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Italian-inspired ostrich tacos

By Marcelle van Rooyen

Serves 4 to 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 8 minutes

Ingredients

500 g ostrich steaks
olive oil, for drizzling
sea salt and freshly ground black pepper, to taste
250 g Woolworths Ayrshire smooth ricotta
1 T extra virgin olive oil
1 T LemonGold® zest
1 x six-pack Woolworths mini white flour wraps
100 g Woolworths antipasti roasted cherry tomatoes, plus 1–2 T of the marinade for drizzling (optional)
4 T basil pesto (or to taste)
40 g wild rocket
Parmesan, finely sliced, to garnish (optional)

Method

Drizzle the ostrich steaks with olive oil and season. Sear in a very hot cast-iron pan until cooked to your preference. Allow to rest, then slice into strips.
Mix the ricotta with the extra virgin olive oil and LemonGold zest and season to taste.
Heat the wraps in the microwave or in a hot pan. Top with a dollop of ricotta followed by the ostrich, roasted cherry tomatoes, pesto, rocket and Parmesan, if using. Drizzle over some of the cherry tomato marinade.

Find more ostrich recipes here

Recipe and production: Marcelle van Rooyen

Food assistant: Bianca Jones

Photography: Jan Ras

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

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Italian-inspired ostrich tacos

Italian-inspired ostrich tacos

Ingredients

Method