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!
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!
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!
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!
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 45 and 55 minutes.
How many servings does Radiant Ostrich Salad provide?
4 servings
What are the main ingredients in Radiant Ostrich Salad?
Butter Beans, Butternut Chunks, Cucumber, Dried Cranberries, Free-Range Ostrich Strips, Hemp Hearts, Orange Vinaigrette, Ostrich, Piquanté Peppers, Red Onion, Salad Leaves
What is the nutritional information of Radiant Ostrich Salad?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare Radiant Ostrich Salad?
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!
What should be prepared from my kitchen to make Radiant Ostrich Salad?
Butter Beans, Butternut Chunks, Cucumber, Dried Cranberries, Free-Range Ostrich Strips, Hemp Hearts, Orange Vinaigrette, Ostrich, Piquanté Peppers, Red Onion, Salad Leaves
How many calories does Radiant Ostrich Salad have?
calories
How much fat content does Radiant Ostrich Salad have?
grams
Woolies Products in this dish
