Warm roast veg, nourishing meat, and invigorating tang – a perfect autumn pick-me-up! Crisp butternut and butter beans, pan-fried ostrich, sesame seeds, and cranberries; all atop a fresh salad dressed with orange juice, mustard, and balsamic vinegar.
Radiant Ostrich Salad
Radiant Ostrich Salad
with piquanté peppers, roast butternut & an orange-mustard vinaigrette
Hands on Time: 20 - 40 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Butter Beans
- Butternut
- Cucumber
- Dried Cranberries
- Free-range Ostrich Goulash
- Mild Piquanté Peppers
- Orange Vinaigrette
- Ostrich
- Red Onion
- Red Onions
- Salad Leaves
- White Sesame Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
BUTTERY BEANS & BUTTERY SQUASH
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 in a bowl, coat in oil and seasoning, and set aside.
PICKLE THE ONION & TOAST THE SEEDS
Place the sliced onion in a bowl and pour over the vinaigrette. Season to taste, toss to coat, and set aside to pickle. Place the sesame seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Keep a close eye on them, they burn easily. Remove from the pan on completion and set aside to cool.
IT’S THE HALFWAY MARK!
When the Butternut reaches the halfway mark, remove from the oven and give a shift. Scatter over the beans, spread out in a single layer, and return to the oven for the remaining cooking time. On completion, the beans should be crisping up and the butternut should be cooked through and caramelised.
JUICY Ostrich GOULASH
When the roast veg has 5 minutes remaining, drain any liquid from the Ostrich packaging and pat the meat dry with paper towel. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the ostrich for 4-5 minutes until browned and cooked through, shifting as it colours. Remove from the pan on completion and season. Allow to rest for 2-3 minutes before serving.
FINISHING TOUCHES
Drain the vinaigrette from the pickled onion into a seperate bowl. Mix in 1 tsp of olive oil until well combined. Place the rinsed salad leaves, Cucumber half-moons, and chopped piquanté peppers in a salad bowl. Drizzle over the dressing to taste and toss to coat.
FOOD, GLORIOUS FOOD!
In a shallow bowl, pile up some tangy salad and cover in roast Butternut and butter beans. Scatter over the pickled onion and ostrich goulash. Finish off with sprinklings of toasted sesame seeds and dried cranberries. Drizzle over any remaining dressing if you’d like. Delish!
BUTTERY BEANS & BUTTERY SQUASH
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 in a bowl, coat in oil and seasoning, and set aside.
PICKLE THE ONION & TOAST THE SEEDS
Place the sliced onion in a bowl and pour over the vinaigrette. Season to taste, toss to coat, and set aside to pickle. Place the sesame seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Keep a close eye on them, they burn easily. Remove from the pan on completion and set aside to cool.
IT’S THE HALFWAY MARK!
When the Butternut reaches the halfway mark, remove from the oven and give a shift. Scatter over the beans, spread out in a single layer, and return to the oven for the remaining cooking time. On completion, the beans should be crisping up and the butternut should be cooked through and caramelised.
JUICY Ostrich GOULASH
When the roast veg has 10 minutes remaining, drain any liquid from the Ostrich packaging and pat the meat dry with paper towel. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the ostrich for 5-6 minutes until browned and cooked through, shifting as it colours. Remove from the pan on completion and season. Allow to rest for 2-3 minutes before serving.
FINISHING TOUCHES
Drain the vinaigrette from the pickled onion into a seperate bowl. Mix in 2 tsp of olive oil until well combined. Place the rinsed salad leaves, Cucumber half-moons, and chopped piquanté peppers in a salad bowl. Drizzle over the dressing to taste and toss to coat.
FOOD, GLORIOUS FOOD!
In shallow bowls, pile up some tangy salad and cover in roast Butternut and butter beans. Scatter over the pickled onion and ostrich goulash. Finish off with sprinklings of toasted sesame seeds and dried cranberries. Drizzle over any remaining dressing if you’d like. Delish!
BUTTERY BEANS & BUTTERY SQUASH
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.
PICKLE THE ONION & TOAST THE SEEDS
Place the sliced onion in a bowl and pour over the vinaigrette. Season to taste, toss to coat, and set aside to pickle. Place the sesame seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Keep a close eye on them, they burn easily. Remove from the pan on completion and set aside to cool.
IT’S THE HALFWAY MARK!
When the Butternut reaches the halfway mark, give it a shift and return to the oven. Pop in the tray of beans and cook for the remaining roasting time. On completion, the beans should be crisping up and the butternut should be cooked through and caramelised.
JUICY Ostrich GOULASH
When the roast veg has 10 minutes remaining, drain any liquid from the Ostrich packaging and pat the meat dry with paper towel. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the ostrich for 6-7 minutes until browned and cooked through, shifting as it colours. Remove from the pan on completion and season. You may need to do this step in batches to avoid overcrowding the pan. Allow to rest for 2-3 minutes before serving.
FINISHING TOUCHES
Drain the vinaigrette from the pickled onion into a seperate bowl. Mix in 1 tbsp of olive oil until well combined. Place the rinsed salad leaves, Cucumber half-moons, and chopped piquanté peppers in a salad bowl. Drizzle over the dressing to taste and toss to coat.
