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.
Orzo Pasta - 100ml
Free-range Ostrich Fillet - 150g
Pitted Kalamata Olives - 25g
Tomato - 1
Cucumber - 100g
Dried Oregano - 2,5ml
Red Wine Vinegar - 10ml
Fresh Parsley - 3g
Low Fat Plain Yoghurt - 50ml
Pumpkin Seeds - 10ml
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.
Orzo Pasta - 200ml
Free-range Ostrich Fillet - 300g
Pitted Kalamata Olives - 50g
Tomatoes - 2
Cucumber - 200g
Dried Oregano - 5ml
Red Wine Vinegar - 20ml
Fresh Parsley - 5g
Low Fat Plain Yoghurt - 100ml
Pumpkin Seeds - 20g
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.
Orzo Pasta - 300ml
Free-range Ostrich Fillet - 450g
Pitted Kalamata Olives - 75g
Tomatoes - 3
Cucumber - 300g
Dried Oregano - 7,5ml
Red Wine Vinegar - 30ml
Fresh Parsley - 8g
Low Fat Plain Yoghurt - 150ml
Pumpkin Seeds - 30g
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.
Orzo Pasta - 400ml
Free-range Ostrich Fillet - 600g
Pitted Kalamata Olives - 100g
Tomatoes - 4
Cucumber - 400g
Dried Oregano - 10ml
Red Wine Vinegar - 40ml
Fresh Parsley - 10g
Low Fat Plain Yoghurt - 200ml
Pumpkin Seeds - 40g
Woolies Products in this dish
