Prepare to be amazing, Chef, when you make our wonderfully Wonka-licious salad with browned ostrich, shredded cabbage, oven-roasted butternut rounds, and berry delicious pops of blueberries, drizzled with a delightful lemon crème fraîche sauce and topped with beetroot crisps for crunch.
Wonka’s Ostrich, Berry & Green Salad
Wonka’s Ostrich, Berry & Green Salad
with butternut & beetroot crisps
Hands on Time: 20 - 30 minutes
Overall Time: 30 - 35 minutes
Ingredients:
- Blueberries
- Butternut
- Cabbage
- Creme Fraiche
- Green Leaves
- Lemon Juice
- NOMU BBQ Rub
- Ostrich
- Ostrich Chunks
- Rootstock Beetroot Crisps
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter (optional)
NUTTERBUT
Preheat the oven to 200°C. Rinse, deseed, peel (optional) and cut the Butternut into half-moons. Spread the half-moons on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
A SALAD BALLAD
Rinse the Cabbage, the Blueberries, and the Green Leaves. Finely shred the rinsed cabbage and roughly shred the rinsed leaves. In a bowl, combine the shredded cabbage, the shredded leaves, the blueberries, the Butternut half-moons, ½ the Lemon Juice, a drizzle of olive oil, and seasoning. Set aside.
KEEP IT FRAICHE
In a small bowl, combine the crème fraîche with the remaining Lemon Juice and seasoning. Loosen with water in 5ml increments until drizzling consistency. Set aside.
SCRUMPTIOUS Ostrich
Place a pan over medium-high heat with a drizzle of oil. Pat the Ostrich/ostrich-chunks/" title="View all our recipes with Ostrich Chunks at eCook">Ostrich Chunks dry with paper towel and cut into bite-sized pieces. When hot, sear the ostrich until browned, 2-3 minutes (shifting occasionally). In the final minute, baste with a knob of butter (optional) and the NOMU rub. Remove from the pan, reserving any pan juices, season, and set aside.
ADD THE CRUNCH
Crumble ½ the beetroot crisps into the blueberry & Cabbage salad and mix to combine. Crumble the rest into a small bowl and set aside.
MAKE IT MARVELOUS
Plate up the crunchy berry & Cabbage salad topped with the BBQ Ostrich, drizzled with any reserved pan juices. Drizzle over the lemon crème fraîche and garnish with the remaining crumbled crisps.
Butternut - 250g
Cabbage - 100g
Blueberries - 125g
Green Leaves - 20g
Lemon Juice - 15ml
Crème Fraîche - 30ml
Ostrich/ostrich-chunks/" title="View all our recipes with Ostrich Chunks at eCook">Ostrich Chunks - 150g
NOMU BBQ Rub - 5ml
Rootstock Beetroot Crisps - 40g
NUTTERBUT
Preheat the oven to 200°C. Rinse, deseed, peel (optional) and cut the Butternut into half-moons. Spread the half-moons on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
A SALAD BALLAD
Rinse the Cabbage, the Blueberries, and the Green Leaves. Finely shred the rinsed cabbage and roughly shred the rinsed leaves. In a bowl, combine the shredded cabbage, the shredded leaves, the blueberries, the Butternut half-moons, ½ the Lemon Juice, a drizzle of olive oil, and seasoning. Set aside.
KEEP IT FRAICHE
In a small bowl, combine the crème fraîche with the remaining Lemon Juice and seasoning. Loosen with water in 5ml increments until drizzling consistency. Set aside.
SCRUMPTIOUS Ostrich
Place a pan over medium-high heat with a drizzle of oil. Pat the Ostrich/ostrich-chunks/" title="View all our recipes with Ostrich Chunks at eCook">Ostrich Chunks dry with paper towel and cut into bite-sized pieces. When hot, sear the ostrich until browned, 2-3 minutes (shifting occasionally). In the final minute, baste with a knob of butter (optional) and the NOMU rub. Remove from the pan, reserving any pan juices, season, and set aside.
