eCook Meal
Lemon-garlic Ostrich Fillet
with a creamy cucumber & dill salad
A favourite go-to recipe for the no-fuss Chef who still wants loads of flavour. Enjoy a juicy, seared steak complemented with the delicate taste of roasted gem squash and a refreshing dill and yoghurt salad.
Serving guide
Choose your portion size.
WHAT A GEM
Preheat the oven to 200°C. Place the gem squash on a roasting tray, cut side up. Lightly coat with cooking spray or oil (optional), ½ the NOMU rub, and seasoning. Roast in the hot oven until cooked through and soft, 20-25 minutes. Alternatively, air fry at 200°C until crispy, 20-25 minutes.
SEAR & SEASON
When the roast has 10-15 minutes remaining, place a pan over medium-high heat. Pat the Ostrich dry with paper towel and lightly coat with cooking spray and the remaining rub and the garlic. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
Dill-LICIOUS SALAD
In a salad bowl, combine the Cucumber, the yoghurt, ½ the dill, the lemon juice (to taste), and seasoning.
DINNER IS SERVED
Plate up the roasted gem squash alongside the steak slices. Make a bed of the salad leaves, and the sun-dried tomatoes, and top with the creamy salad. Garnish with a sprinkle of the remaining Dill. Divine, Chef!
WHAT A GEM
Preheat the oven to 200°C. Place the gem squash on a roasting tray, cut side up. Lightly coat with cooking spray or oil (optional), ½ the NOMU rub, and seasoning. Roast in the hot oven until cooked through and soft, 20-25 minutes. Alternatively, air fry at 200°C until crispy, 20-25 minutes.
SEAR & SEASON
When the roast has 10-15 minutes remaining, place a pan over medium-high heat. Pat the Ostrich dry with paper towel and lightly coat with cooking spray and the remaining rub and the garlic. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
Dill-LICIOUS SALAD
In a salad bowl, combine the Cucumber, the yoghurt, ½ the dill, the lemon juice (to taste), and seasoning.
DINNER IS SERVED
Plate up the roasted gem squash alongside the steak slices. Make a bed of the salad leaves, and the sun-dried tomatoes, and top with the creamy salad. Garnish with a sprinkle of the remaining Dill. Divine, Chef!
WHAT A GEM
Preheat the oven to 200°C. Place the gem squash on a roasting tray, cut side up. Lightly coat with cooking spray or oil (optional), ½ the NOMU rub, and seasoning. Roast in the hot oven until cooked through and soft, 30-35 minutes. Alternatively, air fry at 200°C until crispy, 25-30 minutes.
SEAR & SEASON
When the roast has 10-15 minutes remaining, place a pan over medium-high heat. Pat the Ostrich dry with paper towel and lightly coat with cooking spray and the remaining rub and the garlic. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
Dill-LICIOUS SALAD
In a salad bowl, combine the Cucumber, the yoghurt, ½ the dill, the lemon juice (to taste), and seasoning.
DINNER IS SERVED
Plate up the roasted gem squash alongside the steak slices. Make a bed of the salad leaves, and the sun-dried tomatoes, and top with the creamy salad. Garnish with a sprinkle of the remaining Dill. Divine, Chef!
WHAT A GEM
Preheat the oven to 200°C. Place the gem squash on a roasting tray, cut side up. Lightly coat with cooking spray or oil (optional), ½ the NOMU rub, and seasoning. Roast in the hot oven until cooked through and soft, 30-35 minutes. Alternatively, air fry at 200°C until crispy, 25-30 minutes.
SEAR & SEASON
When the roast has 10-15 minutes remaining, place a pan over medium-high heat. Pat the Ostrich dry with paper towel and lightly coat with cooking spray and the remaining rub and the garlic. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
Dill-LICIOUS SALAD
In a salad bowl, combine the Cucumber, the yoghurt, ½ the dill, the lemon juice (to taste), and seasoning.
DINNER IS SERVED
Plate up the roasted gem squash alongside the steak slices. Make a bed of the salad leaves, and the sun-dried tomatoes, and top with the creamy salad. Garnish with a sprinkle of the remaining Dill. Divine, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R180.73
for 4 servings · R45.18 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Sun-dried Tomatoes needs 80 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R45.00 · 5% of packR2.40
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Lemon Juice needs 40 mlLemon Juice 500 ml 500 ml at R29.99 · 8% of packR2.40
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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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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Cucumber needs 400 gMini Cucumbers 350 g 350 g at R31.99 · 1.14× packR36.56
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Fresh Dill needs 10 gMild Dill Gherkins 780 g 780 g at R63.99 · 1% of packR0.82
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Gem Squash needs 880 gGem Squash 2 kg 2 kg at R45.00 · 44% of packR19.80
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Garlic Clove/s needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
Not in the Woolies basket — source these elsewhere:
- Greek Yoghurt
- NOMU Roast Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Lemon-garlic Ostrich Fillet?
The preparation time for Lemon-garlic Ostrich Fillet with a creamy cucumber & dill salad is between 15 and 30 minutes.
What is the total time required to make Lemon-garlic Ostrich Fillet with a creamy cucumber & dill salad?
The total time required to make Lemon-garlic Ostrich Fillet with a creamy cucumber & dill salad is between 35 and 50 minutes.
How many servings does Lemon-garlic Ostrich Fillet provide?
4 servings
What are the main ingredients in Lemon-garlic Ostrich Fillet?
Cucumber, Dill, Garlic, Gem Squash, Greek Yoghurt, Lemon Juice, NOMU Roast Rub, Ostrich, Salad Leaves, Tomato
What is the nutritional information of Lemon-garlic Ostrich Fillet?
Calories: 345, Carbs: 26 grams, Fat: grams, Protein: 41.3 grams, Sugar: 9 grams, Salt: 631 grams
How do I prepare Lemon-garlic Ostrich Fillet?
DINNER IS SERVED: Plate up the roasted gem squash alongside the steak slices. Make a bed of the salad leaves, and the sun-dried tomatoes, and top with the creamy salad. Garnish with a sprinkle of the remaining dill. Divine, Chef! DILL-LICIOUS SALAD: In a salad bowl, combine the cucumber, the yoghurt, ½ the dill, the lemon juice (to taste), and seasoning. SEAR & SEASON: When the roast has 10-15 minutes remaining, place a pan over medium-high heat. Pat the ostrich dry with paper towel and lightly coat with cooking spray and the remaining rub and the garlic. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning. WHAT A GEM: Preheat the oven to 200°C. Place the gem squash on a roasting tray, cut side up. Lightly coat with cooking spray or oil (optional), ½ the NOMU rub, and seasoning. Roast in the hot oven until cooked through and soft, 20-25 minutes. Alternatively, air fry at 200°C until crispy, 20-25 minutes.
What should be prepared from my kitchen to make Lemon-garlic Ostrich Fillet?
Cucumber, Dill, Garlic, Gem Squash, Greek Yoghurt, Lemon Juice, NOMU Roast Rub, Ostrich, Salad Leaves, Tomato
How many calories does Lemon-garlic Ostrich Fillet have?
345 calories
How much fat content does Lemon-garlic Ostrich Fillet have?
grams