What are the main ingredients in Seared Ostrich & Hummus Tabbouleh?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel

What is the nutritional information of Seared Ostrich & Hummus Tabbouleh?

Calories: 808, Carbs: 93 grams, Fat: grams, Protein: 52.9 grams, Sugar: 10.3 grams, Salt: 1074 grams

How do I prepare Seared Ostrich & Hummus Tabbouleh?

HALF TIME: When the butternut reaches the halfway mark, remove from the oven and give it a shift. Sprinkle over the dukkah and return to the oven for the remaining roasting time until cooked through and crisping up. AND OFF WE GO…: Preheat the oven to 200°C. Place the butternut chunks on a roasting tray. Coat in oil, season and spread out. Roast in the oven for 30-35 minutes. Place the vinegar in a salad bowl with 80ml of warm water, and whisk in 2 tsp of a sweetener of choice until dissolved. Add in the halved baby tomatoes and diced cucumber, toss to coat, and set aside to pickle. COOK THE MILLET: Place a pot over a medium heat. When hot, add the millet and cook for 1-3 minutes until slightly toasted, shifting occasionally. Pour in 300ml of salted water, stir through the stock, and cover. Once boiling, reduce the heat and gently simmer for 10-12 minutes until the water has been absorbed and the millet is cooked. If it starts to dry out, add more water to continue cooking. On completion, drain if necessary and return to the pot. Fluff up with a fork and toss through a drizzle of oil. Replace the lid and set aside to keep warm. CRUNCHY SEEDS & SMOOTH DRESSING: Place the seeds in a pan over a medium heat. Toast for 3-5 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. Combine the hummus with ¾ of the chopped parsley. Loosen with water in 5ml increments until drizzling consistency. Season to taste. YOU’RE ALMOST THERE: Place a pan over a medium heat with a drizzle of oil. Pat the ostrich steaks dry with paper towel. When the pan is hot, fry the steaks for 8-9 minutes, shifting and turning as they colour until browned all over and cooked to preference. Remove from the pan on completion and set aside. Allow to rest for 5 minutes before slicing. Lightly season the slices. Drain the liquid from the pickle – reserve for drizzling over your meal. DINNER TIME: Make a bed of fluffy millet, top with dukkah butternut, pickled cucumber and tomato, and finish with the ostrich slices. Drizzle over the hummus dressing, scatter over the toasted seeds, and garnish with the remaining chopped parsley.

What should be prepared from my kitchen to make Seared Ostrich & Hummus Tabbouleh?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel

Seared Ostrich & Hummus Tabbouleh

This deconstructed tabbouleh features a whirl of inviting flavours: a lean, juicy cut of ostrich, butternut roasted in nutty dukkah, quick pickled tomato and cucumber, and fragrant millet – all soaked in a thick hummus and parsley dressing.

Seared Ostrich & Hummus Tabbouleh

with dukkah-crusted butternut, millet & a tangy pickle

Hands on Time: 20 - 35 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Baby Tomatoes
Butternut
Cucumber
Dukkah
Free-range Ostrich Steak
Fresh Parsley
Hummus
Millet
Ostrich
Parsley
Pumpkin & Sunflower Seed Mix
Vegetable Stock
White Wine Vinegar

