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!
Butternut - 250g
Butter Beans - 60g
Red Onion - 1
Orange Vinaigrette - 22,5ml
White Sesame Seeds - 10ml
Free-range Ostrich Goulash - 150g
Salad Leaves - 40g
Cucumber - 50g
Mild Piquanté Peppers - 20g
Dried Cranberries - 10g
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!
Butternut - 500g
Butter Beans - 120g
Red Onion - 1
Orange Vinaigrette - 45ml
White Sesame Seeds - 20ml
Free-range Ostrich Goulash - 300g
Salad Leaves - 80g
Cucumber - 100g
Mild Piquanté Peppers - 40g
Dried Cranberries - 20g
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!
Butternut - 750g
Butter Beans - 180g
Red Onions - 2
Orange Vinaigrette - 67,5ml
White Sesame Seeds - 30ml
Free-range Ostrich Goulash - 450g
Salad Leaves - 120g
Cucumber - 150g
Mild Piquanté Peppers - 60g
Dried Cranberries - 30g
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!
Butternut - 1kg
Butter Beans - 240g
Red Onions - 2
Orange Vinaigrette - 90ml
White Sesame Seeds - 40ml
Free-range Ostrich Goulash - 600g
Salad Leaves - 160g
Cucumber - 200g
Mild Piquanté Peppers - 80g
Dried Cranberries - 40g
Woolies Products in this dish
