eCook Meal
Harissa Ostrich Fillet
with a warm vegetable salad & minty cottage cheese
South Africa meets Morocco with this culinary fusion of harissa paste coating a juicy free-range ostrich fillet, which is pan-seared until deliciously browned. Served on a bed of crisp greens with an oven-roasted veggie medley of golden butternut & artichoke, infused with NOMU Moroccan rub. Served with blistered baby tomatoes and a zesty, creamy drizzle of minty cottage cheese. More, please!
Serving guide
Choose your portion size.
VEGGIE ROAST
Preheat the oven to 200°C. Spread the Butternut on a roasting tray. Lightly coat with cooking spray or oil (optional), NOMU rub, chilli flakes and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). When the butternut has 8 minutes remaining, add the artichoke and return to the oven to roast for the remaining time. Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
MINTY COTTAGE CHEESE
In a bowl, combine the cottage cheese, mint, and ½ the lemon juice. Mix until everything is combined, and loosen with a splash of water if necessary. Season well and set aside in the fridge.
INTO THE PAN
Place a pan over medium heat. When hot, add the baby tomatoes and lightly coat with cooking spray or oil (optional). Fry until blistered, 3-4 minutes. Season, remove from the pan and set aside.
SIMPLE SALAD
In a bowl, combine the green leaves with the remaining lemon juice, and a drizzle of olive oil (optional). Season and set aside.
O-YUM Ostrich
Return the pan to medium heat. Pat the Ostrich dry with paper towel and lightly coat with cooking spray or oil (optional). Rub the harissa paste on the ostrich, ensuring that it is fully coated. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
SET THE TABLE
Plate up the green leaves, top with the roasted veggies and blistered tomatoes. Dollop the minty cottage cheese over the vegetables, and sprinkle over the crispy onion bits. Place the sliced Ostrich alongside the warm vegetable salad. Dinner is ready. Enjoy, Chef!
VEGGIE ROAST
Preheat the oven to 200°C. Spread the Butternut on a roasting tray. Lightly coat with cooking spray or oil (optional), NOMU rub, chilli flakes and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). When the butternut has 8 minutes remaining, add the artichoke and return to the oven to roast for the remaining time. Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
MINTY COTTAGE CHEESE
In a bowl, combine the cottage cheese, mint, and ½ the lemon juice. Mix until everything is combined, and loosen with a splash of water if necessary. Season well and set aside in the fridge.
INTO THE PAN
Place a pan over medium heat. When hot, add the baby tomatoes and lightly coat with cooking spray or oil (optional). Fry until blistered, 3-4 minutes. Season, remove from the pan and set aside.
SIMPLE SALAD
In a bowl, combine the green leaves with the remaining lemon juice, and a drizzle of olive oil (optional). Season and set aside.
O-YUM Ostrich
Return the pan to medium heat. Pat the Ostrich dry with paper towel and lightly coat with cooking spray or oil (optional). Rub the harissa paste on the ostrich, ensuring that it is fully coated. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
SET THE TABLE
Plate up the green leaves, top with the roasted veggies and blistered tomatoes. Dollop the minty cottage cheese over the vegetables, and sprinkle over the crispy onion bits. Place the sliced Ostrich alongside the warm vegetable salad. Dinner is ready. Enjoy, Chef!
VEGGIE ROAST
Preheat the oven to 200°C. Spread the Butternut on a roasting tray. Lightly coat with cooking spray or oil (optional), NOMU rub, chilli flakes and seasoning. Roast in the hot oven until golden, 35-40 minutes (shifting halfway). When the butternut has 8 minutes remaining, add the artichoke and return to the oven to roast for the remaining time. Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
MINTY COTTAGE CHEESE
In a bowl combine the cottage cheese, mint, and ½ the lemon juice. Mix until everything is combined, and loosen with a splash of water if necessary. Season well and set aside in the fridge.
INTO THE PAN
Place a pan over medium heat. When hot, add the baby tomatoes and lightly coat with cooking spray or oil (optional). Fry until blistered, 5-6 minutes. Season, remove from the pan and set aside.
SIMPLE SALAD
In a bowl combine the green leaves with the remaining lemon juice, and a drizzle of olive oil (optional). Season and set aside.
O-YUM Ostrich
Return the pan to medium heat. Pat the Ostrich dry with paper towel and lightly coat with cooking spray or oil (optional). Rub the harissa paste on the ostrich, ensuring that it is fully coated. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
SET THE TABLE
Plate up the green leaves, top with the roasted veggies and blistered tomatoes. Dollop the minty cottage cheese over the vegetables, and sprinkle over the crispy onion bits. Place the sliced Ostrich alongside the warm vegetable salad. Dinner is ready. Enjoy, Chef!
VEGGIE ROAST
Preheat the oven to 200°C. Spread the Butternut on a roasting tray. Lightly coat with cooking spray or oil (optional), NOMU rub, chilli flakes and seasoning. Roast in the hot oven until golden, 35-40 minutes (shifting halfway). When the butternut has 8 minutes remaining, add the artichoke and return to the oven to roast for the remaining time. Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
MINTY COTTAGE CHEESE
In a bowl combine the cottage cheese, mint, and ½ the lemon juice. Mix until everything is combined, and loosen with a splash of water if necessary. Season well and set aside in the fridge.
