eCook Meal
Moroccan Ostrich Fillet Bowl
with roasted butternut & a harissa yoghurt
Swap the formal dinner table for a low table and a scattering of comfy cushions and have an authentic Moroccan dining experience tonight, Chef! At the centre will be a delicious meal of dukkah-spiced butternut, served with seared ostrich slices. Featuring aromatic harissa-spiced coconut yoghurt, toasted pumpkin seeds and briny olives.
Serving guide
Choose your portion size.
DELISH DUKKAH VEG
Preheat the oven to 200°C. Spread the Butternut on a roasting tray. Lightly coat in cooking spray or a drizzle of oil (optional), ½ the Moroccan spice mix, and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
PUMPKIN SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
CRISPY Kale
Place the Kale in a bowl and lightly add cooking spray or a drizzle of oil (optional) and seasoning. Using your hands, gently massage until softened and coated. When the Butternut has 10 minutes remaining, give the tray a shift and scatter over the dressed kale. Roast for the remaining time.
HARISSA YOGHURT
In a small bowl, combine the harissa paste and the coconut yoghurt. Loosen with water in 5ml increments until drizzling consistency. Season and set aside.
SPICY, SEARED STEAK
Return the pan over medium-high heat and lightly add cooking spray or add a drizzle of oil to the pan (optional). 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 minute, baste with the remaining Moroccan spice mix. Remove from the pan and rest for 5 minutes before slicing and seasoning.
MMMOROCCAN MEAL
Bowl up the roasted veg and the olives. Top with the Ostrich, drizzle over the harissa yoghurt, and sprinkle over the pumpkin seeds. Indulge, Chef!
DELISH DUKKAH VEG
Preheat the oven to 200°C. Spread the Butternut on a roasting tray. Lightly coat in cooking spray or a drizzle of oil (optional), ½ the Moroccan spice mix, and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
PUMPKIN SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
CRISPY Kale
Place the Kale in a bowl and lightly add cooking spray or a drizzle of oil (optional) and seasoning. Using your hands, gently massage until softened and coated. When the Butternut has 10 minutes remaining, give the tray a shift and scatter over the dressed kale. Roast for the remaining time.
HARISSA YOGHURT
In a small bowl, combine the harissa paste and the coconut yoghurt. Loosen with water in 5ml increments until drizzling consistency. Season and set aside.
SPICY, SEARED STEAK
Return the pan over medium-high heat and lightly add cooking spray or add a drizzle of oil to the pan (optional). 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 minute, baste with the remaining Moroccan spice mix. Remove from the pan and rest for 5 minutes before slicing and seasoning.
MMMOROCCAN MEAL
Bowl up the roasted veg and the olives. Top with the Ostrich, drizzle over the harissa yoghurt, and sprinkle over the pumpkin seeds. Indulge, Chef!
DELISH DUKKAH VEG
Preheat the oven to 200°C. Spread the Butternut on a roasting tray. Lightly coat in cooking spray or a drizzle of oil (optional), ½ the Moroccan spice mix, and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
PUMPKIN SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
CRISPY Kale
Place the Kale in a bowl and lightly add cooking spray or a drizzle of oil (optional) and seasoning. Using your hands, gently massage until softened and coated. When the Butternut has 10 minutes remaining, give the tray a shift and scatter over the dressed kale. Roast for the remaining time.
HARISSA YOGHURT
In a small bowl, combine the harissa paste and the coconut yoghurt. Loosen with water in 5ml increments until drizzling consistency. Season and set aside.
SPICY, SEARED STEAK
Return the pan over medium-high heat and lightly add cooking spray or add a drizzle of oil to the pan (optional). 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 minute, baste with the remaining Moroccan spice mix. Remove from the pan and rest for 5 minutes before slicing and seasoning.
MMMOROCCAN MEAL
Bowl up the roasted veg and the olives. Top with the Ostrich, drizzle over the harissa yoghurt, and sprinkle over the pumpkin seeds. Indulge, Chef!
DELISH DUKKAH VEG
Preheat the oven to 200°C. Spread the Butternut on a roasting tray. Lightly coat in cooking spray or a drizzle of oil (optional), ½ the Moroccan spice mix, and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
PUMPKIN SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
CRISPY Kale
Place the Kale in a bowl and lightly add cooking spray or a drizzle of oil (optional) and seasoning. Using your hands, gently massage until softened and coated. When the Butternut has 10 minutes remaining, give the tray a shift and scatter over the dressed kale. Roast for the remaining time.
