Ingredients

Method

• 6 Woolworths ostrich fillets
• sea salt, to taste
• 2 T olive oil
Ostrich fillet with rainbow slaw and lemon-sumac dressing:
• 150 g Woolworths rainbow slaw
• ¼ cup pomegranate rubies
For the lemon-sumac dressing:
• 2 T lemon juice
• 1 T olive oil
• 1 t honey
• 1 t sumac
• sea salt and freshly ground black pepper, to taste
Ostrich fillet with herby grain and harissa salad:
• 250 g Woolworths fully cooked bulgur wheat, quinoa and lentils
• ½ cup Italian parsley, chopped
• ¼ cup mint, chopped
• ½ cucumber, diced
• 2 radishes, cut into batons
For the rose-harissa dressing, whisk:
• 1 T Woolworths harissa paste
• 2 t lemon juice
• 2 T olive oil
• sea salt, a pinch
Ostrich fillet with roast butternut, chickpea and kale salad:
• 1 small butternut, peeled and cubed
• 1 T olive oil
• sea salt, to taste
• 1/2 cup canned chickpeas, drained
• 2 cups kale, blanched
For the creamy shawarma dressing:
• 3 T plain yoghurt
• 1 T Woolworths Belazu shawarma paste
• 1 T lemon juice
• 1 T water
• sea salt, to taste

Method

Ingredients

Ostrich fillet with rainbow slaw and lemon-sumac dressing:

1 Season the ostrich fillets with salt and drizzle with olive oil. Sear in a hot pan for 3–5 minutes per side, or until cooked to your preference. Rest before serving.

2 Pour the dressing over the slaw and serve with the ostrich.

Ostrich fillet with herby grain and harissa salad:

1 Season the ostrich fillets with salt and drizzle with olive oil. Sear in a hot pan for 3–5 minutes per side, or until cooked to your preference. Rest before serving.

2 Heat the bulgur wheat, quinoa and lentils according to package instructions, then cool slightly. Combine with the parsley, mint, cucumber and radish. Toss with the dressing.

3 Serve the ostrich with the salad.

Ostrich fillet with roast butternut, chickpea and kale salad:

1 Preheat the oven to 200°C. Toss the butternut in the olive oil, season with salt and roast for 20–25 minutes until tender.

2 Season the ostrich with salt and drizzle with olive oil. Sear in a hot pan for 3–5 minutes on each side, or until cooked to your preference.

3 To make the dressing, whisk together the yoghurt, shawarma paste, lemon juice and salt to form a creamy dressing. Adjust the consistency with water, it should be quite thick.

4 Combine the roasted butternut, chickpeas and kale. Serve with the ostrich.

Find more ostrich recipes here

Photography and videography: Sadiqah Assur-Ismail

Recipe and production: Bianca Jones

Our ostriches are reared by South African farmers who care as much as we do about animal welfare for the very best lean, clean and flavourful protein.

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