Soothe your soul from the stresses of the week with succulent ostrich pieces, pan-fried with fresh oregano and scattered over a feel-good jumble of whole wheat couscous, roast butternut, creamy feta, and red pesto dressing.
Ostrich Soul Bowl
Ostrich Soul Bowl
with roast butternut, red pepper pesto & Danish-style feta
Hands on Time: 20 - 35 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Butternut
- Danish-style Feta
- Fresh Oregano
- Ostrich
- Ostrich Goulash
- Pesto Princess Red Pesto
- Spinach
- Sunflower Seeds
- Vegetable Stock
- Whole Wheat Couscous
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter (optional)
SWEET ROAST Butternut
Preheat the oven to 200°C. Spread out the Butternut chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and starting to crisp, shifting halfway.
SEEDS & DRESSING
Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. In a bowl, combine the red pesto with 1 tsp of olive oil. Add warm water in 5ml increments until drizzling consistency and set aside for serving.
COSY COUSCOUS
When the Butternut reaches the halfway mark, boil the kettle. Using a shallow bowl, submerge the couscous and stock in 125ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 7-10 minutes. Once cooked, fluff up with the fork.
SAUTÉ THE Spinach
Return the pan to a medium heat with a drizzle of oil or knob of butter. When hot, sauté the shredded Spinach for 2-4 minutes until wilted. Remove from the pan on completion. When the couscous is cooked, stir through the wilted spinach. Cover to keep warm and set aside for serving.
OREGANO-INFUSED Ostrich
Drain any liquid from the Ostrich goulash and pat dry with some paper towel. Return the pan to a high heat with another drizzle of oil or knob of butter. When hot, brown the ostrich for 2-4 minutes, shifting occasionally. Add the chopped oregano, season, and fry for another minute until browned and cooked through. On completion, remove from the heat and allow to rest in the pan for 5 minutes before serving.
A BOWL TO WARM YOUR SOUL!
Make a warm bed of Spinach and couscous and scatter over the roast Butternut. Pop the juicy ostrich on top and drizzle with the red pesto dressing. Crumble over the drained feta and garnish with the toasted sunflower seeds. Look at you go, Chef!
SWEET ROAST Butternut
Preheat the oven to 200°C. Spread out the Butternut chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and starting to crisp, shifting halfway.
SEEDS & DRESSING
Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. In a bowl, combine the red pesto with 2 tsp of olive oil. Add warm water in 5ml increments until drizzling consistency and set aside for serving.
COSY COUSCOUS
When the Butternut reaches the halfway mark, boil the kettle. Using a shallow bowl, submerge the couscous and stock in 250ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 7-10 minutes. Once cooked, fluff up with the fork.
SAUTÉ THE Spinach
Return the pan to a medium heat with a drizzle of oil or knob of butter. When hot, sauté the shredded Spinach for 3-5 minutes until wilted. Remove from the pan on completion. When the couscous is cooked, stir through the wilted spinach. Cover to keep warm and set aside for serving.
OREGANO-INFUSED Ostrich
Drain any liquid from the Ostrich goulash and pat dry with some paper towel. Return the pan to a high heat with another drizzle of oil or knob of butter. When hot, brown the ostrich for 2-4 minutes, shifting occasionally. Add the chopped oregano, season, and fry for another minute until browned and cooked through. On completion, remove from the heat and allow to rest in the pan for 5 minutes before serving.
A BOWL TO WARM YOUR SOUL!
Make a warm bed of Spinach and couscous and scatter over the roast Butternut. Pop the juicy ostrich on top and drizzle with the red pesto dressing. Crumble over the drained feta and garnish with the toasted sunflower seeds. Look at you go, Chef!
SWEET ROAST Butternut
Preheat the oven to 200°C. Spread out the Butternut chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and starting to crisp, shifting halfway.
SEEDS & DRESSING
Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. In a bowl, combine the red pesto with 2 tsp of olive oil. Add warm water in 5ml increments until drizzling consistency and set aside for serving.
COSY COUSCOUS
When the Butternut reaches the halfway mark, boil the kettle. Using a shallow bowl, submerge the couscous and stock in 250ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 7-10 minutes. Once cooked, fluff up with the fork.
SAUTÉ THE Spinach
Return the pan to a medium heat with a drizzle of oil or knob of butter. When hot, sauté the shredded Spinach for 3-5 minutes until wilted. Remove from the pan on completion. When the couscous is cooked, stir through the wilted spinach. Cover to keep warm and set aside for serving.
OREGANO-INFUSED Ostrich
Drain any liquid from the Ostrich goulash and pat dry with some paper towel. Return the pan to a high heat with another drizzle of oil or knob of butter. When hot, brown the ostrich for 2-4 minutes, shifting occasionally. Add the chopped oregano, season, and fry for another minute until browned and cooked through. On completion, remove from the heat and allow to rest in the pan for 5 minutes before serving.