INTO THE PAN
Place a pan over medium heat. When hot, add the baby tomatoes and lightly coat with cooking spray or oil (optional). Fry until blistered, 5-6 minutes. Season, remove from the pan and set aside.
SIMPLE SALAD
In a bowl combine the green leaves with the remaining lemon juice, and a drizzle of olive oil (optional). Season and set aside.
O-YUM Ostrich
Return the pan to medium heat. Pat the Ostrich dry with paper towel and lightly coat with cooking spray or oil (optional). Rub the harissa paste on the ostrich, ensuring that it is fully coated. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
SET THE TABLE
Plate up the green leaves, top with the roasted veggies and blistered tomatoes. Dollop the minty cottage cheese over the vegetables, and sprinkle over the crispy onion bits. Place the sliced Ostrich alongside the warm vegetable salad. Dinner is ready. Enjoy, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R175.49
for 4 servings · R43.87 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Fresh Mint needs 10 gFresh Mint 20 g 20 g at R14.99 · 50% of packR7.50
-
Lemon Juice needs 40 mlLemon Juice 500 ml 500 ml at R31.99 · 8% of packR2.56
-
Low Fat Cottage Cheese needs 120 mlOrganic Low Fat Chunky Cottage Cheese with Chives 250 g R53.99 · whole pack (size can't be divided)R53.99
-
Green Leaves needs 80 gWhole Spinach 350 g 350 g at R22.99 · 23% of packR5.25
-
Butternut needs 1 kgButternut 3 kg 3 kg at R45.00 · 33% of packR15.00
-
Free-range Ostrich Fillet needs 600 gOstrich Cubes 500 g 500 g at R75.99 · 1.20× packR91.19
Not in the Woolies basket — source these elsewhere:
- Artichoke Quarters
- Crispy Onion Bits
- Baby Tomatoes
- Dried Chilli Flakes
- NOMU Moroccan Rub
- Pesto Princess Harissa Paste
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Harissa Ostrich Fillet?
The preparation time for Harissa Ostrich Fillet with a warm vegetable salad & minty cottage cheese is between 25 and 45 minutes.
What is the total time required to make Harissa Ostrich Fillet with a warm vegetable salad & minty cottage cheese?
The total time required to make Harissa Ostrich Fillet with a warm vegetable salad & minty cottage cheese is between 40 and 60 minutes.
How many servings does Harissa Ostrich Fillet provide?
4 servings
What are the main ingredients in Harissa Ostrich Fillet?
Artichoke Quarters, Baby Tomatoes, Butternut, Crispy Onion Bits, Dried Chilli Flakes, Free-range Ostrich Fillet, Fresh Mint, Green Leaves, Lemon Juice, Low Fat Cottage Cheese, NOMU Moroccan Rub, Pesto Princess Harissa Paste
What is the nutritional information of Harissa Ostrich Fillet?
Calories: 470, Carbs: 43 grams, Fat: grams, Protein: 42.6 grams, Sugar: 12 grams, Salt: 708.8 grams
How do I prepare Harissa Ostrich Fillet?
SET THE TABLE: Plate up the green leaves, top with the roasted veggies and blistered tomatoes. Dollop the minty cottage cheese over the vegetables, and sprinkle over the crispy onion bits. Place the sliced ostrich alongside the warm vegetable salad. Dinner is ready. Enjoy, Chef! O-YUM OSTRICH: Return the pan to medium heat. Pat the ostrich dry with paper towel and lightly coat with cooking spray or oil (optional). Rub the harissa paste on the ostrich, ensuring that it is fully coated. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning. SIMPLE SALAD: In a bowl, combine the green leaves with the remaining lemon juice, and a drizzle of olive oil (optional). Season and set aside. INTO THE PAN: Place a pan over medium heat. When hot, add the baby tomatoes and lightly coat with cooking spray or oil (optional). Fry until blistered, 3-4 minutes. Season, remove from the pan and set aside. MINTY COTTAGE CHEESE: In a bowl, combine the cottage cheese, mint, and ½ the lemon juice. Mix until everything is combined, and loosen with a splash of water if necessary. Season well and set aside in the fridge. VEGGIE ROAST: Preheat the oven to 200°C. Spread the butternut on a roasting tray. Lightly coat with cooking spray or oil (optional), NOMU rub, chilli flakes and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). When the butternut has 8 minutes remaining, add the artichoke and return to the oven to roast for the remaining time. Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
What should be prepared from my kitchen to make Harissa Ostrich Fillet?
Artichoke Quarters, Baby Tomatoes, Butternut, Crispy Onion Bits, Dried Chilli Flakes, Free-range Ostrich Fillet, Fresh Mint, Green Leaves, Lemon Juice, Low Fat Cottage Cheese, NOMU Moroccan Rub, Pesto Princess Harissa Paste
How many calories does Harissa Ostrich Fillet have?
470 calories
How much fat content does Harissa Ostrich Fillet have?
grams