As one of the earliest types of breads, you will use the tried-and-tested flatbread as your base for Pesto Princess Harissa Paste-covered ostrich, loaded with dots of spring onion, & earthy spinach. Finished with dollops of tzatziki and crunchy walnuts.
Harissa Ostrich Flatbreads
Harissa Ostrich Flatbreads
with tzatziki & walnuts
Hands on Time: 15 - 20 minutes
Overall Time: 15 - 20 minutes
Ingredients:
- Flatbread
- Flatbreads
- Free-range Ostrich Chunks
- Harissa Paste
- Ostrich
- Pesto Princess Harissa Paste
- Spinach
- Spring Onion
- Spring Onions
- Tzatziki
- Walnuts
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
OSTRICH
Place a pan over medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel and roughly chop. When hot, fry the ostrich and the sliced spring onions until lightly golden, 1-2 minutes (shifting occasionally). Add the harissa paste and 50ml of water. Simmer until thick and saucy, 2-3 minutes. Mix in the rinsed spinach, remove from the heat, and season.
FLATBREAD
Place a pan over medium heat. When hot, toast the naan until golden, 1-2 minutes per side.
DINNER IS READY
Arrange the toasted flatbread on a plate, top with the harissa-ostrich and small dollops of tzatziki. Sprinkle the walnuts over. Tuck in, Chef!
Free-range Ostrich Chunks - 150g
Spring Onion - 1
Harissa Paste - 50ml
Spinach - 20g
Flatbread - 1
Tzatziki - 50ml
Walnuts - 15g
OSTRICH
Place a pan over medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel and roughly chop. When hot, fry the ostrich and the sliced spring onions until lightly golden, 1-2 minutes (shifting occasionally). Add the harissa paste and 100ml of water. Simmer until thick and saucy, 2-3 minutes. Mix in the rinsed spinach, remove from the heat, and season.
FLATBREADS
Place a pan over medium heat. When hot, toast the naan until golden, 1-2 minutes per side.
DINNER IS READY
Arrange the toasted flatbreads on a plate, top with the harissa-ostrich and small dollops of tzatziki. Sprinkle the walnuts over. Tuck in, Chef!
Free-range Ostrich Chunks - 300g
Spring Onions - 2
Harissa Paste - 100ml
Spinach - 40g
Flatbreads - 2
Tzatziki - 100ml
Walnuts - 30g
OSTRICH
Place a pan over medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel and roughly chop. When hot, fry the ostrich and the sliced spring onions until lightly golden, 2-3 minutes (shifting occasionally). Add the harissa paste and 150ml of water. Simmer until thick and saucy, 3-4 minutes. Mix in the rinsed spinach, remove from the heat, and season.
FLATBREADS
Place a pan over medium heat. When hot, toast the naan until golden, 1-2 minutes per side.
DINNER IS READY
Arrange the toasted flatbreads on a plate, top with the harissa-ostrich and small dollops of tzatziki. Sprinkle the walnuts over. Tuck in, Chef!
Free-range Ostrich Chunks - 450g
Spring Onions - 3
Harissa Paste - 150ml
Spinach - 60g
Flatbreads - 3
Tzatziki - 150ml
Walnuts - 45g
OSTRICH
Place a pan over medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel and roughly chop. When hot, fry the ostrich and the sliced spring onions until lightly golden, 2-3 minutes (shifting occasionally). Add the harissa paste and 200ml of water. Simmer until thick and saucy, 3-4 minutes. Mix in the rinsed spinach, remove from the heat, and season.
FLATBREADS
Place a pan over medium heat. When hot, toast the naan until golden, 1-2 minutes per side.
DINNER IS READY
Arrange the toasted flatbreads on a plate, top with the harissa-ostrich and small dollops of tzatziki. Sprinkle the walnuts over. Tuck in, Chef!
Free-range Ostrich Chunks - 600g
Spring Onions - 4
Pesto Princess Harissa Paste - 200ml
Spinach - 80g
Flatbreads - 4
Tzatziki - 200ml
Walnuts - 60g
Woolies Products in this dish
