Dinner is sorted! Bulgur wheat is loaded with juicy cucumber, fragrant fried onion, sweet pickled peppers, then topped with Moroccan-flavoured ostrich strips. A generous dollop of pesto yoghurt completes this lip-smacking meal.
Ostrich & Pesto Bulgur Salad
Ostrich & Pesto Bulgur Salad
with pickled peppers, cucumber & NOMU Moroccan Rub
Hands on Time: 20 - 35 minutes
Overall Time: 25 - 40 minutes
Ingredients:
- Bulgur Wheat
- Cucumber
- Low Fat Plain Yoghurt
- NOMU Moroccan Rub
- Onion
- Onions
- Ostrich
- Ostrich Strips
- Pesto Princess Basil Pesto
- Pickled Bell Peppers
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
BEGIN WITH THE BULGUR
Boil the kettle. Using a shallow bowl, submerge the bulgur wheat in 100ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and steam for 15-20 minutes until cooked. Fluff up with a fork, replace the plate, and set aside.
FOR THE FRESHNESS
Peel and slice ½ of the onion. Cut the cucumber into matchsticks. Drain and roughly chop the pickled peppers. In a small bowl, combine the yoghurt and the pesto. Season and set aside.
SOFT, SILKY ONION
Place a pan over medium-high heat with a drizzle of oil. When hot, add the sliced onion and fry for 4-5 minutes until soft, shifting occasionally. In the final minute, baste with ½ the rub. Remove from the pan and set aside.
NOW FOR THE PROTEIN
Return the pan to a high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When the pan is hot, fry the ostrich for 30-60 seconds per side. In the final minute, baste with the remaining rub.
COMBINE, THEN DINE!
In a bowl, combine the cooked bulgur, the cucumber matchsticks, the fried onion, the chopped pickled pepper, ¾ of the pesto yoghurt, and seasoning.
O-YUM OSTRICH
Make a bed of the loaded bulgur and top with the ostrich strips. Dollop over the remaining pesto yoghurt. Easy peasy, Chef!
Bulgur Wheat - 75ml
Onion - 1
Cucumber - 50g
Pickled Bell Peppers - 25g
Low Fat Plain Yoghurt - 30ml
Pesto Princess Basil Pesto - 20ml
Ostrich Strips - 150g
NOMU Moroccan Rub - 10ml
BEGIN WITH THE BULGUR
Boil the kettle. Using a shallow bowl, submerge the bulgur wheat in 200ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and steam for 15-20 minutes until cooked. Fluff up with a fork, replace the plate, and set aside.
FOR THE FRESHNESS
Peel and slice the onion. Cut the cucumber into matchsticks. Drain and roughly chop the pickled peppers. In a small bowl, combine the yoghurt and the pesto. Season and set aside.
SOFT, SILKY ONION
Place a pan over medium-high heat with a drizzle of oil. When hot, add the sliced onion and fry for 4-5 minutes until soft, shifting occasionally. In the final minute, baste with ½ the rub. Remove from the pan and set aside.
NOW FOR THE PROTEIN
Return the pan to a high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When the pan is hot, fry the ostrich for 30-60 seconds per side. In the final minute, baste with the remaining rub.
COMBINE, THEN DINE!
In a bowl, combine the cooked bulgur, the cucumber matchsticks, the fried onion, the chopped pickled pepper, ¾ of the pesto yoghurt, and seasoning.
O-YUM OSTRICH
Make a bed of the loaded bulgur and top with the ostrich strips. Dollop over the remaining pesto yoghurt. Easy peasy, Chef!
Bulgur Wheat - 150ml
Onion - 1
Cucumber - 100g
Pickled Bell Peppers - 50g
Low Fat Plain Yoghurt - 60ml
Pesto Princess Basil Pesto - 40ml
Ostrich Strips - 300g
NOMU Moroccan Rub - 20ml
BEGIN WITH THE BULGUR
Boil the kettle. Using a shallow bowl, submerge the bulgur wheat in 300ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and steam for 15-20 minutes until cooked. Fluff up with a fork, replace the plate, and set aside.
FOR THE FRESHNESS
Peel and slice 1½ of the onions. Cut the cucumber into matchsticks. Drain and roughly chop the pickled peppers. In a small bowl, combine the yoghurt and the pesto. Season and set aside.
SOFT, SILKY ONION
Place a pan over medium-high heat with a drizzle of oil. When hot, add the sliced onion and fry for 5-6 minutes until soft, shifting occasionally. In the final minute, baste with ½ the rub. Remove from the pan and set aside.
NOW FOR THE PROTEIN
Return the pan to a high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When the pan is hot, fry the ostrich for 30-60 seconds per side. You may need to do this step in batches. In the final minute, baste with the remaining rub.
COMBINE, THEN DINE!
In a bowl, combine the cooked bulgur, the cucumber matchsticks, the fried onion, the chopped pickled pepper, ¾ of the pesto yoghurt, and seasoning.
O-YUM OSTRICH
Make a bed of the loaded bulgur and top with the ostrich strips. Dollop over the remaining pesto yoghurt. Easy peasy, Chef!
Bulgur Wheat - 225ml
Onions - 2
Cucumber - 150g
Pickled Bell Peppers - 75g
Low Fat Plain Yoghurt - 90ml
Pesto Princess Basil Pesto - 60ml
Ostrich Strips - 450g
NOMU Moroccan Rub - 30ml
BEGIN WITH THE BULGUR
Boil the kettle. Using a shallow bowl, submerge the bulgur wheat in 400ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and steam for 15-20 minutes until cooked. Fluff up with a fork, replace the plate, and set aside.
FOR THE FRESHNESS
Peel and slice the onions. Cut the cucumber into matchsticks. Drain and roughly chop the pickled peppers. In a small bowl, combine the yoghurt and the pesto. Season and set aside.
SOFT, SILKY ONION
Place a pan over medium-high heat with a drizzle of oil. When hot, add the sliced onion and fry for 5-6 minutes until soft, shifting occasionally. In the final minute, baste with ½ the rub. Remove from the pan and set aside.
NOW FOR THE PROTEIN
Return the pan to a high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When the pan is hot, fry the ostrich for 30-60 seconds per side. You may need to do this step in batches. In the final minute, baste with the remaining rub.
COMBINE, THEN DINE!
In a bowl, combine the cooked bulgur, the cucumber matchsticks, the fried onion, the chopped pickled pepper, ¾ of the pesto yoghurt, and seasoning.
O-YUM OSTRICH
Make a bed of the loaded bulgur and top with the ostrich strips. Dollop over the remaining pesto yoghurt. Easy peasy, Chef!
Bulgur Wheat - 300ml
Onions - 2
Cucumber - 200g
Pickled Bell Peppers - 100g
Low Fat Plain Yoghurt - 125ml
Pesto Princess Basil Pesto - 80ml
Ostrich Strips - 600g
NOMU Moroccan Rub - 40ml
Woolies Products in this dish
