eCook Meal
Za’atar Salsa Verde On Basa
with a roasted beetroot & pumpkin salad and fresh coriander
A simple yet divine dinner awaits! Perfectly cooked basa dripping with homemade za’atar salsa verde is sided with a simple salad of roast beetroot, pumpkin and green leaves. Sprinkle with flaked almonds for crunch and dinner is served!
Serving guide
Choose your portion size.
RAVISHING ROAST VEG
Preheat the oven to 200°C. Place the Beetroot chunks on one half of a roasting tray, coat in oil, the pomegranate molasses and season. Place the pumpkin chunks on the other side of the tray, coat in oil and seasoning. Roast in the hot oven for 30-35 minutes until cooked through and crisped.
LET’S TOAST
Place the flaked Almonds in a nonstick pan, large enough for the basa, over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion. Once cool enough to handle, finely chop ½ of the flaked almonds and set aside.
ZA’ATAR SALSA VERDE
When the veg has 10 minutes remaining, place the grated Garlic and chopped Chilli (both to taste) in a bowl. Add the za’atar (to taste), chopped Parsley, ½ the chopped coriander, and the chopped flaked Almonds. Mix until fully combined. Add olive oil in 10ml increments until drizzling consistency. Set aside for serving.
BEAUTIFUL BASA
Pat the basa dry with some paper towel and season. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the fish for 2-3 minutes on each side until cooked through and golden. Remove from the pan on completion. In a salad bowl, mix together the roasted Beetroot and pumpkin, the rinsed green leaves, seasoning and a drizzle of olive oil. Toss until combined.
THE MAIN EVENT
Pile up the roasted veg, side with the perfectly cooked basa drizzled with the za’atar salsa verde. Sprinkle over the remaining flaked Almonds and the remaining coriander. Beautiful, Chef!
RAVISHING ROAST VEG
Preheat the oven to 200°C. Place the Beetroot chunks on one half of a roasting tray, coat in oil, the pomegranate molasses and season. Place the pumpkin chunks on the other side of the tray, coat in oil and seasoning. Roast in the hot oven for 30-35 minutes until cooked through and crisped.
LET’S TOAST
Place the flaked Almonds in a nonstick pan, large enough for the basa, over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion. Once cool enough to handle, finely chop ½ of the flaked almonds and set aside.
ZA’ATAR SALSA VERDE
When the veg has 10 minutes remaining, place the grated Garlic and chopped Chilli (both to taste) in a bowl. Add the za’atar (to taste), chopped Parsley, ½ the chopped coriander, and the chopped flaked Almonds. Mix until fully combined. Add olive oil in 10ml increments until drizzling consistency. Set aside for serving.
BEAUTIFUL BASA
Pat the basa dry with some paper towel and season. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the fish for 2-3 minutes on each side until cooked through and golden. Remove from the pan on completion. In a salad bowl, mix together the roasted Beetroot and pumpkin, the rinsed green leaves, seasoning and a drizzle of olive oil. Toss until combined.
THE MAIN EVENT
Pile up the roasted veg, side with the perfectly cooked basa drizzled with the za’atar salsa verde. Sprinkle over the remaining flaked Almonds and the remaining coriander. Beautiful, Chef!
RAVISHING ROAST VEG
Preheat the oven to 200°C. Place the Beetroot chunks on a roasting tray, coat in oil, the pomegranate molasses and season. Place the pumpkin chunks on a separate roasting tray, coat in oil and season. Pop both trays in the oven and roast in the hot oven for 35-40 minutes until cooked through and crisped.
LET’S TOAST
Place the flaked Almonds in a nonstick pan, large enough for the basa, over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion. Once cool enough to handle, finely chop ½ of the flaked almonds and set aside.
ZA’ATAR SALSA VERDE
When the veg has 10 minutes remaining, place the grated Garlic and chopped Chilli (both to taste) in a bowl. Add the za’atar (to taste), chopped Parsley, ½ the chopped coriander, and the chopped flaked Almonds. Mix until fully combined. Add olive oil in 10ml increments until drizzling consistency. Set aside for serving.
BEAUTIFUL BASA
Pat the basa dry with some paper towel and season. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the fish for 2-3 minutes on each side until cooked through and golden. You may need to do this step in batches. Remove from the pan on completion. In a salad bowl, mix together the roasted Beetroot and pumpkin, the rinsed green leaves, seasoning and a drizzle of olive oil. Toss until combined.
THE MAIN EVENT
Pile up the roasted veg, side with the perfectly cooked basa drizzled with the za’atar salsa verde. Sprinkle over the remaining flaked Almonds and the remaining coriander. Beautiful, Chef!
RAVISHING ROAST VEG
Preheat the oven to 200°C. Place the Beetroot chunks on a roasting tray, coat in oil, the pomegranate molasses and season. Place the pumpkin chunks on a separate roasting tray, coat in oil and season. Pop both trays in the oven and roast in the hot oven for 35-40 minutes until cooked through and crisped.
