Fresh flavour and invigorating tang – perfect for the end of summer! Roast butternut and butter beans topped with pan-fried ostrich strips, hemp seeds, and cranberries. All atop a crisp salad dressed with an orange and mustard vinaigrette.
Radiant Ostrich Salad
Radiant Ostrich Salad
with piquanté peppers, roast butternut & an orange-mustard vinaigrette
Hands on Time: 20 - 40 minutes
Overall Time: 45 - 55 minutes
Ingredients:
- Butter Beans
- Butternut Chunks
- Cucumber
- Dried Cranberries
- Free-Range Ostrich Strips
- Hemp Hearts
- Orange Vinaigrette
- Ostrich
- Piquanté Peppers
- Red Onion
- Salad Leaves
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 pieces 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 HEMP HEARTS
Place the sliced onion in a bowl and pour over the vinaigrette. Season, toss to coat, and set aside to pickle. Place the hemp hearts in a pan over a medium heat. Toast for 1-2 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.
YOU’RE HALFWAY!
When the butternut reaches the halfway mark, remove from the oven and give a shift. Scatter over the dressed 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 STRIPS
When the roast has 5 minutes remaining, drain any liquid from the ostrich packaging and pat the strips 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. Season on completion and remove from the pan. Allow to rest for 2-3 minutes before serving.
FINISHING TOUCHES
Drain the vinaigrette from the 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, make a mound of dressed salad and pile on the roast butternut and butter beans. Scatter over the pickled onion and the chopped dried cranberries. Lay over the ostrich strips and finish off with a scattering of toasted hemp hearts. Drizzle over any remaining dressing if you’d like. Delish!
Butternut Chunks - 250g
Butter Beans - 60g
Red Onion - 1
Orange Vinaigrette - 22,5ml
Hemp Hearts - 10ml
Free-range Ostrich Strips - 150g
Salad Leaves - 40g
Cucumber - 50g
Piquanté Peppers - 20g
Dried Cranberries - 10g
BUTTERY BEANS & BUTTERY SQUASH
Preheat the oven to 200°C. Place the butternut pieces 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 in a bowl, coat in oil and seasoning, and set aside.
PICKLE THE ONION & TOAST THE HEMP HEARTS
Place the sliced onion in a bowl and pour over the vinaigrette. Season, toss to coat, and set aside to pickle. Place the hemp hearts in a pan over a medium heat. Toast for 1-2 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.
YOU’RE HALFWAY!
When the butternut reaches the halfway mark, remove from the oven and give a shift. Scatter over the dressed 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 STRIPS
When the roast has 10 minutes remaining, drain any liquid from the ostrich packaging and pat the strips 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. Season on completion and remove from the pan. Allow to rest for 2-3 minutes before serving.
FINISHING TOUCHES
Drain the vinaigrette from the 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 a shallow bowl, make a mound of dressed salad and pile on the roast butternut and butter beans. Scatter over the pickled onion and the chopped dried cranberries. Lay over the ostrich strips and finish off with a scattering of toasted hemp hearts. Drizzle over any remaining dressing if you’d like. Delish!
Butternut Chunks - 500g
Butter Beans - 120g
Red Onion - 1
Orange Vinaigrette - 45ml
Hemp Hearts - 20ml
Free-range Ostrich Strips - 300g
Salad Leaves - 80g
Cucumber - 100g
Piquanté Peppers - 40g
Dried Cranberries - 20g
BUTTERY BEANS & BUTTERY SQUASH
Preheat the oven to 200°C. Place the butternut pieces 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 in a bowl, coat in oil and seasoning, and set aside.
PICKLE THE ONION & TOAST THE HEMP HEARTS
Place the sliced onion in a bowl and pour over the vinaigrette. Season, toss to coat, and set aside to pickle. Place the hemp hearts in a pan over a medium heat. Toast for 1-2 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.
YOU’RE HALFWAY!
When the butternut reaches the halfway mark, remove from the oven and give a shift. Scatter over the dressed 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 STRIPS
When the roast has 10 minutes remaining, drain any liquid from the ostrich packaging and pat the strips 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. Season on completion and remove from the pan. Allow to rest for 2-3 minutes before serving.
FINISHING TOUCHES
Drain the vinaigrette from the 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 a shallow bowl, make a mound of dressed salad and pile on the roast butternut and butter beans. Scatter over the pickled onion and the chopped dried cranberries. Lay over the ostrich strips and finish off with a scattering of toasted hemp hearts. Drizzle over any remaining dressing if you’d like. Delish!
Butternut Chunks - 500g
Butter Beans - 120g
Red Onion - 1
Orange Vinaigrette - 45ml
Hemp Hearts - 20ml
Free-range Ostrich Strips - 300g
Salad Leaves - 80g
Cucumber - 100g
Piquanté Peppers - 40g
Dried Cranberries - 20g
BUTTERY BEANS & BUTTERY SQUASH
Preheat the oven to 200°C. Place the butternut pieces 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 HEMP HEARTS
Place the sliced onion in a bowl and pour over the vinaigrette. Season, toss to coat, and set aside to pickle. Place the hemp hearts in a pan over a medium heat. Toast for 1-2 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.
YOU’RE HALFWAY!
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 STRIPS
When the roast has 10 minutes remaining, drain any liquid from the ostrich packaging and pat the strips 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. You may need to do this step in batches to avoid overcrowding the pan. Season on completion and remove from the pan. Allow to rest for 2-3 minutes before serving.
FINISHING TOUCHES
Drain the vinaigrette from the 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 a shallow bowl, make a mound of dressed salad and pile on the roast butternut and butter beans. Scatter over the pickled onion and the chopped dried cranberries. Lay over the ostrich strips and finish off with a scattering of toasted hemp hearts. Drizzle over any remaining dressing if you’d like. Delish!
Butternut Chunks - 1kg
Butter Beans - 240g
Red Onion - 2
Orange Vinaigrette - 90ml
Hemp Hearts - 40ml
Free-range Ostrich Strips - 600g
Salad Leaves - 160g
Cucumber - 200g
Piquanté Peppers - 80g
Dried Cranberries - 40g
Woolies Products in this dish
