You only need one look at this recipe to see this is going to be a stunning dining experience, Chef! Roasted gem squash is served with a bed of bulgur wheat, loaded with cooling cucumber, tangy baby tomatoes & spring onion and brightened with lemon juice. Served with thyme-infused ostrich.
Ostrich & Lemon Tabbouleh
Ostrich & Lemon Tabbouleh
with gem squash
Hands on Time: 20 - 40 minutes
Overall Time: 35 - 55 minutes
Ingredients:
- Baby Tomatoes
- Bulgur Wheat
- Dried Thyme
- Free-range Ostrich Chunks
- Gem Squash
- Lemon Juice
- Mixed Herbs
- Ostrich
- Peas
- Spring Onion/s
- Spring Onions
From your kitchen:
- Seasoning (Salt & Pepper)
- Water
- Paper Towel
- Cooking Spray
GEM SQUASH AND HERBS
Preheat the oven to 200°C. Place the gem squash halves on a roasting tray, cut-side up. Lightly coat in cooking spray and season. Roast in the hot oven until soft, 25-30 minutes. Alternatively, air fry at 200°C until crispy, 20-25 minutes. Rinse, pick and roughly chop the mixed herbs.
BULGUR WHEAT
Boil the kettle. Place the bulgur wheat in a pot with 150ml [300ml]|#7DA0D7 of boiling water, and seasoning. Simmer until cooked through, 6-8 minutes. Drain if necessary, fluff with a fork, and set aside.
O-YUM Ostrich
Place a pan over medium heat. Pat the Ostrich dry with paper towel and lightly coat with cooking spray. 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.
TASTY TABBOULEH
Add the Peas, the spring onion, the baby tomatoes, the herbs, and the lemon juice (to taste), to the bulgur.
A GREAT PLATE OF FOOD
Plate up the tabbouleh, top with the Ostrich, and side with the gem squash. Well done, Chef!
GEM SQUASH AND HERBS
Preheat the oven to 200°C. Place the gem squash halves on a roasting tray, cut-side up. Lightly coat in cooking spray and season. Roast in the hot oven until soft, 25-30 minutes. Alternatively, air fry at 200°C until crispy, 20-25 minutes. Rinse, pick and roughly chop the mixed herbs.
BULGUR WHEAT
Boil the kettle. Place the bulgur wheat in a pot with 150ml [300ml]|#7DA0D7 of boiling water, and seasoning. Simmer until cooked through, 6-8 minutes. Drain if necessary, fluff with a fork, and set aside.
O-YUM Ostrich
Place a pan over medium heat. Pat the Ostrich dry with paper towel and lightly coat with cooking spray. 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.
TASTY TABBOULEH
Add the Peas, the spring onion, the baby tomatoes, the herbs, and the lemon juice (to taste), to the bulgur.
A GREAT PLATE OF FOOD
Plate up the tabbouleh, top with the Ostrich, and side with the gem squash. Well done, Chef!
GEM SQUASH AND HERBS
Preheat the oven to 200°C. Place the gem squash halves on a roasting tray, cut-side up. Lightly coat in cooking spray and season. Roast in the hot oven until soft, 30-35 minutes. Alternatively, air fry at 200°C until crispy, 20-25 minutes. Rinse, pick and roughly chop the mixed herbs.
BULGUR WHEAT
Boil the kettle. Place the bulgur wheat in a pot with 150ml [300ml]|#7DA0D7 of boiling water, and seasoning. Simmer until cooked through, 6-8 minutes. Drain if necessary, fluff with a fork, and set aside.
O-YUM Ostrich
Place a pan over medium heat. Pat the Ostrich dry with paper towel and lightly coat with cooking spray. 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.
TASTY TABBOULEH
Add the Peas, the spring onion, the baby tomatoes, the herbs, and the lemon juice (to taste), to the bulgur.
A GREAT PLATE OF FOOD
Plate up the tabbouleh, top with the Ostrich, and side with the gem squash. Well done, Chef!
GEM SQUASH AND HERBS
Preheat the oven to 200°C. Place the gem squash halves on a roasting tray, cut-side up. Lightly coat in cooking spray and season. Roast in the hot oven until soft, 30-35 minutes. Alternatively, air fry at 200°C until crispy, 20-25 minutes. Rinse, pick and roughly chop the mixed herbs.
BULGUR WHEAT
Boil the kettle. Place the bulgur wheat in a pot with 150ml [300ml]|#7DA0D7 of boiling water, and seasoning. Simmer until cooked through, 6-8 minutes. Drain if necessary, fluff with a fork, and set aside.
O-YUM Ostrich
Place a pan over medium heat. Pat the Ostrich dry with paper towel and lightly coat with cooking spray. 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.
TASTY TABBOULEH
Add the Peas, the spring onion, the baby tomatoes, the herbs, and the lemon juice (to taste), to the bulgur.
A GREAT PLATE OF FOOD
Plate up the tabbouleh, top with the Ostrich, and side with the gem squash. Well done, Chef!
Frequently Asked Questions
What is the preparation time for Ostrich & Lemon Tabbouleh?
The preparation time for Ostrich & Lemon Tabbouleh with gem squash is between 20 and 40 minutes.
What is the total time required to make Ostrich & Lemon Tabbouleh with gem squash ?
The total time required to make Ostrich & Lemon Tabbouleh with gem squash is between 35 and 55 minutes.
How many servings does Ostrich & Lemon Tabbouleh provide?
4 servings
What are the main ingredients in Ostrich & Lemon Tabbouleh?
Baby Tomatoes, Bulgur Wheat, Dried Thyme, Free-range Ostrich Chunks, Gem Squash, Lemon Juice, Mixed Herbs, Ostrich, Peas, Spring Onion/s, Spring Onions
What is the nutritional information of Ostrich & Lemon Tabbouleh?
Calories: 496.8, Carbs: 47 grams, Fat: grams, Protein: 40 grams, Sugar: 4.7 grams, Salt: 138.6 grams
How do I prepare Ostrich & Lemon Tabbouleh?
O-YUM OSTRICH: Place a pan over medium heat. Pat the ostrich dry with paper towel and lightly coat with cooking spray. 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. BULGUR WHEAT: Boil the kettle. Place the bulgur wheat in a pot with 150ml [300ml]|#7DA0D7 of boiling water, and seasoning. Simmer until cooked through, 6-8 minutes. Drain if necessary, fluff with a fork, and set aside. TASTY TABBOULEH: Add the peas, the spring onion, the baby tomatoes, the herbs, and the lemon juice (to taste), to the bulgur. A GREAT PLATE OF FOOD: Plate up the tabbouleh, top with the ostrich, and side with the gem squash. Well done, Chef! GEM SQUASH AND HERBS: Preheat the oven to 200°C. Place the gem squash halves on a roasting tray, cut-side up. Lightly coat in cooking spray and season. Roast in the hot oven until soft, 25-30 minutes. Alternatively, air fry at 200°C until crispy, 20-25 minutes. Rinse, pick and roughly chop the mixed herbs.
What should be prepared from my kitchen to make Ostrich & Lemon Tabbouleh?
Baby Tomatoes, Bulgur Wheat, Dried Thyme, Free-range Ostrich Chunks, Gem Squash, Lemon Juice, Mixed Herbs, Ostrich, Peas, Spring Onion/s, Spring Onions
How many calories does Ostrich & Lemon Tabbouleh have?
496.8 calories
How much fat content does Ostrich & Lemon Tabbouleh have?
grams
Woolies Products in this dish
