eCook Meal
Wholesome Ostrich Steak
with roast carrots, charred broccoli & a tangy bulgur wheat salad
A zingy bulgur salad with lightly pickled cucumber and piquanté peppers, overlaid with succulent ostrich steak. Served with crisp roast carrots and broccoli, fragranced with NOMU’s Moroccan Rub. And don’t forget the key to any Moroccan-inspired meal: a hearty splash of hummus dressing!
Serving guide
Choose your portion size.
MOROCCAN-SPICED ROAST
Preheat the oven to 200°C. Spread out the Carrot wedges on a roasting tray. Coat in oil, half of the Moroccan Rub, and some seasoning. Roast in the hot oven for 30-35 minutes. Place the broccoli pieces in a bowl. Coat in oil, the remaining Moroccan Rub, and some seasoning. At the halfway mark, give the carrots a shift and add the broccoli pieces to the tray. Return to the oven for the remaining roasting time until the veggies are cooked through and crisping up.
COOK THE BULGUR
Boil the kettle. Using a shallow bowl, submerge the bulgur wheat and the stock in 150ml 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 15-20 minutes. Once cooked, fluff up with the fork.
PICKLED VEG & Hummus DRESSING
Place the diced Cucumber, the chopped piquanté peppers, and three-quarters of the chopped coriander in a salad bowl. Pour in the white wine vinegar and toss to coat. Season to taste and set aside to pickle. In a small bowl, combine the hummus with 1 tsp of olive oil and add water in 5ml increments until drizzling consistency. Season to taste and set aside for serving.
SEAR THE LEAN Ostrich
When the veggies reach the halfway mark, place a pan over a medium-high heat with a drizzle of oil. Pat the Ostrich steak dry with some paper towel. When the pan is hot, fry the steak for 6-8 minutes, shifting and turning as it colours until browned and cooked to your preference. (The time frame recommended will yield a medium-rare result.) Remove from the pan on completion and set aside to rest for 5 minutes before thinly slicing. Lightly season the slices.
JUST BEFORE SERVING…
Add the cooked bulgur wheat to the bowl of pickled veg and gently toss to combine.
DINNER AWAITS!
Serve up some crispy Carrot wedges and charred broccoli alongside a mound of bulgur salad. Top with the slices of Ostrich steak, a drizzle of hummus dressing, and a sprinkling of the remaining chopped coriander. Well done, Chef!
MOROCCAN-SPICED ROAST
Preheat the oven to 200°C. Spread out the Carrot wedges on a roasting tray. Coat in oil, half of the Moroccan Rub, and some seasoning. Roast in the hot oven for 30-35 minutes. Place the broccoli pieces in a bowl. Coat in oil, the remaining Moroccan Rub, and some seasoning. At the halfway mark, give the carrots a shift and add the broccoli pieces to the tray. Return to the oven for the remaining roasting time until the veggies are cooked through and crisping up.
COOK THE BULGUR
Boil the kettle. Using a shallow bowl, submerge the bulgur wheat and the stock in 300ml 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 15-20 minutes. Once cooked, fluff up with the fork.
PICKLED VEG & Hummus DRESSING
Place the diced Cucumber, the chopped piquanté peppers, and three-quarters of the chopped coriander in a salad bowl. Pour in the white wine vinegar and toss to coat. Season to taste and set aside to pickle. In a small bowl, combine the hummus with 2 tsp of olive oil and add water in 5ml increments until drizzling consistency. Season to taste and set aside for serving.
SEAR THE LEAN Ostrich
When the veggies reach the halfway mark, place a pan over a medium-high heat with a drizzle of oil. Pat the Ostrich steaks dry with some paper towel. When the pan is hot, fry the steaks for 6-8 minutes, shifting and turning as they colour until browned and cooked to your preference. (The time frame recommended will yield a medium-rare result.) Remove from the pan on completion and set aside to rest for 5 minutes before thinly slicing. Lightly season the slices.
JUST BEFORE SERVING…
Add the cooked bulgur wheat to the bowl of pickled veg and gently toss to combine.
DINNER AWAITS!
