What are the main ingredients in Middle Eastern Ostrich Feast?

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

What is the nutritional information of Middle Eastern Ostrich Feast?

Calories: 1096, Carbs: 116 grams, Fat: grams, Protein: 66.5 grams, Sugar: 17.1 grams, Salt: 1160 grams

How do I prepare Middle Eastern Ostrich Feast?

CHICKPEAS: To a bowl, add the chickpeas, coat in oil, and season. When the roast reaches the halfway mark, scatter over the chickpeas and roast for the remaining time until crispy. TIME TO FEAST: Smear the whipped feta on the plate. Top with the dressed leaves and the roasted veg. Side with the ostrich slices and the pita quarters. Drizzle the tahini dressing over the roast and scatter over the chopped cranberries & pecan nuts. Well done, Chef! VEGGIE ROAST: Preheat the oven to 200°C. Spread the carrot wedges and the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). TOASTED PECANS: Place the chopped pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. FRY THE OSTRICH: 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. TOAST THE PITA: Return the pan, wiped down, to medium heat. When hot, toast the pitas until heated through, 30-60 seconds per side. Alternatively, place them on a plate and heat up in the microwave, 30-60 seconds. Cut into quarters. SOME PREP: In a small bowl, combine the yoghurt, the drained feta, and seasoning. Mash with a fork until smooth. Add water in 5ml increments if the mixture is not coming together. Alternatively, place in a blender and pulse until smooth. In a separate bowl, combine the tahini, the lemon juice (to taste), a sweetener, and 20ml of water. Mix to combine, and season. Dress the rinsed green leaves with olive oil and the lemon juice (to taste).

What should be prepared from my kitchen to make Middle Eastern Ostrich Feast?

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

Middle Eastern Ostrich Feast

The ultimate feast for your eyes and taste buds! Whipped feta forms the luscious base for perfectly oven roasted beets, carrots, and chickpeas. Sided with tender ostrich steak slices and toasted pita triangles. Drizzled with a zesty tahini dressing and finished off with a scattering of dried cranberries & toasted pecan nuts. A real showstopper, Chef!

Middle Eastern Ostrich Feast

with golden pita quarters & dried cranberries

Hands on Time: 25 - 50 minutes

Overall Time: 45 - 65 minutes

Download the Recipe for 2

Ingredients:

Beetroot
Carrot
Chickpeas
Danish-style Feta
Dried Cranberries
Free-range Ostrich Fillet
Green Leaves
Lemon Juice
Low Fat Plain Yoghurt
Ostrich
Pecan Nuts
Pita Bread
Pita Breads
Tahini

From your kitchen:

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

Serves 1

VEGGIE ROAST
Preheat the oven to 200°C. Spread the carrot wedges and the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
CHICKPEAS
To a bowl, add the chickpeas, coat in oil, and season. When the roast reaches the halfway mark, scatter over the chickpeas and roast for the remaining time until crispy.
TOASTED PECANS
Place the chopped pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
FRY THE OSTRICH
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.
TOAST THE PITA
Return the pan, wiped down, to medium heat. When hot, toast the pita until heated through, 30-60 seconds per side. Alternatively, place on a plate and heat up in the microwave, 30-60 seconds. Cut into quarters.
SOME PREP
In a small bowl, combine the yoghurt, the drained feta, and seasoning. Mash with a fork until smooth. Add water in 5ml increments if the mixture is not coming together. Alternatively, place in a blender and pulse until smooth. In a separate bowl, combine the tahini, the lemon juice (to taste), a sweetener, and 10ml of water. Mix to combine, and season. Dress the rinsed green leaves with olive oil and the lemon juice (to taste).
TIME TO FEAST
Smear the whipped feta on the plate. Top with the dressed leaves and the roasted veg. Side with the ostrich slices and the pita quarters. Drizzle the tahini dressing over the roast and scatter over the chopped cranberries & pecan nuts. Well done, Chef!

