Orzo pasta is very versatile, featuring in many types of meals such as soups and side-dishes. Today we’re using this rice-shaped pasta in a beautiful salad, featuring crispy pan-fried chickpeas, caramelised silky onion, Pesto Princess Basil Pesto & zesty lmeon juice. This becomes the flavour foundation for juicy, seared ostrich slices. Garnished with creamy feta cubes and peppery fresh basil.
Ostrich Fillet & Pesto Orzo Salad
Ostrich Fillet & Pesto Orzo Salad
with caramelised onion & crispy chickpeas
Hands on Time: 25 - 45 minutes
Overall Time: 30 - 50 minutes
Ingredients:
- Chickpeas
- Danish-style Feta
- Free-range Ostrich Fillet
- Fresh Basil
- Lemon Juice
- NOMU Roast Rub
- Onion
- Onions
- Orzo Pasta
- Ostrich
- Pesto Princess Basil Pesto
- Tomato
- Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (Salt & Pepper)
- Water
- Sugar/Sweetener/Honey
- Paper Towel
- Butter
CRISPY Chickpeas
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, toast the Chickpeas until golden and crispy, 10-12 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Remove from the pan and season. Alternatively, air fry at 200°C until crispy, 10-15 minutes (shifting halfway).
ORZO
Submerge the orzo in a pot with salted water and bring to a boil. Cook the orzo until al dente, 8-12 minutes. Drain and toss through a drizzle of olive oil.
SWEET Onions
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the Onion until soft and lightly golden, 6-8 minutes (shifting occasionally). In the final 1-2 minutes, add a sweetener (to taste). Remove from the pan.
Ostrich
Return the pan, wiped down, 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 and the NOMU rub. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
ALL TOGETHER
In a bowl, combine the orzo, Chickpeas, onion, tomato, basil pesto, lemon juice, and a generous drizzle of olive oil.
DINNER IS READY
Bowl up the pesto orzo salad, top with the Ostrich slices, sprinkle over the feta, and garnish with the basil. Cheers, Chef!
CRISPY Chickpeas
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, toast the Chickpeas until golden and crispy, 10-12 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Remove from the pan and season. Alternatively, air fry at 200°C until crispy, 10-15 minutes (shifting halfway).
ORZO
Submerge the orzo in a pot with salted water and bring to a boil. Cook the orzo until al dente, 8-12 minutes. Drain and toss through a drizzle of olive oil.
SWEET Onions
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the Onion until soft and lightly golden, 6-8 minutes (shifting occasionally). In the final 1-2 minutes, add a sweetener (to taste). Remove from the pan.
Ostrich
Return the pan, wiped down, 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 and the NOMU rub. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
ALL TOGETHER
In a bowl, combine the orzo, Chickpeas, onion, tomato, basil pesto, lemon juice, and a generous drizzle of olive oil.
DINNER IS READY
Bowl up the pesto orzo salad, top with the Ostrich slices, sprinkle over the feta, and garnish with the basil. Cheers, Chef!
CRISPY Chickpeas
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, toast the Chickpeas until golden and crispy, 12-15 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Remove from the pan and season. Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway).
ORZO
Submerge the orzo in a pot with salted water and bring to a boil. Cook the orzo until al dente, 8-12 minutes. Drain and toss through a drizzle of olive oil.
SWEET Onions
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the Onion until soft and lightly golden, 6-8 minutes (shifting occasionally). In the final 1-2 minutes, add a sweetener (to taste). Remove from the pan.
Ostrich
Return the pan, wiped down, 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 and the NOMU rub. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
ALL TOGETHER
In a bowl, combine the orzo, Chickpeas, onions, tomatoes, basil pesto, lemon juice, and a generous drizzle of olive oil.
DINNER IS READY
Bowl up the pesto orzo salad, top with the Ostrich slices, sprinkle over the feta, and garnish with the basil. Cheers, Chef!
CRISPY Chickpeas
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, toast the Chickpeas until golden and crispy, 12-15 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Remove from the pan and season. Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway).
ORZO
Submerge the orzo in a pot with salted water and bring to a boil. Cook the orzo until al dente, 8-12 minutes. Drain and toss through a drizzle of olive oil.
SWEET Onions
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the Onion until soft and lightly golden, 6-8 minutes (shifting occasionally). In the final 1-2 minutes, add a sweetener (to taste). Remove from the pan.
Ostrich
Return the pan, wiped down, 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 and the NOMU rub. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
ALL TOGETHER
In a bowl, combine the orzo, Chickpeas, onions, tomatoes, basil pesto, lemon juice, and a generous drizzle of olive oil.
DINNER IS READY
Bowl up the pesto orzo salad, top with the Ostrich slices, sprinkle over the feta, and garnish with the basil. Cheers, Chef!
Frequently Asked Questions
What is the preparation time for Ostrich Fillet & Pesto Orzo Salad?
The preparation time for Ostrich Fillet & Pesto Orzo Salad with caramelised onion & crispy chickpeas is between 25 and 45 minutes.
What is the total time required to make Ostrich Fillet & Pesto Orzo Salad with caramelised onion & crispy chickpeas?
The total time required to make Ostrich Fillet & Pesto Orzo Salad with caramelised onion & crispy chickpeas is between 30 and 50 minutes.
How many servings does Ostrich Fillet & Pesto Orzo Salad provide?
4 servings
What are the main ingredients in Ostrich Fillet & Pesto Orzo Salad?
Chickpeas, Danish-style Feta, Free-range Ostrich Fillet, Fresh Basil, Lemon Juice, NOMU Roast Rub, Onion, Onions, Orzo Pasta, Ostrich, Pesto Princess Basil Pesto, Tomato, Tomatoes
What is the nutritional information of Ostrich Fillet & Pesto Orzo Salad?
Calories: 869.1, Carbs: 75.3 grams, Fat: grams, Protein: 56.6 grams, Sugar: 16 grams, Salt: 808.3 grams
How do I prepare Ostrich Fillet & Pesto Orzo Salad?
SWEET ONIONS: Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the onion until soft and lightly golden, 6-8 minutes (shifting occasionally). In the final 1-2 minutes, add a sweetener (to taste). Remove from the pan. ORZO: Submerge the orzo in a pot with salted water and bring to a boil. Cook the orzo until al dente, 8-12 minutes. Drain and toss through a drizzle of olive oil. DINNER IS READY: Bowl up the pesto orzo salad, top with the ostrich slices, sprinkle over the feta, and garnish with the basil. Cheers, Chef! OSTRICH: Return the pan, wiped down, 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 and the NOMU rub. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning. CRISPY CHICKPEAS: Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, toast the chickpeas until golden and crispy, 10-12 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Remove from the pan and season. Alternatively, air fry at 200°C until crispy, 10-15 minutes (shifting halfway). ALL TOGETHER: In a bowl, combine the orzo, chickpeas, onion, tomato, basil pesto, lemon juice, and a generous drizzle of olive oil.
What should be prepared from my kitchen to make Ostrich Fillet & Pesto Orzo Salad?
Chickpeas, Danish-style Feta, Free-range Ostrich Fillet, Fresh Basil, Lemon Juice, NOMU Roast Rub, Onion, Onions, Orzo Pasta, Ostrich, Pesto Princess Basil Pesto, Tomato, Tomatoes
How many calories does Ostrich Fillet & Pesto Orzo Salad have?
869.1 calories
How much fat content does Ostrich Fillet & Pesto Orzo Salad have?
grams
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