eCook Meal
Inverroche’s Ostrich Koftas & Mint Yoghurt
with charred bell peppers & hummus
Dating back all the way to ancient Persia, koftas get a modern, South African makeover by using ostrich mince. Infused with garlic and a special UCOOK kofta spice mix, these are browned in the pan and served with a refreshing tomato, cucumber & mint salad. Creamy hummus and dollops of mint-infused yoghurt complete this stunning meal.
Serving guide
Choose your portion size.
SALAD & HERB YOGHURT
In a bowl, combine the Cucumber, tomatoes, ½ the mint, and lemon juice with a drizzle of olive oil. Season and set aside in the fridge to use just before serving. In a separate bowl, combine the yoghurt and the remaining mint. Season and set aside in the fridge to use just before serving.
NOW FOR THE KOFTAS
In a bowl, combine the mince, the garlic, the kofta mix, and seasoning. Wet your hands slightly and shape the mince mixture into 4-5 koftas (cylinder shape) per portion. Set aside.
LENTILS & BELL PEPPER
Place a pan over medium-high heat with a drizzle of oil. When hot, toast the lentils until golden and crispy, 8-10 minutes. Remove from the pan and season. Return the pan over medium-high heat with a drizzle of oil. When hot, fry the pepper until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
INTO THE PAN
Return the pan to medium heat with a drizzle of oil. When hot, fry the koftas until browned and cooked through, 8-10 minutes, turning as they colour. Remove from the pan.
A FLAVOUR FEAST
Plate up the koftas with the Cucumber and tomato salad, hummus, and charred bell peppers alongside them. Dollop over the mint yoghurt on top and sprinkle over the crispy lentils. Dinner is ready, Chef!
SALAD & HERB YOGHURT
In a bowl, combine the Cucumber, tomatoes, ½ the mint, and lemon juice with a drizzle of olive oil. Season and set aside in the fridge to use just before serving. In a separate bowl, combine the yoghurt and the remaining mint. Season and set aside in the fridge to use just before serving.
NOW FOR THE KOFTAS
In a bowl, combine the mince, the garlic, the kofta mix, and seasoning. Wet your hands slightly and shape the mince mixture into 4-5 koftas (cylinder shape) per portion. Set aside.
LENTILS & BELL PEPPER
Place a pan over medium-high heat with a drizzle of oil. When hot, toast the lentils until golden and crispy, 8-10 minutes. Remove from the pan and season. Return the pan over medium-high heat with a drizzle of oil. When hot, fry the pepper until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
INTO THE PAN
Return the pan to medium heat with a drizzle of oil. When hot, fry the koftas until browned and cooked through, 8-10 minutes, turning as they colour. Remove from the pan.
A FLAVOUR FEAST
Plate up the koftas with the Cucumber and tomato salad, hummus, and charred bell peppers alongside them. Dollop over the mint yoghurt on top and sprinkle over the crispy lentils. Dinner is ready, Chef!
SALAD & HERB YOGHURT
In a bowl, combine the Cucumber, tomatoes, ½ the mint, and lemon juice with a drizzle of olive oil. Season and set aside in the fridge to use just before serving. In a separate bowl, combine the yoghurt and the remaining mint. Season and set aside in the fridge to use just before serving.
NOW FOR THE KOFTAS
In a bowl, combine the mince, the garlic, the kofta mix, and seasoning. Wet your hands slightly and shape the mince mixture into 4-5 koftas (cylinder shape) per portion. Set aside.
LENTILS & BELL PEPPER
Place a pan over medium-high heat with a drizzle of oil. When hot, toast the lentils until golden and crispy, 12-15 minutes. Remove from the pan and season. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the pepper until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
INTO THE PAN
Return the pan to medium heat with a drizzle of oil. When hot, fry the koftas until browned and cooked through, 8-10 minutes, turning as they colour. Remove from the pan.
A FLAVOUR FEAST
Plate up the koftas with the Cucumber and tomato salad, hummus, and charred bell peppers alongside them. Dollop over the mint yoghurt on top and sprinkle over the crispy lentils. Dinner is ready, Chef!
SALAD & HERB YOGHURT
In a bowl, combine the Cucumber, tomatoes, ½ the mint, and lemon juice with a drizzle of olive oil. Season and set aside in the fridge to use just before serving. In a separate bowl, combine the yoghurt and the remaining mint. Season and set aside in the fridge to use just before serving.
NOW FOR THE KOFTAS
In a bowl, combine the mince, the garlic, the kofta mix, and seasoning. Wet your hands slightly and shape the mince mixture into 4-5 koftas (cylinder shape) per portion. Set aside.
