eCook Meal
Ostrich Fillet & Pesto Orzo Salad
with caramelised onion & crispy chickpeas
Orzo pasta is very versatile, featuring in many types of meals such as soups and side-dishes. Today we’re using this rice-shaped pasta in a beautiful salad, featuring crispy pan-fried chickpeas, caramelised silky onion, Pesto Princess Basil Pesto & zesty lmeon juice. This becomes the flavour foundation for juicy, seared ostrich slices. Garnished with creamy feta cubes and peppery fresh basil.
Serving guide
Choose your portion size.
CRISPY Chickpeas
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, toast the Chickpeas until golden and crispy, 10-12 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Remove from the pan and season. Alternatively, air fry at 200°C until crispy, 10-15 minutes (shifting halfway).
ORZO
Submerge the orzo in a pot with salted water and bring to a boil. Cook the orzo until al dente, 8-12 minutes. Drain and toss through a drizzle of olive oil.
SWEET ONIONS
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the Onion until soft and lightly golden, 6-8 minutes (shifting occasionally). In the final 1-2 minutes, add a sweetener (to taste). Remove from the pan.
Ostrich
Return the pan, wiped down, to medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter and the NOMU rub. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
ALL TOGETHER
In a bowl, combine the orzo, Chickpeas, onion, tomato, basil pesto, lemon juice, and a generous drizzle of olive oil.
DINNER IS READY
Bowl up the pesto orzo salad, top with the Ostrich slices, sprinkle over the feta, and garnish with the basil. Cheers, Chef!
CRISPY Chickpeas
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, toast the Chickpeas until golden and crispy, 10-12 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Remove from the pan and season. Alternatively, air fry at 200°C until crispy, 10-15 minutes (shifting halfway).
ORZO
Submerge the orzo in a pot with salted water and bring to a boil. Cook the orzo until al dente, 8-12 minutes. Drain and toss through a drizzle of olive oil.
SWEET ONIONS
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the Onion until soft and lightly golden, 6-8 minutes (shifting occasionally). In the final 1-2 minutes, add a sweetener (to taste). Remove from the pan.
Ostrich
Return the pan, wiped down, to medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter and the NOMU rub. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
ALL TOGETHER
In a bowl, combine the orzo, Chickpeas, onion, tomato, basil pesto, lemon juice, and a generous drizzle of olive oil.
DINNER IS READY
Bowl up the pesto orzo salad, top with the Ostrich slices, sprinkle over the feta, and garnish with the basil. Cheers, Chef!
CRISPY Chickpeas
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, toast the Chickpeas until golden and crispy, 12-15 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Remove from the pan and season. Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway).
ORZO
Submerge the orzo in a pot with salted water and bring to a boil. Cook the orzo until al dente, 8-12 minutes. Drain and toss through a drizzle of olive oil.
SWEET ONIONS
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the Onion until soft and lightly golden, 6-8 minutes (shifting occasionally). In the final 1-2 minutes, add a sweetener (to taste). Remove from the pan.
Ostrich
Return the pan, wiped down, to medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter and the NOMU rub. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
ALL TOGETHER
In a bowl, combine the orzo, Chickpeas, onions, tomatoes, basil pesto, lemon juice, and a generous drizzle of olive oil.
DINNER IS READY
Bowl up the pesto orzo salad, top with the Ostrich slices, sprinkle over the feta, and garnish with the basil. Cheers, Chef!
CRISPY Chickpeas
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, toast the Chickpeas until golden and crispy, 12-15 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Remove from the pan and season. Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway).
ORZO
Submerge the orzo in a pot with salted water and bring to a boil. Cook the orzo until al dente, 8-12 minutes. Drain and toss through a drizzle of olive oil.
SWEET ONIONS
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the Onion until soft and lightly golden, 6-8 minutes (shifting occasionally). In the final 1-2 minutes, add a sweetener (to taste). Remove from the pan.
