What are the main ingredients in Rocket Salsa Verde & Ostrich?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Blender (optional), Paper Towel, Butter

What is the nutritional information of Rocket Salsa Verde & Ostrich?

Calories: 674, Carbs: 76 grams, Fat: grams, Protein: 52.2 grams, Sugar: 14.9 grams, Salt: 977 grams

How do I prepare Rocket Salsa Verde & Ostrich?

MILLET: Place the millet in a pot over medium heat. Toast until fragrant, 1-3 minutes (shifting occasionally). Add 300ml of salted water and a drizzle of olive oil. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 10-12 minutes. Fluff with a fork. PREP: Drain and roughly chop the piquanté peppers. Peel the garlic clove. Peel and roughly slice the onion. Drain the capers and the feta. VERDE: Place the drained capers, the peeled garlic (to taste), the rinsed rocket & spinach mix, and ½ the picked mint on a chopping board. Finely chop, place in a bowl and mix in the lemon juice (to taste), 60ml of oil, and seasoning. Loosen with oil in 5ml increments until drizzling consistency. Alternatively, place all the ingredients in a blender and blend until combined. Set aside. BROC: Place a pan over medium-high heat with a drizzle of oil or a knob of butter. When hot, fry the broccoli pieces until lightly charred, 5-6 minutes (shifting occasionally). Add a splash of water, cover with a lid, and simmer until al dente, 1-2 minutes. Remove from the pan and season. ONIONS: Return the pan to medium heat and add a drizzle of oil if necessary. When hot, add the sliced onions and ½ the NOMU rub. Fry until lightly golden but still crunchy, 3-4 minutes (shifting occasionally). Remove from the pan, add to the bowl of broccoli, cover and set aside. STEAK: Return the pan to medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes (shifting occasionally). In the final minute, baste with a knob of butter and the remaining NOMU rub. Remove from the pan, reserving any pan juices. Season and set aside. SALAD: Combine the millet, the drained feta, the chopped pepper, the fried onions and broccoli, and any remaining pan juices. Add a generous drizzle of olive oil (if you’d like) and season. YUM!: Bowl up the millet salad. Top with the ostrich pieces and drizzle over the homemade salsa verde. Garnish with the remaining mint.

What should be prepared from my kitchen to make Rocket Salsa Verde & Ostrich?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Blender (optional), Paper Towel, Butter

Rocket Salsa Verde & Ostrich

Tasty & tangy homemade salsa verde is drizzled over a bed of fluffy millet salad with creamy Danish-style feta, piquanté peppers & crunchy onions. Accompanied by perfectly cooked ostrich chunks. An easy meal for the win!

Rocket Salsa Verde & Ostrich

with millet, fresh mint & Danish-style feta

Hands on Time: 25 - 45 minutes

Overall Time: 35 - 55 minutes

Download the Recipe for 2

Ingredients:

Broccoli Florets
Capers
Danish-style Feta
Free-range Ostrich Chunks
Fresh Mint
Garlic Clove
Garlic Cloves
Lemon Juice
Millet
NOMU One For All Rub
Onion
Onions
Ostrich
Rocket & Baby Spinach Mix
Sweet Piquanté Peppers

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Blender (optional)
Paper Towel
Butter

