eCook Meal
Dukkah-Baked Basa
with roast root veg, hummus slaw & balsamic glaze
Dukkah is a Middle Eastern condiment made from herbs, spices, and ground nuts. Its crunchy texture and rich flavour elevates any dish! This dukkah-crusted basa comes with roast carrots and baby potatoes and hummus-dressed slaw.
Serving guide
Choose your portion size.
ROAST THE ROOTS
Preheat the oven to 200°C. Place the halved baby potatoes and Carrot wedges on a roasting tray. Coat in oil, season, and spread out in a single layer. Roast in the hot oven for 30-35 minutes until crispy on the outside and soft on the inside, shifting halfway.
WHISK TOGETHER THE DRESSING
Place the Hummus in a bowl. Combine with the juice of 1 lemon wedge, a drizzle of olive oil, and some seasoning. Whisk in water in 5ml increments until drizzling consistency and set aside.
SPICY BAKED BASA
When the roast veggies have 5 minutes remaining, pat the basa fillet dry with some paper towel and place on a lightly greased baking tray. Coat in oil and the dukkah spice. Bake in the oven for 4-5 minutes until cooked through.
CREAMY, DREAMY SLAW
Place the shredded green leaves, the shredded Cabbage, and three-quarters of the chopped parsley in a bowl. Toss through the lemony hummus dressing and season to taste.
TIME TO DINE
Plate up the Hummus slaw next to the roast carrots and baby potatoes, and top with the fragrant basa. Drizzle with the balsamic glaze, sprinkle over the remaining chopped Parsley, and garnish with the lemon zest to taste. Serve with a lemon wedge on the side. Eat up, Chef!
ROAST THE ROOTS
Preheat the oven to 200°C. Place the halved baby potatoes and Carrot wedges on a roasting tray. Coat in oil, season, and spread out in a single layer. Roast in the hot oven for 30-35 minutes until crispy on the outside and soft on the inside, shifting halfway.
WHISK TOGETHER THE DRESSING
Place the Hummus in a bowl. Combine with the juice of 2 lemon wedges, a drizzle of olive oil, and some seasoning. Whisk in water in 5ml increments until drizzling consistency and set aside.
SPICY BAKED BASA
When the roast veggies have 5 minutes remaining, pat the basa fillets dry with some paper towel and place on a lightly greased baking tray. Coat in oil and the dukkah spice. Bake in the oven for 5-6 minutes until cooked through.
CREAMY, DREAMY SLAW
Place the shredded green leaves, the shredded Cabbage, and three-quarters of the chopped parsley in a bowl. Toss through the lemony hummus dressing and season to taste.
TIME TO DINE
Plate up the Hummus slaw next to the roast carrots and baby potatoes, and top with the fragrant basa. Drizzle with the balsamic glaze, sprinkle over the remaining chopped Parsley, and garnish with the lemon zest to taste. Serve with a lemon wedge on the side. Eat up, Chef!
ROAST THE ROOTS
Preheat the oven to 200°C. Place the halved baby potatoes and Carrot wedges on a roasting tray. Coat in oil, season, and spread out in a single layer. Roast in the hot oven for 30-35 minutes until crispy on the outside and soft on the inside, shifting halfway.
WHISK TOGETHER THE DRESSING
Place the Hummus in a bowl. Combine with the juice of 2 lemon wedges, a drizzle of olive oil, and some seasoning. Whisk in water in 5ml increments until drizzling consistency and set aside.
SPICY BAKED BASA
When the roast veggies have 5 minutes remaining, pat the basa fillets dry with some paper towel and place on a lightly greased baking tray. Coat in oil and the dukkah spice. Bake in the oven for 5-6 minutes until cooked through.
CREAMY, DREAMY SLAW
Place the shredded green leaves, the shredded Cabbage, and three-quarters of the chopped parsley in a bowl. Toss through the lemony hummus dressing and season to taste.
TIME TO DINE
Plate up the Hummus slaw next to the roast carrots and baby potatoes, and top with the fragrant basa. Drizzle with the balsamic glaze, sprinkle over the remaining chopped Parsley, and garnish with the lemon zest to taste. Serve with a lemon wedge on the side. Eat up, Chef!