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Paper Towel

Photo of Seared Ostrich & Hummus Tabbouleh

Serves 1

AND OFF WE GO…
Preheat the oven to 200°C. Place the butternut chunks on a roasting tray. Coat in oil, season and spread out. Roast in the oven for 30-35 minutes. Place the vinegar in a salad bowl with 40ml of warm water, and whisk in 1 tsp of a sweetener of choice until dissolved. Add in the halved baby tomatoes and diced cucumber, toss to coat, and set aside to pickle.
COOK THE MILLET
Place a pot over a medium heat. When hot, add the millet and cook for 1-3 minutes until slightly toasted, shifting occasionally. Pour in 150ml of salted water, stir through the stock, and cover. Once boiling, reduce the heat and gently simmer for 10-12 minutes until the water has been absorbed and the millet is cooked. If it starts to dry out, add more water to continue cooking. On completion, drain if necessary and return to the pot. Fluff up with a fork and toss through a drizzle of oil. Replace the lid and set aside to keep warm.
HALF TIME
When the butternut reaches the halfway mark, remove from the oven and give it a shift. Sprinkle over the dukkah and return to the oven for the remaining roasting time until cooked through and crisping up.
CRUNCHY SEEDS & SMOOTH DRESSING
Place the seeds in a pan over a medium heat. Toast for 3-5 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. Combine the hummus with ¾ of the chopped parsley. Loosen with water in 5ml increments until drizzling consistency. Season to taste.
YOU’RE ALMOST THERE
Place a pan over a medium heat with a drizzle of oil. Pat the ostrich steak dry with paper towel. When the pan is hot, fry the steak for 8-9 minutes, shifting and turning as it colours until browned all over and cooked to preference. Remove from the pan on completion and set aside. Allow to rest for 5 minutes before thinly slicing. Lightly season the slices. Drain the liquid from the pickle – reserve for drizzling over your meal.
DINNER TIME
Make a bed of fluffy millet, top with dukkah butternut, pickled cucumber and tomato, and finish with the ostrich slices. Drizzle over the hummus dressing, scatter over the toasted seeds, and garnish with the remaining chopped parsley.

Butternut - 250g
White Wine Vinegar - 10ml
Baby Tomatoes - 80g
Cucumber - 50g
Millet - 75ml
Vegetable Stock - 5ml
Dukkah - 20ml
Pumpkin & Sunflower Seed Mix - 10g
Hummus - 50ml
Parsley - 2g
Free-range Ostrich Steak - 160g

Download the Recipe

Serves 2

AND OFF WE GO…
Preheat the oven to 200°C. Place the butternut chunks on a roasting tray. Coat in oil, season and spread out. Roast in the oven for 30-35 minutes. Place the vinegar in a salad bowl with 80ml of warm water, and whisk in 2 tsp of a sweetener of choice until dissolved. Add in the halved baby tomatoes and diced cucumber, toss to coat, and set aside to pickle.
COOK THE MILLET
Place a pot over a medium heat. When hot, add the millet and cook for 1-3 minutes until slightly toasted, shifting occasionally. Pour in 300ml of salted water, stir through the stock, and cover. Once boiling, reduce the heat and gently simmer for 10-12 minutes until the water has been absorbed and the millet is cooked. If it starts to dry out, add more water to continue cooking. On completion, drain if necessary and return to the pot. Fluff up with a fork and toss through a drizzle of oil. Replace the lid and set aside to keep warm.
HALF TIME
When the butternut reaches the halfway mark, remove from the oven and give it a shift. Sprinkle over the dukkah and return to the oven for the remaining roasting time until cooked through and crisping up.
CRUNCHY SEEDS & SMOOTH DRESSING
Place the seeds in a pan over a medium heat. Toast for 3-5 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. Combine the hummus with ¾ of the chopped parsley. Loosen with water in 5ml increments until drizzling consistency. Season to taste.
YOU’RE ALMOST THERE
Place a pan over a medium heat with a drizzle of oil. Pat the ostrich steaks dry with paper towel. When the pan is hot, fry the steaks for 8-9 minutes, shifting and turning as they colour until browned all over and cooked to preference. Remove from the pan on completion and set aside. Allow to rest for 5 minutes before slicing. Lightly season the slices. Drain the liquid from the pickle – reserve for drizzling over your meal.
DINNER TIME
Make a bed of fluffy millet, top with dukkah butternut, pickled cucumber and tomato, and finish with the ostrich slices. Drizzle over the hummus dressing, scatter over the toasted seeds, and garnish with the remaining chopped parsley.

Butternut - 500g
White Wine Vinegar - 20ml
Baby Tomatoes - 160g
Cucumber - 100g
Millet - 150ml
Vegetable Stock - 10ml
Dukkah - 45ml
Pumpkin & Sunflower Seed Mix - 20g
Hummus - 100ml
Fresh Parsley - 4g
Free-range Ostrich Steak - 320g

