eCook Meal
Rocket Salsa Verde & Ostrich
with millet, fresh mint & Danish-style feta
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!
Serving guide
Choose your portion size.
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
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
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
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.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R242.79
for 4 servings · R60.70 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Broccoli Florets needs 600 gBroccoli Florets 300 g 300 g at R36.99 · 2.0× packsR73.98
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Capers needs 40 gNon-Pareilles Caper Berries in Vinegar 200 g 200 g at R94.99 · 20% of packR19.00
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Free-range Ostrich Chunks needs 600 gOstrich Cubes 500 g 500 g at R75.99 · 1.20× packR91.19
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Fresh Mint needs 15 gFresh Mint 20 g 20 g at R14.99 · 75% of packR11.24
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Danish-style Feta needs 120 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 15% of packR15.00
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Lemon Juice needs 40 mlLemon Juice 500 ml 500 ml at R29.99 · 8% of packR2.40
Not in the Woolies basket — source these elsewhere:
- Rocket & Baby Spinach Mix
- Sweet Piquanté Peppers
- NOMU One For All Rub
- Millet
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Rocket Salsa Verde & Ostrich?
The preparation time for Rocket Salsa Verde & Ostrich with millet, fresh mint & Danish-style feta is between 25 and 45 minutes.
What is the total time required to make Rocket Salsa Verde & Ostrich with millet, fresh mint & Danish-style feta?
The total time required to make Rocket Salsa Verde & Ostrich with millet, fresh mint & Danish-style feta is between 35 and 55 minutes.
How many servings does Rocket Salsa Verde & Ostrich provide?
4 servings
What are the main ingredients in Rocket Salsa Verde & Ostrich?
Broccoli Florets, Capers, Feta, Fresh Mint, Garlic, Lemon Juice, Millet, NOMU One For All Rub, Onion, Ostrich, Rocket & Baby Spinach Mix, Sweet Piquanté Peppers
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?
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. 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. 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. YUM!: Bowl up the millet salad. Top with the ostrich pieces and drizzle over the homemade salsa verde. Garnish with the remaining mint. PREP: Drain and roughly chop the piquanté peppers. Peel the garlic clove. Peel and roughly slice the onion. Drain the capers and the feta. 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. 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. 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.
What should be prepared from my kitchen to make Rocket Salsa Verde & Ostrich?
Broccoli Florets, Capers, Feta, Fresh Mint, Garlic, Lemon Juice, Millet, NOMU One For All Rub, Onion, Ostrich, Rocket & Baby Spinach Mix, Sweet Piquanté Peppers
How many calories does Rocket Salsa Verde & Ostrich have?
674 calories
How much fat content does Rocket Salsa Verde & Ostrich have?
grams