 2 tbsp of olive oil into the vinaigrette until combined. Add the rinsed salad leaves, the Cucumber half-moons, and the chopped pickled peppers to the bowl. Toss until coated.
FOOD, GLORIOUS FOOD!
Pile up the tangy salad and cover in roast Butternut and butter beans. Scatter over the drained pickled onion (to taste) and the ostrich chunks. Sprinkle over the sesame seeds. Delish!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R208.41
for 4 servings · R52.10 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Ostrich Chunks needs 600 gOstrich Cubes 500 g 500 g at R75.99 · 1.20× packR91.19
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Cucumber needs 200 gMini Cucumbers 350 g 350 g at R31.99 · 57% of packR18.28
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Butter Beans needs 240 gButter Beans in Brine 400 g 400 g at R28.99 · 60% of packR17.39
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Butternut needs 1 kgButternut 3 kg 3 kg at R45.00 · 33% of packR15.00
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Red Onion needs 1Sliced Red Onions 70 g R16.99 · whole pack (size can't be divided)R16.99
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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White Sesame Seeds needs 20 mlBlack and White Sesame Seeds Pretzel Thins 180 g R44.99 · whole pack (size can't be divided)R44.99
Not in the Woolies basket — source these elsewhere:
- Orange Vinaigrette
- Pickled Bell Peppers
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Ostrich & Butternut Medley?
The preparation time for Ostrich & Butternut Medley with an orange vinaigrette & white sesame seeds is between 20 and 35 minutes.
What is the total time required to make Ostrich & Butternut Medley with an orange vinaigrette & white sesame seeds?
The total time required to make Ostrich & Butternut Medley with an orange vinaigrette & white sesame seeds is between 40 and 55 minutes.
How many servings does Ostrich & Butternut Medley provide?
4 servings
What are the main ingredients in Ostrich & Butternut Medley?
Butter Beans, Butternut, Cucumber, Orange Vinaigrette, Ostrich, Pickled Bell Peppers, Red Onion, Salad Leaves, White Sesame Seeds
What is the nutritional information of Ostrich & Butternut Medley?
Calories: 460, Carbs: 50 grams, Fat: grams, Protein: 41.4 grams, Sugar: 16.1 grams, Salt: 1196 grams
How do I prepare Ostrich & Butternut Medley?
BUTTER TIMES TWO: Preheat the oven to 200°C. Place the butternut chunks on a roasting tray. Coat in oil, season, and spread out evenly. Roast in the hot oven for 30-35 minutes. Place the drained butter beans on a separate roasting tray. Coat in oil and season. Spread out in a single layer and set aside. FOOD, GLORIOUS FOOD!: Pile up the tangy salad and cover in roast butternut and butter beans. Scatter over the drained pickled onion (to taste) and the ostrich chunks. Sprinkle over the sesame seeds. Delish! IT’S THE HALFWAY MARK!: When the butternut reaches the halfway mark, give the tray a shift. Pop in the tray of beans and cook for the remaining time. On completion, the beans should be crisping up and the butternut should be cooked through and caramelised. ORANGE THE PICKLE: Place the sliced onion in a bowl and pour over the vinaigrette. Season to taste, toss until coated, and set aside to pickle. FINISHING TOUCHES: Drain the vinaigrette from the pickled onion into a salad bowl. Mix in 2 tsp of olive oil into the vinaigrette until combined. Add the rinsed salad leaves, the cucumber half-moons, and the chopped pickled peppers to the bowl. Toss until coated. JUICY OSTRICH GOULASH: When the roast has 5 minutes remaining, pat the ostrich dry with paper towel. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the ostrich for 5-6 minutes until browned, shifting as it colours. Remove from the pan and rest for 2-3 minutes before serving. Season to taste.
What should be prepared from my kitchen to make Ostrich & Butternut Medley?
Butter Beans, Butternut, Cucumber, Orange Vinaigrette, Ostrich, Pickled Bell Peppers, Red Onion, Salad Leaves, White Sesame Seeds
How many calories does Ostrich & Butternut Medley have?
460 calories
How much fat content does Ostrich & Butternut Medley have?
grams