What are the main ingredients in Mixed Olive Salsa & Ostrich Fillet?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

What is the nutritional information of Mixed Olive Salsa & Ostrich Fillet?

Calories: 617, Carbs: 60 grams, Fat: grams, Protein: 48.7 grams, Sugar: 13.6 grams, Salt: 883 grams

How do I prepare Mixed Olive Salsa & Ostrich Fillet?

IT’S GETTING STEAMY: Boil the kettle. Place the couscous in a bowl with 150ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork. RELISH THE MOMENT: Rinse and roughly chop the mixed olives. Place in a bowl with 1⁄2 the lemon juice, the grated garlic, the chilli flakes (to taste), 20ml of olive oil, and seasoning. Set aside. In a separate bowl, season the yoghurt and set aside. EASY & YUM!: Plate up the ostrich slices and spoon over the olive salsa. Side with the loaded couscous salad and top with dollops of yoghurt. Amazing, Chef! SIZZLING STEAK: Return the pan to medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning. ALL TOGETHER NOW: When the couscous is cooked, add the diced tomatoes, the softened carrots, the rinsed green leaves, a drizzle of oil, the remaining lemon juice, and seasoning. Crumble in the drained feta and toss until combined. CAN YOU DO CARROT-E?: Place a pan (with a lid) over medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the carrot rounds until slightly softened and starting to brown, 2-3 minutes (shifting occasionally). Pour in 200ml of boiling water, cover, and simmer until soft, 4-5 minutes. Remove from the pan.

What should be prepared from my kitchen to make Mixed Olive Salsa & Ostrich Fillet?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

Mixed Olive Salsa & Ostrich Fillet

Beautifully browned ostrich fillet is doused in a mixed olive relish loaded with olives, lemon juice, and chilli flakes. Sided with a couscous salad laced with tomatoes & Danish-style feta – simple, but definitely not lacking in flavour!

Mixed Olive Salsa & Ostrich Fillet

with tomatoes, Danish-style feta & chilli flakes

Hands on Time: 15 - 25 minutes

Overall Time: 30 - 35 minutes

Download the Recipe for 2

Ingredients:

Carrot
Couscous
Danish-style Feta
Dried Chilli Flakes
Free-range Ostrich Fillet
Garlic Clove
Garlic Cloves
Green Leaves
Lemon Juice
Low Fat Plain Yoghurt
Mixed Olives
Ostrich
Tomato
Tomatoes

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Butter

Photo of Mixed Olive Salsa & Ostrich Fillet

Serves 1

IT’S GETTING STEAMY
Boil the kettle. Place the couscous in a bowl with 75ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
CAN YOU DO CARROT-E?
Place a pan (with a lid) over medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the carrot rounds until slightly softened and starting to brown, 2-3 minutes (shifting occasionally). Pour in 100ml of boiling water, cover, and simmer until soft, 4-5 minutes. Remove from the pan.
RELISH THE MOMENT
Rinse and roughly chop the mixed olives. Place in a bowl with 1⁄2 the lemon juice, the grated garlic, the chilli flakes (to taste), 10ml of olive oil, and seasoning. Set aside. In a separate bowl, season the yoghurt and set aside.
SIZZLING STEAK
Return the pan to medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
ALL TOGETHER NOW
When the couscous is cooked, add the diced tomatoes, the softened carrots, the rinsed green leaves, a drizzle of oil, the remaining lemon juice, and seasoning. Crumble in the drained feta and toss until combined.
EASY & YUM!
Plate up the ostrich slices and spoon over the olive salsa. Side with the loaded couscous salad and top with dollops of yoghurt. Amazing, Chef!