ADD THE CRUNCH
Crumble ½ the beetroot crisps into the blueberry & Cabbage salad and mix to combine. Crumble the rest into a small bowl and set aside.
MAKE IT MARVELOUS
Plate up the crunchy berry & Cabbage salad topped with the BBQ Ostrich, drizzled with any reserved pan juices. Drizzle over the lemon crème fraîche and garnish with the remaining crumbled crisps.
Butternut - 500g
Cabbage - 200g
Blueberries - 125g
Green Leaves - 40g
Lemon Juice - 30ml
Crème Fraîche - 60ml
Ostrich/ostrich-chunks/" title="View all our recipes with Ostrich Chunks at eCook">Ostrich Chunks - 300g
NOMU BBQ Rub - 10ml
Rootstock Beetroot Crisps - 40g
NUTTERBUT
Preheat the oven to 200°C. Rinse, deseed, peel (optional) and cut the Butternut into half-moons. Spread the half-moons on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
A SALAD BALLAD
Rinse the Cabbage, the Blueberries, and the Green Leaves. Finely shred the rinsed cabbage and roughly shred the rinsed leaves. In a bowl, combine the shredded cabbage, the shredded leaves, the blueberries, the Butternut half-moons, ½ the Lemon Juice, a drizzle of olive oil, and seasoning. Set aside.
KEEP IT FRAICHE
In a small bowl, combine the crème fraîche with the remaining Lemon Juice and seasoning. Loosen with water in 5ml increments until drizzling consistency. Set aside.
SCRUMPTIOUS Ostrich
Place a pan over medium-high heat with a drizzle of oil. Pat the Ostrich/ostrich-chunks/" title="View all our recipes with Ostrich Chunks at eCook">Ostrich Chunks dry with paper towel and cut into bite-sized pieces. When hot, sear the ostrich until browned, 3-4 minutes (shifting occasionally). You may need to do this step in batches. In the final minute, return all the meat to the pan and baste with a knob of butter (optional) and the NOMU rub. Remove from the pan, reserving any pan juices, season, and set aside.
ADD THE CRUNCH
Crumble ½ the beetroot crisps into the blueberry & Cabbage salad and mix to combine. Crumble the rest into a small bowl and set aside.
MAKE IT MARVELOUS
Plate up the crunchy berry & Cabbage salad topped with the BBQ Ostrich, drizzled with any reserved pan juices. Drizzle over the lemon crème fraîche and garnish with the remaining crumbled crisps.
Butternut - 750g
Cabbage - 300g
Blueberries - 250g
Green Leaves - 60g
Lemon Juice - 1
Crème Fraîche - 90ml
Ostrich/ostrich-chunks/" title="View all our recipes with Ostrich Chunks at eCook">Ostrich Chunks - 450g
NOMU BBQ Rub - 15ml
Rootstock Beetroot Crisps - 80g
NUTTERBUT
Preheat the oven to 200°C. Rinse, deseed, peel (optional) and cut the Butternut into half-moons. Spread the half-moons on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
A SALAD BALLAD
Rinse the Cabbage, the Blueberries, and the Green Leaves. Finely shred the rinsed cabbage and roughly shred the rinsed leaves. In a bowl, combine the shredded cabbage, the shredded leaves, the blueberries, the Butternut half-moons, ½ the Lemon Juice, a drizzle of olive oil, and seasoning. Set aside.
KEEP IT FRAICHE
In a small bowl, combine the crème fraîche with the remaining Lemon Juice and seasoning. Loosen with water in 5ml increments until drizzling consistency. Set aside.
SCRUMPTIOUS Ostrich
Place a pan over medium-high heat with a drizzle of oil. Pat the Ostrich/ostrich-chunks/" title="View all our recipes with Ostrich Chunks at eCook">Ostrich Chunks dry with paper towel and cut into bite-sized pieces. When hot, sear the ostrich until browned, 3-4 minutes (shifting occasionally). You may need to do this step in batches. In the final minute, return all the meat to the pan and baste with a knob of butter (optional) and the NOMU rub. Remove from the pan, reserving any pan juices, season, and set aside.
