eCook Meal
Mediterranean Ostrich & Orzo Salad
with kalamata olives & pumpkin seeds
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.
Serving guide
Choose your portion size.
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.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R228.63
for 4 servings · R57.16 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Tomatoes needs 4Tomato Puree in Tub 240 g R20.99 · whole pack (size can't be divided)R20.99
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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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Cucumber needs 400 gMini Cucumbers 350 g 350 g at R31.99 · 1.14× packR36.56
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Orzo Pasta needs 400 mlOrzo Pasta 500 g R22.99 · whole pack (size can't be divided)R22.99
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Pumpkin Seeds needs 40 gPumpkin Seeds 250 g 250 g at R89.99 · 16% of packR14.40
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Red Wine Vinegar needs 40 mlRed Wine Vinegar 250 ml 250 ml at R44.99 · 16% of packR7.20
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Fresh Parsley needs 10 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 7% of packR3.80
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Low Fat Plain Yoghurt needs 200 mlAyrshire Low Fat Strawberry & Litchi Flavoured Drinking Yoghurt 300 ml 300 ml at R19.99 · 67% of packR13.33
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Pitted Kalamata Olives needs 100 gKalamata Olives 825 g 825 g at R149.99 · 12% of packR18.18
Not in the Woolies basket — source these elsewhere:
- Dried Oregano
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Orzo Pasta, Ostrich, Parsley, Pitted Kalamata Olives, Pumpkin Seeds, Red Wine Vinegar, Tomato, Yoghurt
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?
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. 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. 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.
What should be prepared from my kitchen to make Mediterranean Ostrich & Orzo Salad?
Cucumber, Dried Oregano, Orzo Pasta, Ostrich, Parsley, Pitted Kalamata Olives, Pumpkin Seeds, Red Wine Vinegar, Tomato, Yoghurt
How many calories does Mediterranean Ostrich & Orzo Salad have?
632 calories
How much fat content does Mediterranean Ostrich & Orzo Salad have?
grams