Carrot - 120g
Beetroot - 150g
Chickpeas - 120g
Pecan Nuts - 10g
Free-range Ostrich Fillet - 150g
Pita Bread - 1
Low Fat Plain Yoghurt - 50ml
Danish-style Feta - 40g
Lemon Juice - 15ml
Tahini - 10ml
Green Leaves - 20g
Dried Cranberries - 10g

Download the Recipe

Serves 2

VEGGIE ROAST
Preheat the oven to 200°C. Spread the carrot wedges and the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
CHICKPEAS
To a bowl, add the chickpeas, coat in oil, and season. When the roast reaches the halfway mark, scatter over the chickpeas and roast for the remaining time until crispy.
TOASTED PECANS
Place the chopped pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
FRY THE OSTRICH
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.
TOAST THE PITA
Return the pan, wiped down, to medium heat. When hot, toast the pitas until heated through, 30-60 seconds per side. Alternatively, place them on a plate and heat up in the microwave, 30-60 seconds. Cut into quarters.
SOME PREP
In a small bowl, combine the yoghurt, the drained feta, and seasoning. Mash with a fork until smooth. Add water in 5ml increments if the mixture is not coming together. Alternatively, place in a blender and pulse until smooth. In a separate bowl, combine the tahini, the lemon juice (to taste), a sweetener, and 20ml of water. Mix to combine, and season. Dress the rinsed green leaves with olive oil and the lemon juice (to taste).
TIME TO FEAST
Smear the whipped feta on the plate. Top with the dressed leaves and the roasted veg. Side with the ostrich slices and the pita quarters. Drizzle the tahini dressing over the roast and scatter over the chopped cranberries & pecan nuts. Well done, Chef!

Carrot - 240g
Beetroot - 300g
Chickpeas - 240g
Pecan Nuts - 20g
Free-range Ostrich Fillet - 300g
Pita Breads - 2
Low Fat Plain Yoghurt - 100ml
Danish-style Feta - 80g
Lemon Juice - 30ml
Tahini - 20ml
Green Leaves - 40g
Dried Cranberries - 20g

Download the Recipe

Serves 3

VEGGIE ROAST
Preheat the oven to 200°C. Spread the carrot wedges and the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
CHICKPEAS
To a bowl, add the chickpeas, coat in oil, and season. When the roast reaches the halfway mark, scatter over the chickpeas and roast for the remaining time until crispy.
TOASTED PECANS
Place the chopped pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
FRY THE OSTRICH
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.
TOAST THE PITA
Return the pan, wiped down, to medium heat. When hot, toast the pitas until heated through, 30-60 seconds per side. Alternatively, place them on a plate and heat up in the microwave, 30-60 seconds. Cut into quarters.
SOME PREP
In a small bowl, combine the yoghurt, the drained feta, and seasoning. Mash with a fork until smooth. Add water in 5ml increments if the mixture is not coming together. Alternatively, place in a blender and pulse until smooth. In a separate bowl, combine the tahini, the lemon juice (to taste), a sweetener, and 30ml of water. Mix to combine, and season. Dress the rinsed green leaves with olive oil and the lemon juice (to taste).
TIME TO FEAST
Smear the whipped feta on the plate. Top with the dressed leaves and the roasted veg. Side with the ostrich slices and the pita quarters. Drizzle the tahini dressing over the roast and scatter over the chopped cranberries & pecan nuts. Well done, Chef!

Carrot - 360g
Beetroot - 450g
Chickpeas - 360g
Pecan Nuts - 30g
Free-range Ostrich Fillet - 450g
Pita Breads - 3
Low Fat Plain Yoghurt - 150ml
Danish-style Feta - 120g
Lemon Juice - 45ml
Tahini - 30ml
Green Leaves - 60g
Dried Cranberries - 30g

Download the Recipe

Serves 4

VEGGIE ROAST
Preheat the oven to 200°C. Spread the carrot wedges and the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
CHICKPEAS
To a bowl, add the chickpeas, coat in oil, and season. When the roast reaches the halfway mark, scatter over the chickpeas and roast for the remaining time until crispy.
TOASTED PECANS
Place the chopped pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
FRY THE OSTRICH
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.
TOAST THE PITA
Return the pan, wiped down, to medium heat. When hot, toast the pitas until heated through, 30-60 seconds per side. Alternatively, place them on a plate and heat up in the microwave, 30-60 seconds. Cut into quarters.
SOME PREP
In a small bowl, combine the yoghurt, the drained feta, and seasoning. Mash with a fork until smooth. Add water in 5ml increments if the mixture is not coming together. Alternatively, place in a blender and pulse until smooth. In a separate bowl, combine the tahini, the lemon juice (to taste), a sweetener, and 40ml of water. Mix to combine, and season. Dress the rinsed green leaves with olive oil and the lemon juice (to taste).
TIME TO FEAST
Smear the whipped feta on the plate. Top with the dressed leaves and the roasted veg. Side with the ostrich slices and the pita quarters. Drizzle the tahini dressing over the roast and scatter over the chopped cranberries & pecan nuts. Well done, Chef!