FOOD, GLORIOUS FOOD!
In shallow bowls, pile up some tangy salad and cover in roast Butternut and butter beans. Scatter over the pickled onion and ostrich goulash. Finish off with sprinklings of toasted sesame seeds and dried cranberries. Drizzle over any remaining dressing if you’d like. Delish!
BUTTERY BEANS & BUTTERY SQUASH
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.
PICKLE THE ONION & TOAST THE SEEDS
Place the sliced onion in a bowl and pour over the vinaigrette. Season to taste, toss to coat, and set aside to pickle. Place the sesame seeds in a large pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Keep a close eye on them, they burn easily. Remove from the pan on completion and set aside to cool.
IT’S THE HALFWAY MARK!
When the Butternut reaches the halfway mark, give it a shift and return to the oven. Pop in the tray of beans and cook for the remaining roasting time. On completion, the beans should be crisping up and the butternut should be cooked through and caramelised.
JUICY Ostrich GOULASH
When the roast veg has 10 minutes remaining, drain any liquid from the Ostrich packaging and pat the meat dry with paper towel. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the ostrich for 7-8 minutes until browned and cooked through, shifting as it colours. Remove from the pan on completion and season. You may need to do this step in batches to avoid overcrowding the pan. Allow to rest for 2-3 minutes before serving.
FINISHING TOUCHES
Drain the vinaigrette from the pickled onion into a seperate bowl. Mix in 2 tbsp of olive oil until well combined. Place the rinsed salad leaves, Cucumber half-moons, and chopped piquanté peppers in a salad bowl. Drizzle over the dressing to taste and toss to coat.
FOOD, GLORIOUS FOOD!
In shallow bowls, pile up some tangy salad and cover in roast Butternut and butter beans. Scatter over the pickled onion and ostrich goulash. Finish off with sprinklings of toasted sesame seeds and dried cranberries. Drizzle over any remaining dressing if you’d like. Delish!
Frequently Asked Questions
What is the preparation time for Radiant Ostrich Salad?
The preparation time for Radiant Ostrich Salad with piquanté peppers, roast butternut & an orange-mustard vinaigrette is between 20 and 40 minutes.
What is the total time required to make Radiant Ostrich Salad with piquanté peppers, roast butternut & an orange-mustard vinaigrette?
The total time required to make Radiant Ostrich Salad with piquanté peppers, roast butternut & an orange-mustard vinaigrette is between 40 and 60 minutes.
How many servings does Radiant Ostrich Salad provide?
4 servings
What are the main ingredients in Radiant Ostrich Salad?
Butter Beans, Butternut, Cucumber, Dried Cranberries, Free-range Ostrich Goulash, Mild Piquanté Peppers, Orange Vinaigrette, Ostrich, Red Onion, Red Onions, Salad Leaves, White Sesame Seeds
What is the nutritional information of Radiant Ostrich Salad?
Calories: 525, Carbs: 62 grams, Fat: grams, Protein: 42.2 grams, Sugar: 20.8 grams, Salt: 390 grams
How do I prepare Radiant Ostrich Salad?
BUTTERY BEANS & BUTTERY SQUASH: 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 in a bowl, coat in oil and seasoning, and set aside. IT’S THE HALFWAY MARK!: When the butternut reaches the halfway mark, remove from the oven and give a shift. Scatter over the beans, spread out in a single layer, and return to the oven for the remaining cooking time. On completion, the beans should be crisping up and the butternut should be cooked through and caramelised. FINISHING TOUCHES: Drain the vinaigrette from the pickled onion into a seperate bowl. Mix in 2 tsp of olive oil until well combined. Place the rinsed salad leaves, cucumber half-moons, and chopped piquanté peppers in a salad bowl. Drizzle over the dressing to taste and toss to coat. JUICY OSTRICH GOULASH: When the roast veg has 10 minutes remaining, drain any liquid from the ostrich packaging and pat the meat dry with paper towel. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the ostrich for 5-6 minutes until browned and cooked through, shifting as it colours. Remove from the pan on completion and season. Allow to rest for 2-3 minutes before serving. FOOD, GLORIOUS FOOD!: In shallow bowls, pile up some tangy salad and cover in roast butternut and butter beans. Scatter over the pickled onion and ostrich goulash. Finish off with sprinklings of toasted sesame seeds and dried cranberries. Drizzle over any remaining dressing if you’d like. Delish! PICKLE THE ONION & TOAST THE SEEDS: Place the sliced onion in a bowl and pour over the vinaigrette. Season to taste, toss to coat, and set aside to pickle. Place the sesame seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Keep a close eye on them, they burn easily. Remove from the pan on completion and set aside to cool.
What should be prepared from my kitchen to make Radiant Ostrich Salad?
Butter Beans, Butternut, Cucumber, Dried Cranberries, Free-range Ostrich Goulash, Mild Piquanté Peppers, Orange Vinaigrette, Ostrich, Red Onion, Red Onions, Salad Leaves, White Sesame Seeds
How many calories does Radiant Ostrich Salad have?
525 calories
How much fat content does Radiant Ostrich Salad have?
grams
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