Instead of using a pita to fill with your favourite flavours, let’s show you how to serve it as an edible alternative for your fork with this mouthwatering Mediterranean meal, featuring a loaded ostrich mince, dotted with silky onion & lightly charred bell peppers, topped with briny olives, tangy sun-dried tomatoes, cooling cucumber, & peppery basil.
Mediterranean Ostrich Bowl
Mediterranean Ostrich Bowl
with toasted pita triangles
Hands on Time: 15 - 25 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Apple Cider Vinegar
- Bell Pepper
- Bell Peppers
- Cucumber
- Free-range Ostrich Mince
- Fresh Basil
- NOMU One For All Rub
- Ostrich
- Pita Bread
- Pita Breads
- Pitted Kalamata Olives
- Sliced Onion
- Sun-Dried Tomatoes
- Tomato Paste
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
MOUTHWATERING MINCE
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Add the sliced onions and the peppers. Fry until lightly charred, 4-5 minutes (shifting occasionally). Add the NOMU rub, the tomato paste, and fry until fragrant, 2-3 minutes.
A LITTLE BIT SAUCY
Add 50ml of water to the pan and simmer until thickening, 2-3 minutes. Remove from the heat and season.
SOME PREP
In a bowl, combine the diced cucumber, the vinegar, and season. Drain the liquid before serving. Place a clean pan over medium heat. When hot, toast the pita until heated through, 30-60 seconds per side. Alternatively, place it on a plate and heat up in the microwave, 30-60 seconds. Cut into quarters.
DINNER IS READY
Bowl up the loaded mince. Scatter over the drained sun-dried tomatoes, the chopped olives, the cucumber, and the torn basil. Serve alongside the pita quarters. Enjoy, Chef!
Free-range Ostrich Mince - 150g
Sliced Onion - 75g
Bell Pepper - 1
NOMU One For All Rub - 10ml
Tomato Paste - 20ml
Cucumber - 100g
Apple Cider Vinegar - 15ml
Pita Bread - 1
Sun-dried Tomatoes - 30g
Pitted Kalamata Olives - 30g
Fresh Basil - 3g
MOUTHWATERING MINCE
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Add the sliced onions and the peppers. Fry until lightly charred, 4-5 minutes (shifting occasionally). Add the NOMU rub, the tomato paste, and fry until fragrant, 2-3 minutes.
A LITTLE BIT SAUCY
Add 100ml of water to the pan and simmer until thickening, 2-3 minutes. Remove from the heat and season.
SOME PREP
In a bowl, combine the diced cucumber, the vinegar, and season. Drain the liquid before serving. Place a clean pan over 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.
DINNER IS READY
Bowl up the loaded mince. Scatter over the drained sun-dried tomatoes, the chopped olives, the cucumber, and the torn basil. Serve alongside the pita quarters. Enjoy, Chef!
Free-range Ostrich Mince - 300g
Sliced Onion - 75g
Bell Pepper - 1
Tomato Paste - 40ml
NOMU One For All Rub - 20ml
Cucumber - 200g
Apple Cider Vinegar - 30ml
Pita Breads - 2
Sun-dried Tomatoes - 60g
Pitted Kalamata Olives - 60g
Fresh Basil - 5g
MOUTHWATERING MINCE
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Add the sliced onions and the peppers. Fry until lightly charred, 6-8 minutes (shifting occasionally). Add the NOMU rub, the tomato paste, and fry until fragrant, 3-4 minutes.
A LITTLE BIT SAUCY
Add 150ml of water to the pan and simmer until thickening, 3-4 minutes. Remove from the heat and season.
SOME PREP
In a bowl, combine the diced cucumber, the vinegar, and season. Drain the liquid before serving. Place a clean pan over 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.
DINNER IS READY
Bowl up the loaded mince. Scatter over the drained sun-dried tomatoes, the chopped olives, the cucumber, and the torn basil. Serve alongside the pita quarters. Enjoy, Chef!
Free-range Ostrich Mince - 450g
Sliced Onion - 150g
Bell Peppers - 2
NOMU One For All Rub - 30ml
Tomato Paste - 60ml
Cucumber - 300g
Apple Cider Vinegar - 45ml
Pita Breads - 3
Sun-dried Tomatoes - 90g
Pitted Kalamata Olives - 09g
Fresh Basil - 8g
MOUTHWATERING MINCE
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Add the sliced onions and the peppers. Fry until lightly charred, 6-8 minutes (shifting occasionally). Add the NOMU rub, the tomato paste, and fry until fragrant, 3-4 minutes.
A LITTLE BIT SAUCY
Add 200ml of water to the pan and simmer until thickening, 3-4 minutes. Remove from the heat and season.
SOME PREP
In a bowl, combine the diced cucumber, the vinegar, and season. Drain the liquid before serving. Place a clean pan over 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.
DINNER IS READY
Bowl up the loaded mince. Scatter over the drained sun-dried tomatoes, the chopped olives, the cucumber, and the torn basil. Serve alongside the pita quarters. Enjoy, Chef!
Free-range Ostrich Mince - 600g
Sliced Onion - 150g
Bell Peppers - 2
NOMU One For All Rub - 40ml
Tomato Paste - 80ml
Cucumber - 400g
Apple Cider Vinegar - 60ml
Pita Breads - 4
Sun-dried Tomatoes - 120g
Pitted Kalamata Olives - 120g
Fresh Basil - 10g
Woolies Products in this dish