Ostrich
Return the pan, wiped down, to medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter and the NOMU rub. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
ALL TOGETHER
In a bowl, combine the orzo, Chickpeas, onions, tomatoes, basil pesto, lemon juice, and a generous drizzle of olive oil.
DINNER IS READY
Bowl up the pesto orzo salad, top with the Ostrich slices, sprinkle over the feta, and garnish with the basil. Cheers, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R191.22
for 4 servings · R47.80 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Lemon Juice needs 40 mlLemon Juice 500 ml 500 ml at R29.99 · 8% of packR2.40
-
Fresh Basil needs 10 gSouth African Feta Cheese with Sun-Dried Tomato & Basil 400 g 400 g at R74.99 · 3% of packR1.87
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Orzo Pasta needs 200 mlOrzo Pasta 500 g R22.99 · whole pack (size can't be divided)R22.99
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Chickpeas needs 480 gChickpeas in Brine 400 g 400 g at R28.99 · 1.20× packR34.79
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Tomatoes needs 2Tomato Puree in Tub 240 g R20.99 · whole pack (size can't be divided)R20.99
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Danish-style Feta needs 80 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 10% of packR10.00
-
Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
-
Free-range Ostrich Fillet needs 600 gOstrich Cubes 500 g 500 g at R75.99 · 1.20× packR91.19
Not in the Woolies basket — source these elsewhere:
- Pesto Princess Basil Pesto
- NOMU Roast Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Ostrich Fillet & Pesto Orzo Salad?
The preparation time for Ostrich Fillet & Pesto Orzo Salad with caramelised onion & crispy chickpeas is between 25 and 45 minutes.
What is the total time required to make Ostrich Fillet & Pesto Orzo Salad with caramelised onion & crispy chickpeas?
The total time required to make Ostrich Fillet & Pesto Orzo Salad with caramelised onion & crispy chickpeas is between 30 and 50 minutes.
How many servings does Ostrich Fillet & Pesto Orzo Salad provide?
4 servings
What are the main ingredients in Ostrich Fillet & Pesto Orzo Salad?
Chickpeas, Feta, Fresh Basil, Lemon Juice, NOMU Roast Rub, Onion, Orzo Pasta, Ostrich, Pesto Princess Basil Pesto, Tomato
What is the nutritional information of Ostrich Fillet & Pesto Orzo Salad?
Calories: 869.1, Carbs: 75.3 grams, Fat: grams, Protein: 56.6 grams, Sugar: 16 grams, Salt: 808.3 grams
How do I prepare Ostrich Fillet & Pesto Orzo Salad?
SWEET ONIONS: Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the onion until soft and lightly golden, 6-8 minutes (shifting occasionally). In the final 1-2 minutes, add a sweetener (to taste). Remove from the pan. ORZO: Submerge the orzo in a pot with salted water and bring to a boil. Cook the orzo until al dente, 8-12 minutes. Drain and toss through a drizzle of olive oil. DINNER IS READY: Bowl up the pesto orzo salad, top with the ostrich slices, sprinkle over the feta, and garnish with the basil. Cheers, Chef! OSTRICH: Return the pan, wiped down, to medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter and the NOMU rub. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning. CRISPY CHICKPEAS: Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, toast the chickpeas until golden and crispy, 10-12 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Remove from the pan and season. Alternatively, air fry at 200°C until crispy, 10-15 minutes (shifting halfway). ALL TOGETHER: In a bowl, combine the orzo, chickpeas, onion, tomato, basil pesto, lemon juice, and a generous drizzle of olive oil.
What should be prepared from my kitchen to make Ostrich Fillet & Pesto Orzo Salad?
Chickpeas, Feta, Fresh Basil, Lemon Juice, NOMU Roast Rub, Onion, Orzo Pasta, Ostrich, Pesto Princess Basil Pesto, Tomato
How many calories does Ostrich Fillet & Pesto Orzo Salad have?
869.1 calories
How much fat content does Ostrich Fillet & Pesto Orzo Salad have?
grams