Download the Recipe

Serves 3

AND OFF WE GO…
Preheat the oven to 200°C. Place the butternut chunks on a roasting tray. Coat in oil, season and spread out. Roast in the oven for 35-40 minutes. Place the vinegar in a salad bowl with 120ml of warm water, and whisk in 1 tbsp of a sweetener of choice until dissolved. Add in the halved baby tomatoes and diced cucumber, toss to coat, and set aside to pickle.
COOK THE MILLET
Place a large pot over a medium heat. When hot, add the millet and cook for 2-4 minutes until slightly toasted, shifting occasionally. Pour in 450ml of salted water, stir through the stock, and cover. Once boiling, reduce the heat and gently simmer for 10-12 minutes until the water has been absorbed and the millet is cooked. If it starts to dry out, add more water to continue cooking. On completion, drain if necessary and return to the pot. Fluff up with a fork and toss through a drizzle of oil. Replace the lid and set aside to keep warm.
HALF TIME
When the butternut reaches the halfway mark, remove from the oven and give it a shift. Sprinkle over the dukkah and return to the oven for the remaining roasting time until cooked through and crisping up.
CRUNCHY SEEDS & SMOOTH DRESSING
Place the seeds in a pan over a medium heat. Toast for 3-5 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. Combine the hummus with ¾ of the chopped parsley. Loosen with water in 5ml increments until drizzling consistency. Season to taste.
YOU’RE ALMOST THERE
Place a pan over a medium heat with a drizzle of oil. Pat the ostrich steaks dry with paper towel. When the pan is hot, fry the steaks for 8-9 minutes, shifting and turning as they colour until browned all over and cooked to preference. Remove from the pan on completion and set aside. Allow to rest for 5 minutes before slicing. Lightly season the slices. Drain the liquid from the pickle – reserve for drizzling over your meal.
DINNER TIME
Make a bed of fluffy millet, top with dukkah butternut, pickled cucumber and tomato, and finish with the ostrich slices. Drizzle over the hummus dressing, scatter over the toasted seeds, and garnish with the remaining chopped parsley.

Butternut - 750g
White Wine Vinegar - 30ml
Baby Tomatoes - 240g
Cucumber - 150g
Millet - 225ml
Vegetable Stock - 15ml
Dukkah - 65ml
Pumpkin & Sunflower Seed Mix - 30g
Hummus - 150ml
Fresh Parsley - 6g
Free-range Ostrich Steak - 480g

Download the Recipe

Serves 4

AND OFF WE GO…
Preheat the oven to 200°C. Place the butternut chunks on a roasting tray. Coat in oil, season and spread out. Roast in the oven for 35-40 minutes. Place the vinegar in a salad bowl with 160ml of warm water, and whisk in 1¼ tbsp of a sweetener of choice until dissolved. Add in the halved baby tomatoes and diced cucumber, toss to coat, and set aside to pickle.
COOK THE MILLET
Place a large pot over a medium heat. When hot, add the millet and cook for 2-4 minutes until slightly toasted, shifting occasionally. Pour in 600ml of salted water, stir through the stock, and cover. Once boiling, reduce the heat and gently simmer for 10-12 minutes until the water has been absorbed and the millet is cooked. If it starts to dry out, add more water to continue cooking. On completion, drain if necessary and return to the pot. Fluff up with a fork and toss through a drizzle of oil. Replace the lid and set aside to keep warm.
HALF TIME
When the butternut reaches the halfway mark, remove from the oven and give it a shift. Sprinkle over the dukkah and return to the oven for the remaining roasting time until cooked through and crisping up.
CRUNCHY SEEDS & SMOOTH DRESSING
Place the seeds in a pan over a medium heat. Toast for 3-5 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. Combine the hummus with ¾ of the chopped parsley. Loosen with water in 5ml increments until drizzling consistency. Season to taste.
YOU’RE ALMOST THERE
Place a pan over a medium heat with a drizzle of oil. Pat the ostrich steaks dry with paper towel. When the pan is hot, fry the steaks for 8-9 minutes, shifting and turning as they colour until browned all over and cooked to preference. Remove from the pan on completion and set aside. Allow to rest for 5 minutes before slicing. Lightly season the slices. Drain the liquid from the pickle – reserve for drizzling over your meal.
DINNER TIME
Make a bed of fluffy millet, top with dukkah butternut, pickled cucumber and tomato, and finish with the ostrich slices. Drizzle over the hummus dressing, scatter over the toasted seeds, and garnish with the remaining chopped parsley.