eCook Meal
Tangy Apple Salad & Ostrich Steak
with roasted butternut & leeks
You are in for a taste treat with this trio, Chef! Oven roasted leeks & butternut are covered in melted cheese as one of the two sides. The other is a sweet apple, toasted pecans, & creamy feta salad drizzled with balsamic vinegar. These both make the butter-basted ostrich slices shine.
Serving guide
Choose your portion size.
Butternut FORGET
Preheat the oven to 200°C. Spread the Butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
I CAN WITH PECANS
Place the chopped pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SWEET SENSATION
To a salad bowl, add the Apple slices. Toss with the rinsed leaves, drained feta, ½ the toasted nuts, a drizzle of olive oil, the balsamic vinegar and seasoning.
LEKKER LEEKS
When the Butternut has been in for 10 minutes, toss through the leek pieces and return to the oven for the remaining time.
BUTTER-BASTED Ostrich STEAK
Place a pan over 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 per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter and the NOMU rub. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
MMMELTED CHEESE
When the roast has 5 minutes remaining, toss with the grated hard cheese and return to the oven for the remaining time.
LOOK AT THAT PLATE!
Plate up the cheese-crusted roasted veg and side with the sliced Ostrich. Serve the dressed apple salad on the side. Garnish with the remaining nuts.
Butternut FORGET
Preheat the oven to 200°C. Spread the Butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
I CAN WITH PECANS
Place the chopped pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SWEET SENSATION
To a salad bowl, add the Apple slices. Toss with the rinsed leaves, drained feta, ½ the toasted nuts, a drizzle of olive oil, the balsamic vinegar and seasoning.
LEKKER LEEKS
When the Butternut has been in for 10 minutes, toss through the leek pieces and return to the oven for the remaining time.
BUTTER-BASTED Ostrich STEAK
Place a pan over 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 per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter and the NOMU rub. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
MMMELTED CHEESE
When the roast has 5 minutes remaining, toss with the grated hard cheese and return to the oven for the remaining time.
LOOK AT THAT PLATE!
Plate up the cheese-crusted roasted veg and side with the sliced Ostrich. Serve the dressed apple salad on the side. Garnish with the remaining nuts.
Butternut FORGET
Preheat the oven to 200°C. Spread the Butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
I CAN WITH PECANS
Place the chopped pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SWEET SENSATION
To a salad bowl, add the Apple slices. Toss with the rinsed leaves, drained feta, ½ the toasted nuts, a drizzle of olive oil, the balsamic vinegar and seasoning.
LEKKER LEEKS
When the Butternut has been in for 10 minutes, toss through the leek pieces and return to the oven for the remaining time.
BUTTER-BASTED Ostrich STEAK
Place a pan over 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 per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter and the NOMU rub. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
MMMELTED CHEESE
When the roast has 5 minutes remaining, toss with the grated hard cheese and return to the oven for the remaining time.
LOOK AT THAT PLATE!
Plate up the cheese-crusted roasted veg and side with the sliced Ostrich. Serve the dressed apple salad on the side. Garnish with the remaining nuts.
Butternut FORGET
Preheat the oven to 200°C. Spread the Butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
I CAN WITH PECANS
Place the chopped pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SWEET SENSATION
To a salad bowl, add the Apple slices. Toss with the rinsed leaves, drained feta, ½ the toasted nuts, a drizzle of olive oil, the balsamic vinegar and seasoning.
LEKKER LEEKS
When the Butternut has been in for 10 minutes, toss through the leek pieces and return to the oven for the remaining time.
BUTTER-BASTED Ostrich STEAK
Place a pan over 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 per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter and the NOMU rub. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
MMMELTED CHEESE
When the roast has 5 minutes remaining, toss with the grated hard cheese and return to the oven for the remaining time.
LOOK AT THAT PLATE!
Plate up the cheese-crusted roasted veg and side with the sliced Ostrich. Serve the dressed apple salad on the side. Garnish with the remaining nuts.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R286.16
for 4 servings · R71.54 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Italian-style Hard Cheese needs 120 gPlant Powered™ Dairy Free Hard Cheese 260 g 260 g at R69.99 · 46% of packR32.30
-
Balsamic Vinegar needs 40 mlWillow Creek Cabernet Sauvignon Balsamic Vinegar 250 ml 250 ml at R54.99 · 16% of packR8.80
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Butternut needs 1 kgButternut 3 kg 3 kg at R45.00 · 33% of packR15.00
-
Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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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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Free-range Ostrich Steak needs 640 gOstrich Steaks Avg 1 kg 1 kg at R216.99 · 64% of packR138.87
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Apples needs 2Freeze Dried Apple 10 g R19.99 · whole pack (size can't be divided)R19.99
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Leeks needs 400 gSweet Potato and Leek Soup 400 g 400 g at R37.99 · 100% of packR37.99
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Pecan Nuts needs 40 gAll Butter Pecan Nut and Chocolate Shortbread Fingers 220 g 220 g at R74.99 · 18% of packR13.63
Not in the Woolies basket — source these elsewhere:
- NOMU One For All Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Tangy Apple Salad & Ostrich Steak?
The preparation time for Tangy Apple Salad & Ostrich Steak with roasted butternut & leeks is between 25 and 40 minutes.
What is the total time required to make Tangy Apple Salad & Ostrich Steak with roasted butternut & leeks?
The total time required to make Tangy Apple Salad & Ostrich Steak with roasted butternut & leeks is between 40 and 55 minutes.
How many servings does Tangy Apple Salad & Ostrich Steak provide?
4 servings
What are the main ingredients in Tangy Apple Salad & Ostrich Steak?
Apple, Balsamic Vinegar, Butternut, Feta, Grated Italian-style Hard Cheese, Green Leaves, Leek, NOMU One For All Rub, Ostrich, Ostrich Steak, Pecan Nut
What is the nutritional information of Tangy Apple Salad & Ostrich Steak?
Calories: 822, Carbs: 77 grams, Fat: grams, Protein: 57.1 grams, Sugar: 32.9 grams, Salt: 933 grams
How do I prepare Tangy Apple Salad & Ostrich Steak?
BUTTERNUT FORGET: Preheat the oven to 200°C. Spread the butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). MMMELTED CHEESE: When the roast has 5 minutes remaining, toss with the grated hard cheese and return to the oven for the remaining time. LOOK AT THAT PLATE!: Plate up the cheese-crusted roasted veg and side with the sliced ostrich. Serve the dressed apple salad on the side. Garnish with the remaining nuts. SWEET SENSATION: To a salad bowl, add the apple slices. Toss with the rinsed leaves, drained feta, ½ the toasted nuts, a drizzle of olive oil, the balsamic vinegar and seasoning. BUTTER-BASTED OSTRICH STEAK: Place a pan over 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 per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter and the NOMU rub. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning. LEKKER LEEKS: When the butternut has been in for 10 minutes, toss through the leek pieces and return to the oven for the remaining time. I CAN WITH PECANS: Place the chopped pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
What should be prepared from my kitchen to make Tangy Apple Salad & Ostrich Steak?
Apple, Balsamic Vinegar, Butternut, Feta, Grated Italian-style Hard Cheese, Green Leaves, Leek, NOMU One For All Rub, Ostrich, Ostrich Steak, Pecan Nut
How many calories does Tangy Apple Salad & Ostrich Steak have?
822 calories
How much fat content does Tangy Apple Salad & Ostrich Steak have?
grams