eCook Meal
Spiced Ostrich Fillet
with quinoa salad, roast butternut & hummus dressing
Relish the lean texture and rich aroma of free-range ostrich steak, seared in a BBQ & coriander spice mix. Resting on a bed of tossed quinoa salad with the zing of pickled salsa and the natural sweetness of roast butternut.
Serving guide
Choose your portion size.
SWEET, SWEET Butternut
Preheat the oven to 200°C. Place the Butternut chunks on a roasting tray. Coat in oil, season, and spread out evenly. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
BUBBLE IT UP
Rinse the quinoa, place in a pot, and submerge in 200ml of water. Place over a medium-high heat and bring to a simmer uncovered. Cook for 12-15 minutes until the quinoa is tender and the tails have popped out, adding more water if required during the cooking process. On completion, drain if necessary and return to the pot. Cover with a lid and allow to stand off the heat for 5 minutes.
PICKLED SALSA & Hummus DRESSING
Pour the white wine vinegar and 40ml of warm water into a bowl. Whisk in 1 tsp of a sweetener of choice until dissolved. Add in the quartered baby tomatoes and diced Cucumber. Toss to coat and set aside to pickle. Combine the hummus with 1 tsp of olive oil and three-quarters of the chopped parsley. Mix in water in 5ml increments until drizzling consistency. Season to taste and set aside for serving.
SPICED Ostrich
When the Butternut reaches the halfway mark, place a pan over a medium heat with a drizzle of oil. Pat the ostrich steak dry with paper towel. When the pan is hot, fry the steak for 5-7 minutes, shifting as it colours until browned and cooked to your preference. (This time frame will yield a medium-rare result.) During the final 1-2 minutes, evenly sprinkle over the steak spice and add another drizzle of oil. Use the pan juices to baste the steak until cooked. Remove from the pan on completion and set aside to rest for 5 minutes before thinly slicing.
TOSS YOUR COLOURFUL QUINOA
Just before serving, toss the roast Butternut and pickled salsa through the cooked quinoa. Use or lose the remaining vinegar as you wish!
SINK INTO HEALTH HEAVEN
Dish up some vibrant quinoa salad and top with the spiced Ostrich slices. Drizzle over the herby hummus dressing and garnish with the remaining chopped parsley. Well done, Chef!
SWEET, SWEET Butternut
Preheat the oven to 200°C. Place the Butternut chunks on a roasting tray. Coat in oil, season, and spread out evenly. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
BUBBLE IT UP
Rinse the quinoa, place in a pot, and submerge in 400ml of water. Place over a medium-high heat and bring to a simmer uncovered. Cook for 12-15 minutes until the quinoa is tender and the tails have popped out, adding more water if required during the cooking process. On completion, drain if necessary and return to the pot. Cover with a lid and allow to stand off the heat for 5 minutes.
PICKLED SALSA & Hummus DRESSING
Pour the white wine vinegar and 80ml of warm water into a bowl. Whisk in 1 tbsp of a sweetener of choice until dissolved. Add in the quartered baby tomatoes and diced Cucumber. Toss to coat and set aside to pickle. Combine the hummus with 2 tsp of olive oil and three-quarters of the chopped parsley. Mix in water in 5ml increments until drizzling consistency. Season to taste and set aside for serving.
SPICED Ostrich
When the Butternut reaches the halfway mark, place a pan over a medium heat with a drizzle of oil. Pat the ostrich steaks dry with paper towel. When the pan is hot, fry the steaks for 8-10 minutes, shifting as they colour until browned and cooked to your preference. (This time frame will yield a medium-rare result.) During the final 1-2 minutes, evenly sprinkle over the steak spice and add another drizzle of oil. Use the pan juices to baste the steaks until cooked. Remove from the pan on completion and set aside to rest for 5 minutes before thinly slicing.
TOSS YOUR COLOURFUL QUINOA
Just before serving, toss the roast Butternut and pickled salsa through the cooked quinoa. Use or lose the remaining vinegar as you wish!
