Bask in the warm flavours of the desert with these Karoo-inspired tacos: soft rotis overflowing with strips of BBQ-spiced, free-range ostrich. Layered with dried apricots, rocket, pickled radish, and a tangy hummus dressing.
BBQ Ostrich Tacos
BBQ Ostrich Tacos
with hummus, dried apricots & warm rotis
Hands on Time: 20 - 30 minutes
Overall Time: 30 - 40 minutes
Ingredients:
- Dried Apricots
- Free-Range Ostrich Strips
- Green Leaves
- Hummus
- Julienne Carrot
- Lentils
- NOMU BBQ Rub
- Ostrich
- Pickling Liquid
- Radish
- Whole Wheat Cocktail Rotis
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter (optional)
A RUBY RED PICKLE
Place the sliced radish and pickling liquid in a bowl. Toss to coat and set aside to pickle.
CRISPY BITS
Place a pan (that has a lid) over a medium-high heat with a drizzle of oil. When hot, toast the drained lentils for 6-8 minutes until crispy. For the best results, only shift occasionally. On completion, season and remove the pan from the heat. Cover with the lid and set aside for serving.
WARM THE ROTIS
When the lentils are crispy, place a clean, dry pan over a medium heat. When hot, warm the rotis for about 1 minute per side until heated through and lightly toasted. Alternatively, spread them out on a plate in a single layer and warm up in the microwave for 30-60 seconds. Once heated, stack on a plate and cover with a tea towel to keep warm.
SPICED OSTRICH STRIPS
Return the pan to a high heat with a drizzle of oil. When hot, fry the ostrich strips for 2-3 minutes until browned but not cooked through, shifting occasionally. Stir in the BBQ Rub to taste and a knob of butter (optional). Fry for a further 2-3 minutes until cooked through and crisping up, shifting occasionally. Remove from the heat on completion.
HUMMUS DRESSING
Drain the pickled radish, reserving the liquid. Place the hummus in a bowl and mix in the reserved pickling liquid in 5ml increments until drizzling consistency, tasting as you go. Season to taste.
GET ROLLIN’
Lay out the golden rotis and load with the rinsed green leaves, julienne carrot, pickled radish, and BBQ ostrich strips. Sprinkle over the chopped apricots and crispy lentils and complete with splatters of hummus dressing. Roll up and eat up!
Radish - 20g
Pickling Liquid - 22.5ml
Lentils - 60g
Whole Wheat Cocktail Rotis - 4
Free-Range Ostrich Strips - 150g
NOMU BBQ Rub - 10ml
Hummus - 50ml
Green Leaves - 20g
Julienne Carrot - 75g
Dried Apricots - 20g
A RUBY RED PICKLE
Place the sliced radish and pickling liquid in a bowl. Toss to coat and set aside to pickle.
CRISPY BITS
Place a pan (that has a lid) over a medium-high heat with a drizzle of oil. When hot, toast the drained lentils for 8-10 minutes until crispy. For the best results, only shift occasionally. On completion, season and remove the pan from the heat. Cover with the lid and set aside for serving.
WARM THE ROTIS
When the lentils are crispy, place a clean, dry pan over a medium heat. When hot, warm the rotis for about 1 minute per side until heated through and lightly toasted. Alternatively, spread them out on a plate in a single layer and warm up in the microwave for 30-60 seconds. Once heated, stack on a plate and cover with a tea towel to keep warm.
SPICED OSTRICH STRIPS
Return the pan to a high heat with a drizzle of oil. When hot, fry the ostrich strips for 4-5 minutes until browned but not cooked through, shifting occasionally. Stir in the BBQ Rub to taste and a knob of butter (optional). Fry for a further 2-3 minutes until cooked through and crisping up, shifting occasionally. Remove from the heat on completion.
HUMMUS DRESSING
Drain the pickled radish, reserving the liquid. Place the hummus in a bowl and mix in the reserved pickling liquid in 5ml increments until drizzling consistency, tasting as you go. Season to taste.
GET ROLLIN’
Lay out the golden rotis and load with the rinsed green leaves, julienne carrot, pickled radish, and BBQ ostrich strips. Sprinkle over the chopped apricots and crispy lentils and complete with splatters of hummus dressing. Roll up and eat up!
