olive oil Archives

Slow-roasted pork belly with wilted bok choy, tatsoi and asian dressing

90 minutes, plus 5 minutes grilling time

Ostrich fillet meal prep solutions

Serves 2

Difficulty Easy

Prep Time 15 minutes

Cooking Time 10-25 minutes

Ingredients

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

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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Ostrich fillet meal prep solutions

Ostrich fillet meal prep solutions

Ingredients

Method