Serves 1

MILLET
Place the millet in a pot over medium heat. Toast until fragrant, 1-3 minutes (shifting occasionally). Add 150ml of salted water and a drizzle of olive oil. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 10-12 minutes. Fluff with a fork.
PREP
Drain and roughly chop the piquanté peppers. Peel the garlic clove. Peel and roughly slice the onion. Drain the capers and the feta.
VERDE
Place the drained capers, the peeled garlic (to taste), the rinsed rocket & spinach mix, and ½ the picked mint on a chopping board. Finely chop, place in a bowl and mix in the lemon juice (to taste), 30ml of oil, and seasoning. Loosen with oil in 5ml increments until drizzling consistency. Alternatively, place all the ingredients in a blender and blend until combined. Set aside.
BROC
Place a pan over medium-high heat with a drizzle of oil or a knob of butter. When hot, fry the broccoli pieces until lightly charred, 5-6 minutes (shifting occasionally). Add a splash of water, cover with a lid, and simmer until al dente, 1-2 minutes. Remove from the pan and season.
ONIONS
Return the pan to medium heat and add a drizzle of oil if necessary. When hot, add the sliced onions and ½ the NOMU rub. Fry until lightly golden but still crunchy, 3-4 minutes (shifting occasionally). Remove from the pan, add to the bowl of broccoli, cover and set aside.
STEAK
Return the pan to medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes (shifting occasionally). In the final minute, baste with a knob of butter and the remaining NOMU rub. Remove from the pan, reserving any pan juices. Season and set aside.
SALAD
Combine the millet, the drained feta, the chopped pepper, the fried onions and broccoli, and any remaining pan juices. Add a generous drizzle of olive oil (if you’d like) and season.
YUM!
Bowl up the millet salad. Top with the ostrich pieces and drizzle over the homemade salsa verde. Garnish with the remaining mint.

Millet - 75ml
Sweet Piquanté Peppers - 30g
Garlic Clove - 1
Onion - 1
Capers - 10g
Danish-style Feta - 30g
Rocket & Baby Spinach Mix - 20g
Fresh Mint - 4g
Lemon Juice - 10ml
Broccoli Florets - 150g
NOMU One For All Rub - 7,5ml
Free-range Ostrich Chunks - 150g

Download the Recipe

Serves 2

MILLET
Place the millet in a pot over medium heat. Toast until fragrant, 1-3 minutes (shifting occasionally). Add 300ml of salted water and a drizzle of olive oil. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 10-12 minutes. Fluff with a fork.
PREP
Drain and roughly chop the piquanté peppers. Peel the garlic clove. Peel and roughly slice the onion. Drain the capers and the feta.
VERDE
Place the drained capers, the peeled garlic (to taste), the rinsed rocket & spinach mix, and ½ the picked mint on a chopping board. Finely chop, place in a bowl and mix in the lemon juice (to taste), 60ml of oil, and seasoning. Loosen with oil in 5ml increments until drizzling consistency. Alternatively, place all the ingredients in a blender and blend until combined. Set aside.
BROC
Place a pan over medium-high heat with a drizzle of oil or a knob of butter. When hot, fry the broccoli pieces until lightly charred, 5-6 minutes (shifting occasionally). Add a splash of water, cover with a lid, and simmer until al dente, 1-2 minutes. Remove from the pan and season.
ONIONS
Return the pan to medium heat and add a drizzle of oil if necessary. When hot, add the sliced onions and ½ the NOMU rub. Fry until lightly golden but still crunchy, 3-4 minutes (shifting occasionally). Remove from the pan, add to the bowl of broccoli, cover and set aside.
STEAK
Return the pan to medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes (shifting occasionally). In the final minute, baste with a knob of butter and the remaining NOMU rub. Remove from the pan, reserving any pan juices. Season and set aside.
SALAD
Combine the millet, the drained feta, the chopped pepper, the fried onions and broccoli, and any remaining pan juices. Add a generous drizzle of olive oil (if you’d like) and season.
YUM!
Bowl up the millet salad. Top with the ostrich pieces and drizzle over the homemade salsa verde. Garnish with the remaining mint.

Millet - 150ml
Sweet Piquanté Peppers - 60g
Garlic Clove - 1
Onion - 1
Capers - 20g
Danish-style Feta - 60g
Rocket & Baby Spinach Mix - 40g
Fresh Mint - 8g
Lemon Juice - 20ml
Broccoli Florets - 300g
NOMU One For All Rub - 15ml
Free-range Ostrich Chunks - 300g