LET’S TOAST
Place the flaked Almonds in a nonstick pan, large enough for the basa, over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion. Once cool enough to handle, finely chop ½ of the flaked almonds and set aside.
ZA’ATAR SALSA VERDE
When the veg has 10 minutes remaining, place the grated Garlic and chopped Chilli (both to taste) in a bowl. Add the za’atar (to taste), chopped Parsley, ½ the chopped coriander, and the chopped flaked Almonds. Mix until fully combined. Add olive oil in 10ml increments until drizzling consistency. Set aside for serving.
BEAUTIFUL BASA
Pat the basa dry with some paper towel and season. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the fish for 2-3 minutes on each side until cooked through and golden. You may need to do this step in batches. Remove from the pan on completion. In a salad bowl, mix together the roasted Beetroot and pumpkin, the rinsed green leaves, seasoning and a drizzle of olive oil. Toss until combined.
THE MAIN EVENT
Pile up the roasted veg, side with the perfectly cooked basa drizzled with the za’atar salsa verde. Sprinkle over the remaining flaked Almonds and the remaining coriander. Beautiful, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R264.48
for 4 servings · R66.12 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Basa Fillets needs 4Basa Fillets Avg 300 g R87.00 · whole pack (size can't be divided)R87.00
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Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Flaked Almonds needs 40 gEveryday Raw Almonds 1 kg 1 kg at R231.99 · 4% of packR9.28
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Beetroot needs 800 gBulk Large Carrots 3 kg 3 kg at R45.00 · 27% of packR12.00
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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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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Za'atar needs 60 mlZa'atar Blend 45 g R41.99 · whole pack (size can't be divided)R41.99
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Fresh Chillies needs 2Extra Hot Habanero Chillies 50 g R15.99 · whole pack (size can't be divided)R15.99
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Pumpkin Chunks needs 1 kgBulk Pumpkin 800 g 800 g at R49.99 · 1.25× packR62.49
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Fresh Coriander needs 15 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 2% of packR2.47
Not in the Woolies basket — source these elsewhere:
- Pomegranate Molasses
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Za’atar Salsa Verde On Basa?
The preparation time for Za’atar Salsa Verde On Basa with a roasted beetroot & pumpkin salad and fresh coriander is between 25 and 35 minutes.
What is the total time required to make Za’atar Salsa Verde On Basa with a roasted beetroot & pumpkin salad and fresh coriander?
The total time required to make Za’atar Salsa Verde On Basa with a roasted beetroot & pumpkin salad and fresh coriander is between 45 and 60 minutes.
How many servings does Za’atar Salsa Verde On Basa provide?
4 servings
What are the main ingredients in Za’atar Salsa Verde On Basa?
Almonds, Basa Fillet, Beetroot, Chilli, Fresh Coriander, Garlic, Green Leaves, Parsley, Pomegranate Molasses, Pumpkin Chucks, Pumpkin Chunks, Za'atar
What is the nutritional information of Za’atar Salsa Verde On Basa?
Calories: 479, Carbs: 53 grams, Fat: grams, Protein: 42.8 grams, Sugar: 17.5 grams, Salt: 329 grams
How do I prepare Za’atar Salsa Verde On Basa?
THE MAIN EVENT: Pile up the roasted veg, side with the perfectly cooked basa drizzled with the za’atar salsa verde. Sprinkle over the remaining flaked almonds and the remaining coriander. Beautiful, Chef! BEAUTIFUL BASA: Pat the basa dry with some paper towel and season. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the fish for 2-3 minutes on each side until cooked through and golden. Remove from the pan on completion. In a salad bowl, mix together the roasted beetroot and pumpkin, the rinsed green leaves, seasoning and a drizzle of olive oil. Toss until combined. ZA’ATAR SALSA VERDE: When the veg has 10 minutes remaining, place the grated garlic and chopped chilli (both to taste) in a bowl. Add the za’atar (to taste), chopped parsley, ½ the chopped coriander, and the chopped flaked almonds. Mix until fully combined. Add olive oil in 10ml increments until drizzling consistency. Set aside for serving. RAVISHING ROAST VEG: Preheat the oven to 200°C. Place the beetroot chunks on one half of a roasting tray, coat in oil, the pomegranate molasses and season. Place the pumpkin chunks on the other side of the tray, coat in oil and seasoning. Roast in the hot oven for 30-35 minutes until cooked through and crisped. LET’S TOAST: Place the flaked almonds in a nonstick pan, large enough for the basa, over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion. Once cool enough to handle, finely chop ½ of the flaked almonds and set aside.
What should be prepared from my kitchen to make Za’atar Salsa Verde On Basa?
Almonds, Basa Fillet, Beetroot, Chilli, Fresh Coriander, Garlic, Green Leaves, Parsley, Pomegranate Molasses, Pumpkin Chucks, Pumpkin Chunks, Za'atar
How many calories does Za’atar Salsa Verde On Basa have?
479 calories
How much fat content does Za’atar Salsa Verde On Basa have?
grams