What are the main ingredients in Wonka’s Ostrich, Berry & Green Salad?

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

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?

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

Wonka’s Ostrich, Berry & Green Salad

Name: Wonka’s Ostrich, Berry & Green Salad
Prep time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel; Butter (optional)

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

with butternut & beetroot crisps

Hands on Time: 20 - 30 minutes

Overall Time: 30 - 35 minutes

Download the Recipe for 2

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)

Photo of Wonka’s Ostrich, Berry & Green Salad

Serves 1

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 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 Chunks - 150g
NOMU BBQ Rub - 5ml
Rootstock Beetroot Crisps - 40g

Download the Recipe

Serves 2

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 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 Chunks - 300g
NOMU BBQ Rub - 10ml
Rootstock Beetroot Crisps - 40g

Download the Recipe

Serves 3

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 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 Chunks - 450g
NOMU BBQ Rub - 15ml
Rootstock Beetroot Crisps - 80g

Download the Recipe

Serves 4

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 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.