Ready to make a mmmouthwatering Mediterranean meal, Chef? Orzo is loaded with tangy tomato, cooling cucumber, briny olives, & oregano, then topped with butter-basted slices of browned ostrich. Finished with crunchy pumpkin seeds and dollops of parsley yoghurt.
Mediterranean Ostrich & Orzo Salad
Mediterranean Ostrich & Orzo Salad
with kalamata olives & pumpkin seeds
Hands on Time: 20 - 25 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Cucumber
- Dried Oregano
- Free-range Ostrich Fillet
- Fresh Parsley
- Low Fat Plain Yoghurt
- Orzo Pasta
- Ostrich
- Pitted Kalamata Olives
- Pumpkin Seeds
- Red Wine Vinegar
- Tomato
- Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
ON TO THE ORZO
Bring a pot of salted water to a boil for the orzo. Cook the orzo until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil.
O-YUM Ostrich
Place a pan over medium-high heat with a drizzle of oil. Pat the fillet dry with paper towel. When hot, sear the fillet until browned all over, 6-8 minutes (shifting as it colours). In the final minute, baste with a knob of butter. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
FOR THE FLAVOUR
In a bowl, combine the cooked orzo, the halved olives, the diced tomato, the Cucumber half-moons, the oregano, a drizzle of olive oil, and seasoning. In another bowl, add the vinegar (to taste), ½ the chopped parsley and the yoghurt. Loosen with water until drizzling consistency, and season.
BRING IT TOGETHER
Bowl up the orzo salad and top with the Ostrich slices. Drizzle over the yoghurt dressing, scatter over the pumpkin seeds and garnish with the remaining chopped parsley.
ON TO THE ORZO
Bring a pot of salted water to a boil for the orzo. Cook the orzo until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil.
O-YUM Ostrich
Place a pan over medium-high heat with a drizzle of oil. Pat the fillet dry with paper towel. When hot, sear the fillet until browned all over, 6-8 minutes (shifting as it colours). In the final minute, baste with a knob of butter. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
FOR THE FLAVOUR
In a bowl, combine the cooked orzo, the halved olives, the diced tomato, the Cucumber half-moons, the oregano, a drizzle of olive oil, and seasoning. In another bowl, add the vinegar (to taste), ½ the chopped parsley and the yoghurt. Loosen with water until drizzling consistency, and season.
BRING IT TOGETHER
Bowl up the orzo salad and top with the Ostrich slices. Drizzle over the yoghurt dressing, scatter over the pumpkin seeds and garnish with the remaining chopped parsley.
ON TO THE ORZO
Bring a pot of salted water to a boil for the orzo. Cook the orzo until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil.
O-YUM Ostrich
Place a pan over medium-high heat with a drizzle of oil. Pat the fillet dry with paper towel. When hot, sear the fillet until browned all over, 6-8 minutes (shifting as it colours). In the final minute, baste with a knob of butter. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
FOR THE FLAVOUR
In a bowl, combine the cooked orzo, the halved olives, the diced tomato, the Cucumber half-moons, the oregano, a drizzle of olive oil, and seasoning. In a bowl, add the vinegar (to taste), ½ the chopped parsley and the yoghurt. Loosen with water until drizzling consistency, and season.
BRING IT TOGETHER
Bowl up the orzo salad and top with the Ostrich slices. Drizzle over the yoghurt dressing, scatter over the pumpkin seeds and garnish with the remaining chopped parsley.
ON TO THE ORZO
Bring a pot of salted water to a boil for the orzo. Cook the orzo until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil.
O-YUM Ostrich
Place a pan over medium-high heat with a drizzle of oil. Pat the fillet dry with paper towel. When hot, sear the fillet until browned all over, 6-8 minutes (shifting as it colours). In the final minute, baste with a knob of butter. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
FOR THE FLAVOUR
In a bowl, combine the cooked orzo, the halved olives, the diced tomato, the Cucumber half-moons, the oregano, a drizzle of olive oil, and seasoning. In another bowl, add the vinegar (to taste), ½ the chopped parsley and the yoghurt. Loosen with water until drizzling consistency, and season.
BRING IT TOGETHER
Bowl up the orzo salad and top with the Ostrich slices. Drizzle over the yoghurt dressing, scatter over the pumpkin seeds and garnish with the remaining chopped parsley.
Frequently Asked Questions
What is the preparation time for Mediterranean Ostrich & Orzo Salad?
The preparation time for Mediterranean Ostrich & Orzo Salad with kalamata olives & pumpkin seeds is between 20 and 25 minutes.
What is the total time required to make Mediterranean Ostrich & Orzo Salad with kalamata olives & pumpkin seeds?
The total time required to make Mediterranean Ostrich & Orzo Salad with kalamata olives & pumpkin seeds is between 20 and 25 minutes.
How many servings does Mediterranean Ostrich & Orzo Salad provide?
4 servings
What are the main ingredients in Mediterranean Ostrich & Orzo Salad?
Cucumber, Dried Oregano, Free-range Ostrich Fillet, Fresh Parsley, Low Fat Plain Yoghurt, Orzo Pasta, Ostrich, Pitted Kalamata Olives, Pumpkin Seeds, Red Wine Vinegar, Tomato, Tomatoes
What is the nutritional information of Mediterranean Ostrich & Orzo Salad?
Calories: 632, Carbs: 72 grams, Fat: grams, Protein: 48.5 grams, Sugar: 10.9 grams, Salt: 346 grams
How do I prepare Mediterranean Ostrich & Orzo Salad?
BRING IT TOGETHER: Bowl up the orzo salad and top with the ostrich slices. Drizzle over the yoghurt dressing, scatter over the pumpkin seeds and garnish with the remaining chopped parsley. FOR THE FLAVOUR: In a bowl, combine the cooked orzo, the halved olives, the diced tomato, the cucumber half-moons, the oregano, a drizzle of olive oil, and seasoning. In another bowl, add the vinegar (to taste), ½ the chopped parsley and the yoghurt. Loosen with water until drizzling consistency, and season. O-YUM OSTRICH: Place a pan over medium-high heat with a drizzle of oil. Pat the fillet dry with paper towel. When hot, sear the fillet until browned all over, 6-8 minutes (shifting as it colours). In the final minute, baste with a knob of butter. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning. ON TO THE ORZO: Bring a pot of salted water to a boil for the orzo. Cook the orzo until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil.
What should be prepared from my kitchen to make Mediterranean Ostrich & Orzo Salad?
Cucumber, Dried Oregano, Free-range Ostrich Fillet, Fresh Parsley, Low Fat Plain Yoghurt, Orzo Pasta, Ostrich, Pitted Kalamata Olives, Pumpkin Seeds, Red Wine Vinegar, Tomato, Tomatoes
How many calories does Mediterranean Ostrich & Orzo Salad have?
632 calories
How much fat content does Mediterranean Ostrich & Orzo Salad have?
grams
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