ROAST THE ROOTS
Preheat the oven to 200°C. Place the halved baby potatoes and Carrot wedges on a roasting tray. Coat in oil, season, and spread out in a single layer. Roast in the hot oven for 35-40 minutes until crispy on the outside and soft on the inside, shifting halfway.
WHISK TOGETHER THE DRESSING
Place the Hummus in a bowl. Combine with the juice of 4 lemon wedges, a drizzle of olive oil, and some seasoning. Whisk in water in 5ml increments until drizzling consistency and set aside.
SPICY BAKED BASA
When the roast veggies have 10 minutes remaining, pat the basa fillets dry with some paper towel and place on a lightly greased baking tray. Coat in oil and the dukkah spice. Bake in the oven for 7-8 minutes until cooked through.
CREAMY, DREAMY SLAW
Place the shredded green leaves, the shredded Cabbage, and three-quarters of the chopped parsley in a bowl. Toss through the lemony hummus dressing and season to taste.
TIME TO DINE
Plate up the Hummus slaw next to the roast carrots and baby potatoes, and top with the fragrant basa. Drizzle with the balsamic glaze, sprinkle over the remaining chopped Parsley, and garnish with the lemon zest to taste. Serve with a lemon wedge on the side. Eat up, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R221.96
for 4 servings · R55.49 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Basa Fillet needs 4Basa Fillets Avg 300 g R87.00 · whole pack (size can't be divided)R87.00
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Shredded Cabbage needs 300 gChinese Cabbage 350 g 350 g at R28.99 · 86% of packR24.85
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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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Carrot needs 480 gBulk Large Carrots 3 kg 3 kg at R45.00 · 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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Baby Potatoes needs 800 gBaby Potatoes 700 g 700 g at R24.99 · 1.14× packR28.56
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Fresh Parsley needs 10 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 7% of packR3.80
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Lemon needs 2Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
Not in the Woolies basket — source these elsewhere:
- Dukkah Spice
- Balsamic Glaze
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Dukkah-Baked Basa?
The preparation time for Dukkah-Baked Basa with roast root veg, hummus slaw & balsamic glaze is between 15 and 30 minutes.
What is the total time required to make Dukkah-Baked Basa with roast root veg, hummus slaw & balsamic glaze?
The total time required to make Dukkah-Baked Basa with roast root veg, hummus slaw & balsamic glaze is between 40 and 50 minutes.
How many servings does Dukkah-Baked Basa provide?
4 servings
What are the main ingredients in Dukkah-Baked Basa?
Baby Potato, Balsamic Glaze, Basa Fillet, Cabbage, Carrot, Dukkah Spice, Green Leaves, Hummus, Lemon, Parsley
What is the nutritional information of Dukkah-Baked Basa?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare Dukkah-Baked Basa?
SPICY BAKED BASA: When the roast veggies have 5 minutes remaining, pat the basa fillets dry with some paper towel and place on a lightly greased baking tray. Coat in oil and the dukkah spice. Bake in the oven for 5-6 minutes until cooked through. CREAMY, DREAMY SLAW: Place the shredded green leaves, the shredded cabbage, and three-quarters of the chopped parsley in a bowl. Toss through the lemony hummus dressing and season to taste. ROAST THE ROOTS: Preheat the oven to 200°C. Place the halved baby potatoes and carrot wedges on a roasting tray. Coat in oil, season, and spread out in a single layer. Roast in the hot oven for 30-35 minutes until crispy on the outside and soft on the inside, shifting halfway. WHISK TOGETHER THE DRESSING: Place the hummus in a bowl. Combine with the juice of 2 lemon wedges, a drizzle of olive oil, and some seasoning. Whisk in water in 5ml increments until drizzling consistency and set aside. TIME TO DINE: Plate up the hummus slaw next to the roast carrots and baby potatoes, and top with the fragrant basa. Drizzle with the balsamic glaze, sprinkle over the remaining chopped parsley, and garnish with the lemon zest to taste. Serve with a lemon wedge on the side. Eat up, Chef!
What should be prepared from my kitchen to make Dukkah-Baked Basa?
Baby Potato, Balsamic Glaze, Basa Fillet, Cabbage, Carrot, Dukkah Spice, Green Leaves, Hummus, Lemon, Parsley
How many calories does Dukkah-Baked Basa have?
calories
How much fat content does Dukkah-Baked Basa have?
grams