There is an inherent romanticism when it comes to the exotic spices & flavours of Moroccan cuisine. It conjures up images of vast deserts, night skies, ancient sand-coloured buildings &white robes flapping in the wind. And this is where you’ll be transported to on today’s taste journey: juicy ostrich slices, a salad of sweet-tart dried apricots, nutty almonds, refreshing cucumber & lemon juice, sided with a roast veg medley.
Ostrich Rump & Moroccan Carrots
Ostrich Rump & Moroccan Carrots
with fresh chives & cucumber
Hands on Time: 20 - 35 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Almonds
- Carrot
- Cucumber
- Dried Apricots
- Free-range Ostrich Rump
- Fresh Chives
- Green Bell Pepper
- Green Bell Peppers
- Green Leaves
- Ground Cumin
- Lemon
- Lemons
- NOMU Moroccan Rub
- Ostrich
- Red Onion
- Red Onions
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter (optional)
- Sugar/Sweetener/Honey
Woolies Products in this dish
