2
Easy
15 minutes
10-25 minutes
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.