SINK INTO HEALTH HEAVEN
Dish up some vibrant quinoa salad and top with the spiced Ostrich slices. Drizzle over the herby hummus dressing and garnish with the remaining chopped parsley. Well done, Chef!
SWEET, SWEET Butternut
Preheat the oven to 200°C. Place the Butternut chunks on a roasting tray. Coat in oil, season, and spread out evenly. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
BUBBLE IT UP
Rinse the quinoa, place in a pot, and submerge in 400ml of water. Place over a medium-high heat and bring to a simmer uncovered. Cook for 12-15 minutes until the quinoa is tender and the tails have popped out, adding more water if required during the cooking process. On completion, drain if necessary and return to the pot. Cover with a lid and allow to stand off the heat for 5 minutes.
PICKLED SALSA & Hummus DRESSING
Pour the white wine vinegar and 80ml of warm water into a bowl. Whisk in 1 tbsp of a sweetener of choice until dissolved. Add in the quartered baby tomatoes and diced Cucumber. Toss to coat and set aside to pickle. Combine the hummus with 2 tsp of olive oil and three-quarters of the chopped parsley. Mix in water in 5ml increments until drizzling consistency. Season to taste and set aside for serving.
SPICED Ostrich
When the Butternut reaches the halfway mark, place a pan over a medium heat with a drizzle of oil. Pat the ostrich steaks dry with paper towel. When the pan is hot, fry the steaks for 8-10 minutes, shifting as they colour until browned and cooked to your preference. (This time frame will yield a medium-rare result.) During the final 1-2 minutes, evenly sprinkle over the steak spice and add another drizzle of oil. Use the pan juices to baste the steaks until cooked. Remove from the pan on completion and set aside to rest for 5 minutes before thinly slicing.
TOSS YOUR COLOURFUL QUINOA
Just before serving, toss the roast Butternut and pickled salsa through the cooked quinoa. Use or lose the remaining vinegar as you wish!
SINK INTO HEALTH HEAVEN
Dish up some vibrant quinoa salad and top with the spiced Ostrich slices. Drizzle over the herby hummus dressing and garnish with the remaining chopped parsley. Well done, Chef!
SWEET, SWEET Butternut
Preheat the oven to 200°C. Place the Butternut chunks on a roasting tray. Coat in oil, season, and spread out evenly. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
BUBBLE IT UP
Rinse the quinoa, place in a pot, and submerge in 800ml of water. Place over a medium-high heat and bring to a simmer uncovered. Cook for 12-15 minutes until the quinoa is tender and the tails have popped out, adding more water if required during the cooking process. On completion, drain if necessary and return to the pot. Cover with a lid and allow to stand off the heat for 5 minutes.
PICKLED SALSA & Hummus DRESSING
Pour the white wine vinegar and 160ml of warm water into a bowl. Whisk in 2 tbsp of a sweetener of choice until dissolved. Add in the quartered baby tomatoes and diced Cucumber. Toss to coat and set aside to pickle. Combine the hummus with 1 tbsp of olive oil and three-quarters of the chopped parsley. Mix in water in 5ml increments until drizzling consistency. Season to taste and set aside for serving.
SPICED Ostrich
When the Butternut reaches the halfway mark, place a pan over a medium heat with a drizzle of oil. Pat the ostrich steaks dry with paper towel. When the pan is hot, fry the steaks for 10-15 minutes, shifting as they colour until browned and cooked to your preference. (This time frame will yield a medium-rare result.) During the final 1-2 minutes, evenly sprinkle over the steak spice and add another drizzle of oil. Use the pan juices to baste the steaks until cooked. Remove from the pan on completion and set aside to rest for 5 minutes before thinly slicing.
TOSS YOUR COLOURFUL QUINOA
Just before serving, toss the roast Butternut and pickled salsa through the cooked quinoa. Use or lose the remaining vinegar as you wish!