Radish - 40g
Pickling Liquid - 45ml
Lentils - 120g
Whole Wheat Cocktail Rotis - 8
Free-Range Ostrich Strips - 300g
NOMU BBQ Rub - 20ml
Hummus - 100ml
Green Leaves - 40g
Julienne Carrot - 150g
Dried Apricots - 40g
A RUBY RED PICKLE
Place the sliced radish and pickling liquid in a bowl. Toss to coat and set aside to pickle.
CRISPY BITS
Place a pan (that has a lid) over a medium-high heat with a drizzle of oil. When hot, toast the drained lentils for 8-10 minutes until crispy. For the best results, only shift occasionally. On completion, season and remove the pan from the heat. Cover with the lid and set aside for serving.
WARM THE ROTIS
When the lentils are crispy, place a clean, dry pan over a medium heat. When hot, warm the rotis for about 1 minute per side until heated through and lightly toasted. Alternatively, spread them out on a plate in a single layer and warm up in the microwave for 30-60 seconds. Once heated, stack on a plate and cover with a tea towel to keep warm.
SPICED OSTRICH STRIPS
Return the pan to a high heat with a drizzle of oil. When hot, fry the ostrich strips for 4-5 minutes until browned but not cooked through, shifting occasionally. Stir in the BBQ Rub to taste and a knob of butter (optional). Fry for a further 2-3 minutes until cooked through and crisping up, shifting occasionally. Remove from the heat on completion.
HUMMUS DRESSING
Drain the pickled radish, reserving the liquid. Place the hummus in a bowl and mix in the reserved pickling liquid in 5ml increments until drizzling consistency, tasting as you go. Season to taste.
GET ROLLIN’
Lay out the golden rotis and load with the rinsed green leaves, julienne carrot, pickled radish, and BBQ ostrich strips. Sprinkle over the chopped apricots and crispy lentils and complete with splatters of hummus dressing. Roll up and eat up!
Radish - 40g
Pickling Liquid - 45ml
Lentils - 120g
Whole Wheat Cocktail Rotis - 8
Free-Range Ostrich Strips - 300g
NOMU BBQ Rub - 20ml
Hummus - 100ml
Green Leaves - 40g
Julienne Carrot - 150g
Dried Apricots - 40g
A RUBY RED PICKLE
Place the sliced radish and pickling liquid in a bowl. Toss to coat and set aside to pickle.
CRISPY BITS
Place a pan (that has a lid) over a medium-high heat with a drizzle of oil. When hot, toast the drained lentils for 8-10 minutes until crispy. For the best results, only shift occasionally. On completion, season and remove the pan from the heat. Cover with the lid and set aside for serving.
WARM THE ROTIS
When the lentils are crispy, place a large, clean pan over a medium heat. When hot, warm the rotis for about 1 minute per side until heated through and lightly toasted. Alternatively, spread them out on a plate in a single layer and warm up in the microwave for 30-60 seconds. Once heated, stack on a plate and cover with a tea towel to keep warm.
SPICED OSTRICH STRIPS
Return the pan to a high heat with a drizzle of oil. When hot, fry the ostrich strips for 4-5 minutes until browned but not cooked through, shifting occasionally. Stir in the BBQ Rub to taste and a knob of butter (optional). Fry for a further 2-3 minutes until cooked through and crisping up, shifting occasionally. Remove from the heat on completion.
HUMMUS DRESSING
Drain the pickled radish, reserving the liquid. Place the hummus in a bowl and mix in the reserved pickling liquid in 5ml increments until drizzling consistency, tasting as you go. Season to taste.
GET ROLLIN’
Lay out the golden rotis and load with the rinsed green leaves, julienne carrot, pickled radish, and BBQ ostrich strips. Sprinkle over the chopped apricots and crispy lentils and complete with splatters of hummus dressing. Roll up and eat up!
Radish - 80g
Pickling Liquid - 90ml
Lentils - 240g
Whole Wheat Cocktail Rotis - 16
Free-Range Ostrich Strips - 600g
NOMU BBQ Rub - 40ml
Hummus - 200ml
Green Leaves - 80g
Julienne Carrot - 300g
Dried Apricots - 80g
Woolies Products in this dish