LENTILS & BELL PEPPER
Place a pan over medium-high heat with a drizzle of oil. When hot, toast the lentils until golden and crispy, 12-15 minutes. Remove from the pan and season. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the pepper until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
INTO THE PAN
Return the pan to medium heat with a drizzle of oil. When hot, fry the koftas until browned and cooked through, 8-10 minutes, turning as they colour. Remove from the pan.
A FLAVOUR FEAST
Plate up the koftas with the Cucumber and tomato salad, hummus, and charred bell peppers alongside them. Dollop over the mint yoghurt on top and sprinkle over the crispy lentils. Dinner is ready, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R265.84
for 4 servings · R66.46 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Red Pepper Hummus needs 120 mlRoasted Red Pepper Hummus 180 g R54.99 · whole pack (size can't be divided)R54.99
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Bell Peppers needs 2Green Pepper R18.99 · whole pack (size can't be divided)R18.99
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Lemon Juice needs 60 mlLemon Juice 500 ml 500 ml at R31.99 · 12% of packR3.84
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Fresh Mint needs 10 gFresh Mint 20 g 20 g at R14.99 · 50% of packR7.50
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Tomatoes needs 4Flavourburst™ Snacking Tomatoes 175 g R24.99 · whole pack (size can't be divided)R24.99
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Cucumber needs 400 gMini Cucumbers 350 g 350 g at R31.99 · 1.14× packR36.56
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Free-range Ostrich Mince needs 600 gExtra Lean Ostrich Mince 500 g 500 g at R79.99 · 1.20× packR95.99
Not in the Woolies basket — source these elsewhere:
- Kofta Mix
- Tinned Lentils
- Greek Yoghurt
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Inverroche’s Ostrich Koftas & Mint Yoghurt?
The preparation time for Inverroche’s Ostrich Koftas & Mint Yoghurt with charred bell peppers & hummus is between 20 and 40 minutes.
What is the total time required to make Inverroche’s Ostrich Koftas & Mint Yoghurt with charred bell peppers & hummus?
The total time required to make Inverroche’s Ostrich Koftas & Mint Yoghurt with charred bell peppers & hummus is between 35 and 55 minutes.
How many servings does Inverroche’s Ostrich Koftas & Mint Yoghurt provide?
4 servings
What are the main ingredients in Inverroche’s Ostrich Koftas & Mint Yoghurt?
Bell Pepper, Bell Peppers, Cucumber, Free-range Ostrich Mince, Fresh Mint, Garlic Clove, Garlic Cloves, Greek Yoghurt, Kofta Mix, Lemon Juice, Red Pepper Hummus, Tinned Lentils, Tomato/es, Tomatoes
What is the nutritional information of Inverroche’s Ostrich Koftas & Mint Yoghurt?
Calories: 554, Carbs: 42 grams, Fat: grams, Protein: 45.5 grams, Sugar: 12.7 grams, Salt: 543 grams
How do I prepare Inverroche’s Ostrich Koftas & Mint Yoghurt?
A FLAVOUR FEAST: Plate up the koftas with the cucumber and tomato salad, hummus, and charred bell peppers alongside them. Dollop over the mint yoghurt on top and sprinkle over the crispy lentils. Dinner is ready, Chef! INTO THE PAN: Return the pan to medium heat with a drizzle of oil. When hot, fry the koftas until browned and cooked through, 8-10 minutes, turning as they colour. Remove from the pan. LENTILS & BELL PEPPER: Place a pan over medium-high heat with a drizzle of oil. When hot, toast the lentils until golden and crispy, 8-10 minutes. Remove from the pan and season. Return the pan over medium-high heat with a drizzle of oil. When hot, fry the pepper until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. NOW FOR THE KOFTAS: In a bowl, combine the mince, the garlic, the kofta mix, and seasoning. Wet your hands slightly and shape the mince mixture into 4-5 koftas (cylinder shape) per portion. Set aside. SALAD & HERB YOGHURT: In a bowl, combine the cucumber, tomatoes, ½ the mint, and lemon juice with a drizzle of olive oil. Season and set aside in the fridge to use just before serving. In a separate bowl, combine the yoghurt and the remaining mint. Season and set aside in the fridge to use just before serving.
What should be prepared from my kitchen to make Inverroche’s Ostrich Koftas & Mint Yoghurt?
Bell Pepper, Bell Peppers, Cucumber, Free-range Ostrich Mince, Fresh Mint, Garlic Clove, Garlic Cloves, Greek Yoghurt, Kofta Mix, Lemon Juice, Red Pepper Hummus, Tinned Lentils, Tomato/es, Tomatoes
How many calories does Inverroche’s Ostrich Koftas & Mint Yoghurt have?
554 calories
How much fat content does Inverroche’s Ostrich Koftas & Mint Yoghurt have?
grams