Mostly used in desserts and baked goods, we show you a sensational savoury recipe with pistachios. After toasting in a pan, these add a nutty crunch to an oven-roasted beetroot & chickpea salad, with cucumber, cheese shavings & fresh greens. Paired with butter-basted ostrich strips.
Roasted Chickpea & Ostrich Salad
Roasted Chickpea & Ostrich Salad
with toasted pistachios & balsamic vinegar
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Balsamic Reduction
- Carrot
- Chickpeas
- Cucumber
- Free-Range Ostrich Strips
- Garlic Clove
- Garlic Cloves
- Green Leaves
- Italian-style Hard Cheese
- Ostrich
- Pistachio Nuts
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Paper Towel
- Butter
- Seasoning (salt & pepper)
Carrot WEDGES
Preheat the oven to 200°C. Spread the Carrot on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry the carrot at 200°C until crispy, 20-25 minutes (shifting halfway).
Chickpeas
When the carrots have been roasting for 10-15 minutes, scatter over the Chickpeas and roast for the remaining time until they crisp up.
TOAST
Place the pistachios in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
Ostrich
Return the pan to medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel. Sear the ostrich until browned, 1-2 minutes (shifting occasionally). In the final 1-2 minutes, baste with a knob of butter and the garlic. Remove from the pan and season.
FRESH SALAD
In a bowl, combine the green leaves, the Cucumber, the pistachios, the cheese shavings, the carrots and Chickpeas, a drizzle of olive oil, and seasoning.
TIME TO EAT
Plate up the loaded salad, top with the Ostrich strips, and drizzle over the balsamic reduction. Well done, Chef!
Carrot WEDGES
Preheat the oven to 200°C. Spread the Carrot on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry the carrot at 200°C until crispy, 20-25 minutes (shifting halfway).
Chickpeas
When the carrots have been roasting for 10-15 minutes, scatter over the Chickpeas and roast for the remaining time until they crisp up.
TOAST
Place the pistachios in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
Ostrich
Return the pan to medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel. Sear the ostrich until browned, 1-2 minutes (shifting occasionally). In the final 1-2 minutes, baste with a knob of butter and the garlic. Remove from the pan and season.
FRESH SALAD
In a bowl, combine the green leaves, the Cucumber, the pistachios, the cheese shavings, the carrots and Chickpeas, a drizzle of olive oil, and seasoning.
TIME TO EAT
Plate up the loaded salad, top with the Ostrich strips, and drizzle over the balsamic reduction. Well done, Chef!
Carrot WEDGES
Preheat the oven to 200°C. Spread the Carrot on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry the carrot at 200°C until crispy, 25-30 minutes (shifting halfway).
Chickpeas
When the carrots have been roasting for 10-15 minutes, scatter over the Chickpeas and roast for the remaining time until they crisp up.
TOAST
Place the pistachios in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
Ostrich
Return the pan to medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel. Sear the ostrich until browned, 1-2 minutes (shifting occasionally). In the final 1-2 minutes, baste with a knob of butter and the garlic. Remove from the pan and season.
FRESH SALAD
In a bowl, combine the green leaves, the Cucumber, the pistachios, the cheese shavings, the carrots and Chickpeas, a drizzle of olive oil, and seasoning.
TIME TO EAT
Plate up the loaded salad, top with the Ostrich strips, and drizzle over the balsamic reduction. Well done, Chef!
Carrot WEDGES
Preheat the oven to 200°C. Spread the Carrot on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry the carrot at 200°C until crispy, 25-30 minutes (shifting halfway).
Chickpeas
When the carrots have been roasting for 10-15 minutes, scatter over the Chickpeas and roast for the remaining time until they crisp up.
TOAST
Place the pistachios in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
Ostrich
Return the pan to medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel. Sear the ostrich until browned, 1-2 minutes (shifting occasionally). In the final 1-2 minutes, baste with a knob of butter and the garlic. Remove from the pan and season.
FRESH SALAD
In a bowl, combine the green leaves, the Cucumber, the pistachios, the cheese shavings, the carrots and Chickpeas, a drizzle of olive oil, and seasoning.
TIME TO EAT
Plate up the loaded salad, top with the Ostrich strips, and drizzle over the balsamic reduction. Well done, Chef!
Frequently Asked Questions
What is the preparation time for Roasted Chickpea & Ostrich Salad?
The preparation time for Roasted Chickpea & Ostrich Salad with toasted pistachios & balsamic vinegar is between 25 and 40 minutes.
What is the total time required to make Roasted Chickpea & Ostrich Salad with toasted pistachios & balsamic vinegar?
The total time required to make Roasted Chickpea & Ostrich Salad with toasted pistachios & balsamic vinegar is between 40 and 55 minutes.
How many servings does Roasted Chickpea & Ostrich Salad provide?
4 servings
What are the main ingredients in Roasted Chickpea & Ostrich Salad?
Balsamic Reduction, Carrot, Chickpeas, Cucumber, Free-Range Ostrich Strips, Garlic Clove, Garlic Cloves, Green Leaves, Italian-style Hard Cheese, Ostrich, Pistachio Nuts
What is the nutritional information of Roasted Chickpea & Ostrich Salad?
Calories: 689, Carbs: 65 grams, Fat: grams, Protein: 49 grams, Sugar: 25.5 grams, Salt: 248 grams
How do I prepare Roasted Chickpea & Ostrich Salad?
TIME TO EAT: Plate up the loaded salad, top with the ostrich strips, and drizzle over the balsamic reduction. Well done, Chef! FRESH SALAD: In a bowl, combine the green leaves, the cucumber, the pistachios, the cheese shavings, the carrots and chickpeas, a drizzle of olive oil, and seasoning. OSTRICH: Return the pan to medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. Sear the ostrich until browned, 1-2 minutes (shifting occasionally). In the final 1-2 minutes, baste with a knob of butter and the garlic. Remove from the pan and season. TOAST: Place the pistachios in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. CHICKPEAS: When the carrots have been roasting for 10-15 minutes, scatter over the chickpeas and roast for the remaining time until they crisp up. CARROT WEDGES: Preheat the oven to 200°C. Spread the carrot on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry the carrot at 200°C until crispy, 20-25 minutes (shifting halfway).
What should be prepared from my kitchen to make Roasted Chickpea & Ostrich Salad?
Balsamic Reduction, Carrot, Chickpeas, Cucumber, Free-Range Ostrich Strips, Garlic Clove, Garlic Cloves, Green Leaves, Italian-style Hard Cheese, Ostrich, Pistachio Nuts
How many calories does Roasted Chickpea & Ostrich Salad have?
689 calories
How much fat content does Roasted Chickpea & Ostrich Salad have?
grams
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