ADD THE CRUNCH
Crumble ½ the beetroot crisps into the blueberry & Cabbage salad and mix to combine. Crumble the rest into a small bowl and set aside.
MAKE IT MARVELOUS
Plate up the crunchy berry & Cabbage salad topped with the BBQ Ostrich, drizzled with any reserved pan juices. Drizzle over the lemon crème fraîche and garnish with the remaining crumbled crisps.
Butternut - 1kg
Cabbage - 400g
Blueberries - 250g
Green Leaves - 80g
Lemon Juice - 60ml
Crème Fraîche - 120ml
Ostrich/ostrich-chunks/" title="View all our recipes with Ostrich Chunks at eCook">Ostrich Chunks - 600g
NOMU BBQ Rub - 20ml
Rootstock Beetroot Crisps - 80g
Frequently Asked Questions
What is the preparation time for Wonka’s Ostrich, Berry & Green Salad?
The preparation time for Wonka’s Ostrich, Berry & Green Salad with butternut & beetroot crisps is between 20 and 30 minutes.
What is the total time required to make Wonka’s Ostrich, Berry & Green Salad with butternut & beetroot crisps?
The total time required to make Wonka’s Ostrich, Berry & Green Salad with butternut & beetroot crisps is between 30 and 35 minutes.
How many servings does Wonka’s Ostrich, Berry & Green Salad provide?
4 servings
What are the main ingredients in Wonka’s Ostrich, Berry & Green Salad?
Blueberries, Butternut, Cabbage, Creme Fraiche, Green Leaves, Lemon Juice, NOMU BBQ Rub, Ostrich, Ostrich Chunks, Rootstock Beetroot Crisps
What is the nutritional information of Wonka’s Ostrich, Berry & Green Salad?
Calories: 763, Carbs: 78 grams, Fat: grams, Protein: 44 grams, Sugar: 40.4 grams, Salt: 451 grams
How do I prepare Wonka’s Ostrich, Berry & Green Salad?
MAKE IT MARVELOUS: Plate up the crunchy berry & cabbage salad topped with the BBQ ostrich, drizzled with any reserved pan juices. Drizzle over the lemon crème fraîche and garnish with the remaining crumbled crisps. SCRUMPTIOUS OSTRICH: Place a pan over medium-high heat with a drizzle of oil. Pat the ostrich chunks dry with paper towel and cut into bite-sized pieces. When hot, sear the ostrich until browned, 2-3 minutes (shifting occasionally). In the final minute, baste with a knob of butter (optional) and the NOMU rub. Remove from the pan, reserving any pan juices, season, and set aside. ADD THE CRUNCH: Crumble ½ the beetroot crisps into the blueberry & cabbage salad and mix to combine. Crumble the rest into a small bowl and set aside. KEEP IT FRAICHE: In a small bowl, combine the crème fraîche with the remaining lemon juice and seasoning. Loosen with water in 5ml increments until drizzling consistency. Set aside. A SALAD BALLAD: Rinse the cabbage, the blueberries, and the green leaves. Finely shred the rinsed cabbage and roughly shred the rinsed leaves. In a bowl, combine the shredded cabbage, the shredded leaves, the blueberries, the butternut half-moons, ½ the lemon juice, a drizzle of olive oil, and seasoning. Set aside. NUTTERBUT: Preheat the oven to 200°C. Rinse, deseed, peel (optional) and cut the butternut into half-moons. Spread the half-moons on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
What should be prepared from my kitchen to make Wonka’s Ostrich, Berry & Green Salad?
Blueberries, Butternut, Cabbage, Creme Fraiche, Green Leaves, Lemon Juice, NOMU BBQ Rub, Ostrich, Ostrich Chunks, Rootstock Beetroot Crisps
How many calories does Wonka’s Ostrich, Berry & Green Salad have?
763 calories
How much fat content does Wonka’s Ostrich, Berry & Green Salad have?
grams
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