HARISSA YOGHURT
In a small bowl, combine the harissa paste and the coconut yoghurt. Loosen with water in 5ml increments until drizzling consistency. Season and set aside.
SPICY, SEARED STEAK
Return the pan over medium-high heat and lightly add cooking spray or add a drizzle of oil to the pan (optional). 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 minute, baste with the remaining Moroccan spice mix. Remove from the pan and rest for 5 minutes before slicing and seasoning.
MMMOROCCAN MEAL
Bowl up the roasted veg and the olives. Top with the Ostrich, drizzle over the harissa yoghurt, and sprinkle over the pumpkin seeds. Indulge, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R144.53
for 4 servings · R36.13 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Free-range Ostrich Fillet needs 600 gOstrich Cubes 500 g 500 g at R75.99 · 1.20× packR91.19
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Pitted Green Olives needs 40 gPitted Green Olives with Basil and Garlic 245 g 245 g at R89.99 · 16% of packR14.69
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Kale needs 160 gKale Min 350 g 350 g at R35.99 · 46% of packR16.45
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Butternut needs 1 kgButternut 3 kg 3 kg at R45.00 · 33% of packR15.00
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Pumpkin Seeds needs 20 gPumpkin Seeds 250 g 250 g at R89.99 · 8% of packR7.20
Not in the Woolies basket — source these elsewhere:
- ButtaNutt Coconut Yoghurt
- Pesto Princess Harissa Paste
- Moroccan Spice Mix
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Moroccan Ostrich Fillet Bowl?
The preparation time for Moroccan Ostrich Fillet Bowl with roasted butternut & a harissa yoghurt is between 25 and 45 minutes.
What is the total time required to make Moroccan Ostrich Fillet Bowl with roasted butternut & a harissa yoghurt?
The total time required to make Moroccan Ostrich Fillet Bowl with roasted butternut & a harissa yoghurt is between 40 and 60 minutes.
How many servings does Moroccan Ostrich Fillet Bowl provide?
4 servings
What are the main ingredients in Moroccan Ostrich Fillet Bowl?
ButtaNutt Coconut Yoghurt, Butternut, Kale, Moroccan Spice Mix, Ostrich, Pesto Princess Harissa Paste, Pitted Green Olives, Pumpkin Seeds
What is the nutritional information of Moroccan Ostrich Fillet Bowl?
Calories: 486, Carbs: 39 grams, Fat: grams, Protein: 39.5 grams, Sugar: 14 grams, Salt: 611 grams
How do I prepare Moroccan Ostrich Fillet Bowl?
MMMOROCCAN MEAL: Bowl up the roasted veg and the olives. Top with the ostrich, drizzle over the harissa yoghurt, and sprinkle over the pumpkin seeds. Indulge, Chef! SPICY, SEARED STEAK: Return the pan over medium-high heat and lightly add cooking spray or add a drizzle of oil to the pan (optional). 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 minute, baste with the remaining Moroccan spice mix. Remove from the pan and rest for 5 minutes before slicing and seasoning. HARISSA YOGHURT: In a small bowl, combine the harissa paste and the coconut yoghurt. Loosen with water in 5ml increments until drizzling consistency. Season and set aside. CRISPY KALE: Place the kale in a bowl and lightly add cooking spray or a drizzle of oil (optional) and seasoning. Using your hands, gently massage until softened and coated. When the butternut has 10 minutes remaining, give the tray a shift and scatter over the dressed kale. Roast for the remaining time. PUMPKIN SEEDS: Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. DELISH DUKKAH VEG: Preheat the oven to 200°C. Spread the butternut on a roasting tray. Lightly coat in cooking spray or a drizzle of oil (optional), ½ the Moroccan spice mix, and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
What should be prepared from my kitchen to make Moroccan Ostrich Fillet Bowl?
ButtaNutt Coconut Yoghurt, Butternut, Kale, Moroccan Spice Mix, Ostrich, Pesto Princess Harissa Paste, Pitted Green Olives, Pumpkin Seeds
How many calories does Moroccan Ostrich Fillet Bowl have?
486 calories
How much fat content does Moroccan Ostrich Fillet Bowl have?
grams