Superbly warmed rotis are slathered with hummus, stacked high with delicious succulent BBQ ostrich strips, and covered with zingy pickled carrot & radish. So easy, simple and utterly delicious!
BBQ Ostrich Rotis
BBQ Ostrich Rotis
with hummus, pickled radish & dried apricots
Hands on Time: 15 - 30 minutes
Overall Time: 30 - 45 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
- Tea Towel
- Paper Towel
CRISPY LENTILS
Preheat the oven to 180°C. Place the drained lentils on a roasting tray. Coat in oil, season, and spread out in a single layer. Roast in the hot oven for 20-25 minutes until crispy.
IN A PICKLE
In a small bowl, combine the pickling liquid, 5ml of warm water and some seasoning. Add in the julienne carrot, sliced radish and dried apricots. Toss until fully coated and set aside to pickle.
WARM ROTIS
Place a pan over a medium heat. When hot, warm the rotis for about 30-60 seconds per side until heated through and lightly toasted. Alternatively, spread them out on a plate in a single layer and heat up in the microwave for 30-60 seconds. Once heated, stack on a plate on top of one another and cover with a tea towel to keep warm.
FLAVOURFUL BBQ
Pat the ostrich strips dry with paper towel. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the ostrich for 4-5 minutes until browned and cooked through, shifting as it colours. In the final minute, toss the ostrich in the BBQ rub. Remove from the pan on completion and season. Drain the pickling liquid from the carrot mixture.
WRAP IT UP
Stack the warm rotis on a plate, smear with the hummus and top with the green leaves and the flavourful BBQ ostrich. Scatter over the pickled veg and fresh green leaves. Sprinkle over the crispy lentils and serve any remaining filling on the side. Wrap up and enjoy!
Lentils - 60g
Pickling Liquid - 22,5ml
Julienne Carrot - 75g
Radish - 20g
Dried Apricots - 20g
Whole Wheat Cocktail Rotis - 4
Free-range Ostrich Strips - 150g
NOMU BBQ Rub - 10ml
Hummus - 50ml
Green Leaves - 20g
CRISPY LENTILS
Preheat the oven to 180°C. Place the drained lentils on a roasting tray. Coat in oil, season, and spread out in a single layer. Roast in the hot oven for 20-25 minutes until crispy.
IN A PICKLE
In a small bowl, combine the pickling liquid, 10ml of warm water and some seasoning. Add in the julienne carrot, sliced radish and dried apricots. Toss until fully coated and set aside to pickle.
WARM ROTIS
Place a pan over a medium heat. When hot, warm the rotis for about 30-60 seconds per side until heated through and lightly toasted. Alternatively, spread them out on a plate in a single layer and heat up in the microwave for 30-60 seconds. Once heated, stack on a plate on top of one another and cover with a tea towel to keep warm.
FLAVOURFUL BBQ
Pat the ostrich strips dry with paper towel. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the ostrich for 5-6 minutes until browned and cooked through, shifting as it colours. In the final minute, toss the ostrich in the BBQ rub. Remove from the pan on completion and season. Drain the pickling liquid from the carrot mixture.
WRAP IT UP
Stack the warm rotis on a plate, smear with the hummus and top with the green leaves and the flavourful BBQ ostrich. Scatter over the pickled veg and fresh green leaves. Sprinkle over the crispy lentils and serve any remaining filling on the side. Wrap up and enjoy!
Lentils - 120g
Pickling Liquid - 45ml
Julienne Carrot - 150g
Radish - 40g
Dried Apricots - 40g
Whole Wheat Cocktail Rotis - 8
Free-range Ostrich Strips - 300g
NOMU BBQ Rub - 20ml
Hummus - 100ml
Green Leaves - 40g
CRISPY LENTILS
Preheat the oven to 180°C. Place the drained lentils on a roasting tray. Coat in oil, season, and spread out in a single layer. Roast in the hot oven for 20-25 minutes until crispy.
IN A PICKLE
In a small bowl, combine the pickling liquid, 15ml of warm water and some seasoning. Add in the julienne carrot, sliced radish and dried apricots. Toss until fully coated and set aside to pickle.
WARM ROTIS
Place a pan over a medium heat. When hot, warm the rotis for about 30-60 seconds per side until heated through and lightly toasted. Alternatively, spread them out on a plate in a single layer and heat up in the microwave for 30-60 seconds. Once heated, stack on a plate on top of one another and cover with a tea towel to keep warm.
FLAVOURFUL BBQ
Pat the ostrich strips dry with paper towel. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the ostrich for 7-8 minutes until browned and cooked through, shifting as it colours. In the final minute, toss the ostrich in the BBQ rub. Remove from the pan on completion and season. Drain the pickling liquid from the carrot mixture.
WRAP IT UP
Stack the warm rotis on a plate, smear with the hummus and top with the green leaves and the flavourful BBQ ostrich. Scatter over the pickled veg and fresh green leaves. Sprinkle over the crispy lentils and serve any remaining filling on the side. Wrap up and enjoy!
Lentils - 180g
Pickling Liquid - 67,5ml
Julienne Carrot - 225g
Radish - 60g
Dried Apricots - 60g
Whole Wheat Cocktail Rotis - 12
Free-range Ostrich Strips - 450g
NOMU BBQ Rub - 30ml
Hummus - 150ml
Green Leaves - 60g
CRISPY LENTILS
Preheat the oven to 180°C. Place the drained lentils on a roasting tray. Coat in oil, season, and spread out in a single layer. Roast in the hot oven for 20-25 minutes until crispy.
IN A PICKLE
In a small bowl, combine the pickling liquid, 20ml of warm water and some seasoning. Add in the julienne carrot, sliced radish and dried apricots. Toss until fully coated and set aside to pickle.
WARM ROTIS
Place a pan over a medium heat. When hot, warm the rotis for about 30-60 seconds per side until heated through and lightly toasted. Alternatively, spread them out on a plate in a single layer and heat up in the microwave for 30-60 seconds. Once heated, stack on a plate on top of one another and cover with a tea towel to keep warm.
FLAVOURFUL BBQ
Pat the ostrich strips dry with paper towel. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the ostrich for 7-8 minutes until browned and cooked through, shifting as it colours. In the final minute, toss the ostrich in the BBQ rub. Remove from the pan on completion and season. Drain the pickling liquid from the carrot mixture.
WRAP IT UP
Stack the warm rotis on a plate, smear with the hummus and top with the green leaves and the flavourful BBQ ostrich. Scatter over the pickled veg and fresh green leaves. Sprinkle over the crispy lentils and serve any remaining filling on the side. Wrap up and enjoy!
Lentils - 240g
Pickling Liquid - 90ml
Julienne Carrot - 300g
Radish - 80g
Dried Apricots - 80g
Whole Wheat Cocktail Rotis - 16
Free-range Ostrich Strips - 600g
NOMU BBQ Rub - 40ml
Hummus - 200ml
Green Leaves - 80g
Woolies Products in this dish
