eCook Meal
BBQ Ostrich Rotis
with hummus, pickled radish & dried apricots
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!
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R83.98
for 4 servings · R21.00 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Radish needs 80 gRadish 150 g 150 g at R21.99 · 53% of packR11.73
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Hummus needs 200 mlHummus Dipper 240 g R45.99 · whole pack (size can't be divided)R45.99
-
Julienne Carrot needs 300 gBulk Large Carrots 3 kg 3 kg at R45.00 · 10% of packR4.50
-
Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Lentils needs 240 gLentil & Barley Soup Mix 600 g 600 g at R42.99 · 40% of packR17.20
Not in the Woolies basket — source these elsewhere:
- Pickling Liquid
- Free-range Ostrich Strips
- NOMU BBQ Rub
- Dried Apricots
- Whole Wheat Cocktail Rotis
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for BBQ Ostrich Rotis?
The preparation time for BBQ Ostrich Rotis with hummus, pickled radish & dried apricots is between 15 and 30 minutes.
What is the total time required to make BBQ Ostrich Rotis with hummus, pickled radish & dried apricots?
The total time required to make BBQ Ostrich Rotis with hummus, pickled radish & dried apricots is between 30 and 45 minutes.
How many servings does BBQ Ostrich Rotis provide?
4 servings
What are the main ingredients in BBQ Ostrich Rotis?
Carrot, Dried Apricot, Free-Range Ostrich Strips, Green Leaves, Hummus, Lentils, NOMU BBQ Rub, Ostrich, Pickling Liquid, Radish, Whole Wheat Cocktail Rotis
What is the nutritional information of BBQ Ostrich Rotis?
Calories: 841, Carbs: 119 grams, Fat: grams, Protein: 55.9 grams, Sugar: 39.2 grams, Salt: 1752 grams
How do I prepare BBQ Ostrich Rotis?
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. 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! 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. 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. 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.
What should be prepared from my kitchen to make BBQ Ostrich Rotis?
Carrot, Dried Apricot, Free-Range Ostrich Strips, Green Leaves, Hummus, Lentils, NOMU BBQ Rub, Ostrich, Pickling Liquid, Radish, Whole Wheat Cocktail Rotis
How many calories does BBQ Ostrich Rotis have?
841 calories
How much fat content does BBQ Ostrich Rotis have?
grams