A BOWL TO WARM YOUR SOUL!
Make a warm bed of Spinach and couscous and scatter over the roast Butternut. Pop the juicy ostrich on top and drizzle with the red pesto dressing. Crumble over the drained feta and garnish with the toasted sunflower seeds. Look at you go, Chef!
SWEET ROAST Butternut
Preheat the oven to 200°C. Spread out the Butternut chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and starting to crisp, shifting halfway.
SEEDS & DRESSING
Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. In a bowl, combine the red pesto with 3 tsp of olive oil. Add warm water in 5ml increments until drizzling consistency and set aside for serving.
COSY COUSCOUS
When the Butternut reaches the halfway mark, boil the kettle. Using a shallow bowl, submerge the couscous and stock in 500ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 7-10 minutes. Once cooked, fluff up with the fork.
SAUTÉ THE Spinach
Return the pan to a medium heat with a drizzle of oil or knob of butter. When hot, sauté the shredded Spinach for 5-7 minutes until wilted. Remove from the pan on completion. When the couscous is cooked, stir through the wilted spinach. Cover to keep warm and set aside for serving.
OREGANO-INFUSED Ostrich
Drain any liquid from the Ostrich goulash and pat dry with some paper towel. Return the pan to a high heat with another drizzle of oil or knob of butter. When hot, brown the ostrich for 4-6 minutes, shifting occasionally. Add the chopped oregano, season, and fry for another minute until browned and cooked through. On completion, remove from the heat and allow to rest in the pan for 5 minutes before serving.
A BOWL TO WARM YOUR SOUL!
Make a warm bed of Spinach and couscous and scatter over the roast Butternut. Pop the juicy ostrich on top and drizzle with the red pesto dressing. Crumble over the drained feta and garnish with the toasted sunflower seeds. Look at you go, Chef!
Frequently Asked Questions
What is the preparation time for Ostrich Soul Bowl?
The preparation time for Ostrich Soul Bowl with roast butternut, red pepper pesto & Danish-style feta is between 20 and 35 minutes.
What is the total time required to make Ostrich Soul Bowl with roast butternut, red pepper pesto & Danish-style feta?
The total time required to make Ostrich Soul Bowl with roast butternut, red pepper pesto & Danish-style feta is between 35 and 50 minutes.
How many servings does Ostrich Soul Bowl provide?
4 servings
What are the main ingredients in Ostrich Soul Bowl?
Butternut, Danish-style Feta, Fresh Oregano, Ostrich, Ostrich Goulash, Pesto Princess Red Pesto, Spinach, Sunflower Seeds, Vegetable Stock, Whole Wheat Couscous
What is the nutritional information of Ostrich Soul Bowl?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare Ostrich Soul Bowl?
SWEET ROAST BUTTERNUT: Preheat the oven to 200°C. Spread out the butternut chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and starting to crisp, shifting halfway. SEEDS & DRESSING: Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. In a bowl, combine the red pesto with 2 tsp of olive oil. Add warm water in 5ml increments until drizzling consistency and set aside for serving. COSY COUSCOUS: When the butternut reaches the halfway mark, boil the kettle. Using a shallow bowl, submerge the couscous and stock in 250ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 7-10 minutes. Once cooked, fluff up with the fork. SAUTÉ THE SPINACH: Return the pan to a medium heat with a drizzle of oil or knob of butter. When hot, sauté the shredded spinach for 3-5 minutes until wilted. Remove from the pan on completion. When the couscous is cooked, stir through the wilted spinach. Cover to keep warm and set aside for serving. OREGANO-INFUSED OSTRICH: Drain any liquid from the ostrich goulash and pat dry with some paper towel. Return the pan to a high heat with another drizzle of oil or knob of butter. When hot, brown the ostrich for 2-4 minutes, shifting occasionally. Add the chopped oregano, season, and fry for another minute until browned and cooked through. On completion, remove from the heat and allow to rest in the pan for 5 minutes before serving. A BOWL TO WARM YOUR SOUL!: Make a warm bed of spinach and couscous and scatter over the roast butternut. Pop the juicy ostrich on top and drizzle with the red pesto dressing. Crumble over the drained feta and garnish with the toasted sunflower seeds. Look at you go, Chef!
What should be prepared from my kitchen to make Ostrich Soul Bowl?
Butternut, Danish-style Feta, Fresh Oregano, Ostrich, Ostrich Goulash, Pesto Princess Red Pesto, Spinach, Sunflower Seeds, Vegetable Stock, Whole Wheat Couscous
How many calories does Ostrich Soul Bowl have?
calories
How much fat content does Ostrich Soul Bowl have?
grams
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