Download the Recipe

Serves 3

MILLET
Place the millet in a pot over medium heat. Toast until fragrant, 2-4 minutes (shifting occasionally). Add 450ml of salted water and a drizzle of olive oil. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 10-12 minutes. Fluff with a fork.
PREP
Drain and roughly chop the piquanté peppers. Peel the garlic cloves. Peel and roughly slice the onions. Drain the capers and the feta.
VERDE
Place the drained capers, the peeled garlic (to taste), the rinsed rocket & spinach mix, and ½ the picked mint on a chopping board. Finely chop, place in a bowl and mix in the lemon juice (to taste), 90ml of oil, and seasoning. Loosen with oil in 5ml increments until drizzling consistency. Alternatively, place all the ingredients in a blender and blend until combined. Set aside.
BROC
Place a pan over medium-high heat with a drizzle of oil or a knob of butter. When hot, fry the broccoli pieces until lightly charred, 5-6 minutes (shifting occasionally). Add a splash of water, cover with a lid, and simmer until al dente, 1-2 minutes. Remove from the pan and season.
ONIONS
Return the pan to medium heat and add a drizzle of oil if necessary. When hot, add the sliced onions and ½ the NOMU rub. Fry until lightly golden but still crunchy, 3-4 minutes (shifting occasionally). Remove from the pan, add to the bowl of broccoli, cover and set aside.
STEAK
Return the pan to medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 3-4 minutes (shifting occasionally). In the final minute, baste with a knob of butter and the remaining NOMU rub. Remove from the pan, reserving any pan juices. Season and set aside.
SALAD
Combine the millet, the drained feta, the chopped pepper, the fried onions and broccoli, and any remaining pan juices. Add a generous drizzle of olive oil (if you’d like) and season.
YUM!
Bowl up the millet salad. Top with the ostrich pieces and drizzle over the homemade salsa verde. Garnish with the remaining mint.

Millet - 225ml
Sweet Piquanté Peppers - 90g
Garlic Cloves - 2
Onions - 2
Capers - 30g
Danish-style Feta - 90g
Rocket & Baby Spinach Mix - 60g
Fresh Mint - 12g
Lemon Juice - 30ml
Broccoli Florets - 450g
NOMU One For All Rub - 22,5ml
Free-range Ostrich Chunks - 450g

Download the Recipe

Serves 4

MILLET
Place the millet in a pot over medium heat. Toast until fragrant, 2-4 minutes (shifting occasionally). Add 600ml of salted water and a drizzle of olive oil. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 10-12 minutes. Fluff with a fork.
PREP
Drain and roughly chop the piquanté peppers. Peel the garlic cloves. Peel and roughly slice the onions. Drain the capers and the feta.
VERDE
Place the drained capers, the peeled garlic (to taste), the rinsed rocket & spinach mix, and ½ the picked mint on a chopping board. Finely chop, place in a bowl and mix in the lemon juice (to taste), 120ml of oil, and seasoning. Loosen with oil in 5ml increments until drizzling consistency. Alternatively, place all the ingredients in a blender and blend until combined. Set aside.
BROC
Place a pan over medium-high heat with a drizzle of oil or a knob of butter. When hot, fry the broccoli pieces until lightly charred, 5-6 minutes (shifting occasionally). Add a splash of water, cover with a lid, and simmer until al dente, 1-2 minutes. Remove from the pan and season.
ONIONS
Return the pan to medium heat and add a drizzle of oil if necessary. When hot, add the sliced onions and ½ the NOMU rub. Fry until lightly golden but still crunchy, 3-4 minutes (shifting occasionally). Remove from the pan, add to the bowl of broccoli, cover and set aside.
STEAK
Return the pan to medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 3-4 minutes (shifting occasionally). In the final minute, baste with a knob of butter and the remaining NOMU rub. Remove from the pan, reserving any pan juices. Season and set aside.
SALAD
Combine the millet, the drained feta, the chopped pepper, the fried onions and broccoli, and any remaining pan juices. Add a generous drizzle of olive oil (if you’d like) and season.
YUM!
Bowl up the millet salad. Top with the ostrich pieces and drizzle over the homemade salsa verde. Garnish with the remaining mint.