Couscous - 75ml
Carrot - 120g
Mixed Olives - 40g
Lemon Juice - 10ml
Garlic Clove - 1
Dried Chilli Flakes - 5ml
Low Fat Plain Yoghurt - 40ml
Free-range Ostrich Fillet - 150g
Tomato - 1
Green Leaves - 20g
Danish-style Feta - 25g

Download the Recipe

Serves 2

IT’S GETTING STEAMY
Boil the kettle. Place the couscous in a bowl with 150ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
CAN YOU DO CARROT-E?
Place a pan (with a lid) over medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the carrot rounds until slightly softened and starting to brown, 2-3 minutes (shifting occasionally). Pour in 200ml of boiling water, cover, and simmer until soft, 4-5 minutes. Remove from the pan.
RELISH THE MOMENT
Rinse and roughly chop the mixed olives. Place in a bowl with 1⁄2 the lemon juice, the grated garlic, the chilli flakes (to taste), 20ml of olive oil, and seasoning. Set aside. In a separate bowl, season the yoghurt and set aside.
SIZZLING STEAK
Return the pan to medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
ALL TOGETHER NOW
When the couscous is cooked, add the diced tomatoes, the softened carrots, the rinsed green leaves, a drizzle of oil, the remaining lemon juice, and seasoning. Crumble in the drained feta and toss until combined.
EASY & YUM!
Plate up the ostrich slices and spoon over the olive salsa. Side with the loaded couscous salad and top with dollops of yoghurt. Amazing, Chef!

Couscous - 150ml
Carrot - 240g
Mixed Olives - 80g
Lemon Juice - 20ml
Garlic Clove - 1
Dried Chilli Flakes - 10ml
Low Fat Plain Yoghurt - 80ml
Free-range Ostrich Fillet - 300g
Tomatoes - 2
Green Leaves - 40g
Danish-style Feta - 50g

Download the Recipe

Serves 3

IT’S GETTING STEAMY
Boil the kettle. Place the couscous in a bowl with 225ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
CAN YOU DO CARROT-E?
Place a pan (with a lid) over medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the carrot rounds until slightly softened and starting to brown, 2-3 minutes (shifting occasionally). Pour in 300ml of boiling water, cover, and simmer until soft, 5-6 minutes. Remove from the pan.
RELISH THE MOMENT
Rinse and roughly chop the mixed olives. Place in a bowl with ½ the lemon juice, the grated garlic, the chilli flakes (to taste), 30ml of olive oil, and seasoning. Set aside. In a separate bowl, season the yoghurt and set aside.
SIZZLING STEAK
Return the pan to medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
ALL TOGETHER NOW
When the couscous is cooked, add the diced tomatoes, the softened carrots, the rinsed green leaves, a drizzle of oil, the remaining lemon juice, and seasoning. Crumble in the drained feta and toss until combined.
EASY & YUM!
Plate up the ostrich slices and spoon over the olive salsa. Side with the loaded couscous salad and top with dollops of yoghurt. Amazing, Chef!

Couscous - 225ml
Carrot - 360g
Mixed Olives - 120g
Lemon Juice - 30ml
Garlic Cloves - 2
Dried Chilli Flakes - 15ml
Low Fat Plain Yoghurt - 125ml
Free-range Ostrich Fillet - 450g
Tomatoes - 3
Green Leaves - 60g
Danish-style Feta - 75g

Download the Recipe

Serves 4

IT’S GETTING STEAMY
Boil the kettle. Place the couscous in a bowl with 300ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
CAN YOU DO CARROT-E?
Place a pan (with a lid) over medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the carrot rounds until slightly softened and starting to brown, 2-3 minutes (shifting occasionally). Pour in 400ml of boiling water, cover with the lid, and simmer until soft, 5-6 minutes. Remove from the pan.
RELISH THE MOMENT
Rinse and roughly chop the mixed olives. Place in a bowl with 1⁄2 the lemon juice, the grated garlic, the chilli flakes (to taste), 40ml of olive oil, and seasoning. Set aside. In a separate bowl, season the yoghurt and set aside.
SIZZLING STEAK
Return the pan to medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
ALL TOGETHER NOW
When the couscous is cooked, add the diced tomatoes, the softened carrots, the rinsed green leaves, a drizzle of oil, the remaining lemon juice, and seasoning. Crumble in the drained feta and toss until combined.
EASY & YUM!
Plate up the ostrich slices and spoon over the olive salsa. Side with the loaded couscous salad and top with dollops of yoghurt. Amazing, Chef!