Some days you just want to throw something onto a bunch of salad leaves and call it lunch.
I had a packet of ostrich goulash cubes in the fridge, a bag of Asian-style salad mix, and a handful of fresh mint that needed using. The original plan was simply to cook the ostrich and make a quick salad on the side. Instead, the two ended up on the same plate, and I’m very glad they did.
The warm ostrich is finished with butter, sesame oil, and a splash of balsamic vinegar, then served over crisp salad leaves with mint, toasted sesame seeds, and sweet-tangy peppadews. The combination is fresh, satisfying, and surprisingly elegant for something that comes together in less than 30 minutes.
This is exactly the kind of meal I find myself gravitating towards these days: simple ingredients, plenty of fresh flavour, and food that leaves me feeling nourished rather than weighed down.
Seared Ostrich Salad with Mint and Peppadews
Tender seared ostrich cubes finished with sesame oil, butter, and balsamic vinegar, served over crisp salad greens with mint, peppadews, and toasted sesame seeds. This fresh, flavour-packed salad comes together in under 30 minutes and makes an easy lunch or light supper.
Ingredients
For the Ostrich
- 500 g ostrich goulash cubes
- Salt and freshly ground black pepper, to taste
- 1 Tbsp olive oil
- 1 Tbsp butter
- 1 clove garlic, crushed
- 1 tsp sesame oil
- 1 Tbsp balsamic vinegar
For the Salad
- 120–150 g Asian-style salad mix, or mixed greens
- 6–8 peppadews, sliced, or small sweet peppers
- 2 Tbsp fresh mint , torn
- 1 Tbsp sesame seeds, toasted
For the Vinaigrette
- 2 Tbsp olive oil
- 1 Tbsp balsamic vinegar
- Salt and black pepper, to taste
Instructions
Prepare the salad by placing the salad mix in a serving bowl. Add the sliced peppadews and mint. Whisk together the olive oil, balsamic vinegar, salt, and pepper, then toss lightly with the salad just before serving.
Toast the sesame seeds in a dry pan over medium heat until lightly golden and fragrant. Set aside to cool.
Pat the ostrich cubes dry with paper towel and season generously with salt and pepper.
Heat the olive oil in a large frying pan over high heat. Add the ostrich in a single layer and sear until browned on all sides, about 4–6 minutes in total.
Reduce the heat slightly and add the butter and garlic. Stir for about 30 seconds until fragrant.
Add the sesame oil and balsamic vinegar and toss the meat to coat. Cook for another minute, allowing the sauce to glaze the ostrich lightly.
Remove from the heat and allow the meat to rest for 2–3 minutes.
To serve, spoon the warm ostrich over the dressed salad and sprinkle with the toasted sesame seeds.
Notes
- Ostrich is very lean and cooks quickly. Avoid overcooking to keep it tender.
- I used artisanal peppadews, which were slightly less sweet than many commercial versions.
- Small sweet peppers make an excellent substitute if peppadews are unavailable.
- Fresh mint adds brightness and works particularly well with the sesame and balsamic flavours.
Nutritional Information (Per Serving — 2 servings)
Calories: ~620 kcal
Protein: ~72 g
Fat: ~35 g
Net Carbs: ~4 g
Nutritional information provided with recipes is generated using software tools and AI-assisted calculations, and should be regarded as an estimate only.