SINK INTO HEALTH HEAVEN
Dish up some vibrant quinoa salad and top with the spiced Ostrich slices. Drizzle over the herby hummus dressing and garnish with the remaining chopped parsley. Well done, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R273.89
for 4 servings · R68.47 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Ostrich Steak needs 640 gOstrich Steaks Avg 1 kg 1 kg at R216.99 · 64% of packR138.87
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Cucumber needs 200 gMini Cucumbers 350 g 350 g at R29.99 · 57% of packR17.14
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White Quinoa needs 300 mlFully Cooked Brown Basmati Rice With Red and White Quinoa 250 g R43.99 · whole pack (size can't be divided)R43.99
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White Wine Vinegar needs 40 mlWhite Wine Vinegar 250 ml 250 ml at R44.99 · 16% of packR7.20
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Hummus needs 200 mlHummus Dipper 240 g R45.99 · whole pack (size can't be divided)R45.99
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Fresh Parsley needs 15 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 10% of packR5.70
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Butternut needs 1 kgButternut 3 kg 3 kg at R45.00 · 33% of packR15.00
Not in the Woolies basket — source these elsewhere:
- Baby Tomatoes
- Steak Spice Mix
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Spiced Ostrich Fillet?
The preparation time for Spiced Ostrich Fillet with quinoa salad, roast butternut & hummus dressing is between 30 and 45 minutes.
What is the total time required to make Spiced Ostrich Fillet with quinoa salad, roast butternut & hummus dressing?
The total time required to make Spiced Ostrich Fillet with quinoa salad, roast butternut & hummus dressing is between 35 and 50 minutes.
How many servings does Spiced Ostrich Fillet provide?
4 servings
What are the main ingredients in Spiced Ostrich Fillet?
Baby Tomato, Butternut, Cucumber, Hummus, Ostrich, Ostrich Steak, Parsley, Steak Spice mix, White Quinoa, White Wine Vinegar
What is the nutritional information of Spiced Ostrich Fillet?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare Spiced Ostrich Fillet?
SINK INTO HEALTH HEAVEN: Dish up some vibrant quinoa salad and top with the spiced ostrich slices. Drizzle over the herby hummus dressing and garnish with the remaining chopped parsley. Well done, Chef! TOSS YOUR COLOURFUL QUINOA: Just before serving, toss the roast butternut and pickled salsa through the cooked quinoa. Use or lose the remaining vinegar as you wish! SPICED OSTRICH: When the butternut reaches the halfway mark, place a pan over a medium heat with a drizzle of oil. Pat the ostrich steaks dry with paper towel. When the pan is hot, fry the steaks for 8-10 minutes, shifting as they colour until browned and cooked to your preference. (This time frame will yield a medium-rare result.) During the final 1-2 minutes, evenly sprinkle over the steak spice and add another drizzle of oil. Use the pan juices to baste the steaks until cooked. Remove from the pan on completion and set aside to rest for 5 minutes before thinly slicing. PICKLED SALSA & HUMMUS DRESSING: Pour the white wine vinegar and 80ml of warm water into a bowl. Whisk in 1 tbsp of a sweetener of choice until dissolved. Add in the quartered baby tomatoes and diced cucumber. Toss to coat and set aside to pickle. Combine the hummus with 2 tsp of olive oil and three-quarters of the chopped parsley. Mix in water in 5ml increments until drizzling consistency. Season to taste and set aside for serving. SWEET, SWEET BUTTERNUT: Preheat the oven to 200°C. Place the butternut chunks on a roasting tray. Coat in oil, season, and spread out evenly. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway. BUBBLE IT UP: Rinse the quinoa, place in a pot, and submerge in 400ml of water. Place over a medium-high heat and bring to a simmer uncovered. Cook for 12-15 minutes until the quinoa is tender and the tails have popped out, adding more water if required during the cooking process. On completion, drain if necessary and return to the pot. Cover with a lid and allow to stand off the heat for 5 minutes.
What should be prepared from my kitchen to make Spiced Ostrich Fillet?
Baby Tomato, Butternut, Cucumber, Hummus, Ostrich, Ostrich Steak, Parsley, Steak Spice mix, White Quinoa, White Wine Vinegar
How many calories does Spiced Ostrich Fillet have?
calories
How much fat content does Spiced Ostrich Fillet have?
grams