Serve up some crispy Carrot wedges and charred broccoli alongside a mound of bulgur salad. Top with the slices of Ostrich steak, a drizzle of hummus dressing, and a sprinkling of the remaining chopped coriander. Well done, Chef!
MOROCCAN-SPICED ROAST
Preheat the oven to 200°C. Spread out the Carrot wedges on a roasting tray. Coat in oil, half of the Moroccan Rub, and some seasoning. Roast in the hot oven for 30-35 minutes. Place the broccoli pieces in a bowl. Coat in oil, the remaining Moroccan Rub, and some seasoning. At the halfway mark, give the carrots a shift and add the broccoli pieces to the tray. Return to the oven for the remaining roasting time until the veggies are cooked through and crisping up.
COOK THE BULGUR
Boil the kettle. Using a shallow bowl, submerge the bulgur wheat and the stock in 300ml 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 15-20 minutes. Once cooked, fluff up with the fork.
PICKLED VEG & Hummus DRESSING
Place the diced Cucumber, the chopped piquanté peppers, and three-quarters of the chopped coriander in a salad bowl. Pour in the white wine vinegar and toss to coat. Season to taste and set aside to pickle. In a small bowl, combine the hummus with 2 tsp of olive oil and add water in 5ml increments until drizzling consistency. Season to taste and set aside for serving.
SEAR THE LEAN Ostrich
When the veggies reach the halfway mark, place a pan over a medium-high heat with a drizzle of oil. Pat the Ostrich steaks dry with some paper towel. When the pan is hot, fry the steaks for 6-8 minutes, shifting and turning as they colour until browned and cooked to your preference. (The time frame recommended will yield a medium-rare result.) Remove from the pan on completion and set aside to rest for 5 minutes before thinly slicing. Lightly season the slices.
JUST BEFORE SERVING…
Add the cooked bulgur wheat to the bowl of pickled veg and gently toss to combine.
DINNER AWAITS!
Serve up some crispy Carrot wedges and charred broccoli alongside a mound of bulgur salad. Top with the slices of Ostrich steak, a drizzle of hummus dressing, and a sprinkling of the remaining chopped coriander. Well done, Chef!
MOROCCAN-SPICED ROAST
Preheat the oven to 200°C. Spread out the Carrot wedges on a roasting tray. Coat in oil, half of the Moroccan Rub, and some seasoning. Roast in the hot oven for 35-40 minutes. Spread out the broccoli pieces on a separate roasting tray. Coat in oil, the remaining Moroccan Rub, and some seasoning. At the halfway mark, give the carrots a shift and pop the tray of broccoli in the oven. Roast for the remaining time until the veggies are cooked through and crisping up.
COOK THE BULGUR
Boil the kettle. Using a shallow bowl, submerge the bulgur wheat and the stock in 600ml 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 15-20 minutes. Once cooked, fluff up with the fork.
PICKLED VEG & Hummus DRESSING
Place the diced Cucumber, the chopped piquanté peppers, and three-quarters of the chopped coriander in a large salad bowl. Pour in the white wine vinegar and toss to coat. Season to taste and set aside to pickle. In a small bowl, combine the hummus with 1 tbsp of olive oil and add water in 5ml increments until drizzling consistency. Season to taste and set aside for serving.
SEAR THE LEAN Ostrich
When the veggies reach the halfway mark, place a large pan over a medium-high heat with a drizzle of oil. Pat the Ostrich steaks dry with some paper towel. When the pan is hot, fry the steaks for 6-8 minutes, shifting and turning as they colour until browned and cooked to your preference. (The time frame recommended will yield a medium-rare result.) Remove from the pan on completion and set aside to rest for 5 minutes before thinly slicing. Lightly season the slices.
JUST BEFORE SERVING…
Add the cooked bulgur wheat to the bowl of pickled veg and gently toss to combine.
DINNER AWAITS!
Serve up some crispy Carrot wedges and charred broccoli alongside a mound of bulgur salad. Top with the slices of Ostrich steak, a drizzle of hummus dressing, and a sprinkling of the remaining chopped coriander. Well done, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R349.51
for 4 servings · R87.38 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Piquanté Peppers needs 100 gPEPPADEW Piquanté Pepper Chutney 400 g 400 g at R58.99 · 25% of packR14.75
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Cucumber needs 200 gMini Cucumbers 350 g 350 g at R31.99 · 57% of packR18.28
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Bulgur Wheat needs 300 mlBulgur Wheat 500 g R39.99 · whole pack (size can't be divided)R39.99
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Vegetable Stock needs 20 mlFresh Liquid Vegetable Stock 500 ml 500 ml at R39.99 · 4% of packR1.60
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Broccoli Florets needs 600 gBroccoli Florets 300 g 300 g at R36.99 · 2.0× packsR73.98
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Fresh Coriander needs 10 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 1% of packR1.65
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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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Carrot needs 480 gBulk Large Carrots 3 kg 3 kg at R45.00 · 16% of packR7.20
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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
Not in the Woolies basket — source these elsewhere:
- NOMU Moroccan Rub
Shopping
Matching Woolies ingredients.
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Frequently Asked Questions
What is the preparation time for Wholesome Ostrich Steak?
The preparation time for Wholesome Ostrich Steak with roast carrots, charred broccoli & a tangy bulgur wheat salad is between 25 and 35 minutes.
What is the total time required to make Wholesome Ostrich Steak with roast carrots, charred broccoli & a tangy bulgur wheat salad?
The total time required to make Wholesome Ostrich Steak with roast carrots, charred broccoli & a tangy bulgur wheat salad is between 40 and 50 minutes.
How many servings does Wholesome Ostrich Steak provide?
4 servings
What are the main ingredients in Wholesome Ostrich Steak?
Broccoli Florets, Bulgur Wheat, Carrot, Cucumber, Fresh Coriander, Hummus, NOMU Moroccan Rub, Ostrich, Ostrich Steak, Piquanté Peppers, Vegetable Stock, White Wine Vinegar
What is the nutritional information of Wholesome Ostrich Steak?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare Wholesome Ostrich Steak?
COOK THE BULGUR: Boil the kettle. Using a shallow bowl, submerge the bulgur wheat and the stock in 300ml 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 15-20 minutes. Once cooked, fluff up with the fork. JUST BEFORE SERVING…: Add the cooked bulgur wheat to the bowl of pickled veg and gently toss to combine. SEAR THE LEAN OSTRICH: When the veggies reach the halfway mark, place a pan over a medium-high heat with a drizzle of oil. Pat the ostrich steaks dry with some paper towel. When the pan is hot, fry the steaks for 6-8 minutes, shifting and turning as they colour until browned and cooked to your preference. (The time frame recommended will yield a medium-rare result.) Remove from the pan on completion and set aside to rest for 5 minutes before thinly slicing. Lightly season the slices. MOROCCAN-SPICED ROAST: Preheat the oven to 200°C. Spread out the carrot wedges on a roasting tray. Coat in oil, half of the Moroccan Rub, and some seasoning. Roast in the hot oven for 30-35 minutes. Place the broccoli pieces in a bowl. Coat in oil, the remaining Moroccan Rub, and some seasoning. At the halfway mark, give the carrots a shift and add the broccoli pieces to the tray. Return to the oven for the remaining roasting time until the veggies are cooked through and crisping up. DINNER AWAITS!: Serve up some crispy carrot wedges and charred broccoli alongside a mound of bulgur salad. Top with the slices of ostrich steak, a drizzle of hummus dressing, and a sprinkling of the remaining chopped coriander. Well done, Chef! PICKLED VEG & HUMMUS DRESSING: Place the diced cucumber, the chopped piquanté peppers, and three-quarters of the chopped coriander in a salad bowl. Pour in the white wine vinegar and toss to coat. Season to taste and set aside to pickle. In a small bowl, combine the hummus with 2 tsp of olive oil and add water in 5ml increments until drizzling consistency. Season to taste and set aside for serving.
What should be prepared from my kitchen to make Wholesome Ostrich Steak?
Broccoli Florets, Bulgur Wheat, Carrot, Cucumber, Fresh Coriander, Hummus, NOMU Moroccan Rub, Ostrich, Ostrich Steak, Piquanté Peppers, Vegetable Stock, White Wine Vinegar
How many calories does Wholesome Ostrich Steak have?
calories
How much fat content does Wholesome Ostrich Steak have?
grams