eCook Meal
Piekenierskloof’s Watermelon & Feta Salad
with fresh mint & pita bread chunks
What does summer on a plate look like? Exactly like this photo, Chef! Enjoy this sensational, cooling salad that is tossed with juicy watermelon, fresh cucumber, creamy feta, refreshing mint, pickled onions, nutty almonds, and toasted pita chunks. Savour every bite with sips of the recommended Piekenierskloof wine.
Serving guide
Choose your portion size.
ALL THE ALMONDS
Place the fruit and nut mix in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
ZESTY YOGHURT
In a small bowl, mash together the yoghurt and ½ the feta with a fork. Add water in 5ml increments if the mixture is not coming together. Alternatively, place in a blender and pulse until smooth. Mix through the lemon juice (to taste) and seasoning. Set aside.
Chickpeas
Place a clean pan over medium heat. When hot, fry the Chickpeas until golden, 5-6 minutes (shifting occasionally). Season and remove from the pan.
TOASTY PITAS
Return the pan to medium heat and toast the pita/s until heated through, 30-60 seconds per side. Alternatively, place them on a plate and heat up in the microwave for 30-60 seconds. Cut into bite-sized pieces and set aside.
CELEBRATION OF COLOUR
In a salad bowl, combine the watermelon, the Cucumber, the remaining feta, the mint, the salad leaves, ½ the fruit and nut mix, the pickled onions, the pita chunks, a drizzle of olive oil, and seasoning.
SO REFRESHING!
Serve up the deliciously fresh summer salad and drizzle with the lemon-laced whipped yoghurt and feta dip. Top with the golden Chickpeas. Garnish with the remaining fruit and nut mix and the balsamic reduction.
ALL THE ALMONDS
Place the fruit and nut mix in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
ZESTY YOGHURT
In a small bowl, mash together the yoghurt and ½ the feta with a fork. Add water in 5ml increments if the mixture is not coming together. Alternatively, place in a blender and pulse until smooth. Mix through the lemon juice (to taste) and seasoning. Set aside.
Chickpeas
Place a clean pan over medium heat. When hot, fry the Chickpeas until golden, 5-6 minutes (shifting occasionally). Season and remove from the pan.
TOASTY PITAS
Return the pan to medium heat and toast the pita/s until heated through, 30-60 seconds per side. Alternatively, place them on a plate and heat up in the microwave for 30-60 seconds. Cut into bite-sized pieces and set aside.
CELEBRATION OF COLOUR
In a salad bowl, combine the watermelon, the Cucumber, the remaining feta, the mint, the salad leaves, ½ the fruit and nut mix, the pickled onions, the pita chunks, a drizzle of olive oil, and seasoning.
SO REFRESHING!
Serve up the deliciously fresh summer salad and drizzle with the lemon-laced whipped yoghurt and feta dip. Top with the golden Chickpeas. Garnish with the remaining fruit and nut mix and the balsamic reduction.
ALL THE ALMONDS
Place the fruit and nut mix in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
ZESTY YOGHURT
In a small bowl, mash together the yoghurt and ½ the feta with a fork. Add water in 5ml increments if the mixture is not coming together. Alternatively, place in a blender and pulse until smooth. Mix through the lemon juice (to taste) and seasoning. Set aside.
Chickpeas
Place a clean pan over medium heat. When hot, fry the Chickpeas until golden, 6-7 minutes (shifting occasionally). Season and remove from the pan.
TOASTY PITAS
Return the pan to medium heat and toast the pita/s until heated through, 30-60 seconds per side. Alternatively, place them on a plate and heat up in the microwave for 30-60 seconds. Cut into bite-sized pieces and set aside.
CELEBRATION OF COLOUR
In a salad bowl, combine the watermelon, the Cucumber, the remaining feta, the mint, the salad leaves, ½ the fruit and nut mix, the pickled onions, the pita chunks, a drizzle of olive oil, and seasoning.
SO REFRESHING!
Serve up the deliciously fresh summer salad and drizzle with the lemon-laced whipped yoghurt and feta dip. Top with the golden Chickpeas. Garnish with the remaining fruit and nut mix and the balsamic reduction.
ALL THE ALMONDS
Place the fruit and nut mix in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
ZESTY YOGHURT
In a small bowl, mash together the yoghurt and ½ the feta with a fork. Add water in 5ml increments if the mixture is not coming together. Alternatively, place in a blender and pulse until smooth. Mix through the lemon juice (to taste) and seasoning. Set aside.
Chickpeas
Place a clean pan over medium heat. When hot, fry the Chickpeas until golden, 6-7 minutes (shifting occasionally). Season and remove from the pan.
TOASTY PITAS
Return the pan to medium heat and toast the pita/s until heated through, 30-60 seconds per side. Alternatively, place them on a plate and heat up in the microwave for 30-60 seconds. Cut into bite-sized pieces and set aside.
CELEBRATION OF COLOUR
In a salad bowl, combine the watermelon, the Cucumber, the remaining feta, the mint, the salad leaves, ½ the fruit and nut mix, the pickled onions, the pita chunks, a drizzle of olive oil, and seasoning.
SO REFRESHING!
Serve up the deliciously fresh summer salad and drizzle with the lemon-laced whipped yoghurt and feta dip. Top with the golden Chickpeas. Garnish with the remaining fruit and nut mix and the balsamic reduction.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R178.99
for 4 servings · R44.75 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Chickpeas needs 240 gChilli, Chickpea & Butternut Soup Mix 600 g 600 g at R42.99 · 40% of packR17.20
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R22.99 · 23% of packR5.25
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Pickled Onions needs 80 gMild Pickled Onions 780 g 780 g at R69.99 · 10% of packR7.18
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Fresh Mint needs 10 gFresh Mint 20 g 20 g at R14.99 · 50% of packR7.50
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Balsamic Reduction needs 80 mlPreserved Cranberry Balsamic Reduction 250 ml 250 ml at R79.99 · 32% of packR25.60
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Low Fat Plain Yoghurt needs 125 mlAyrshire Low Fat Black Cherry Drinking Yoghurt 300 ml 300 ml at R21.99 · 42% of packR9.16
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Cucumber needs 400 gMini Cucumbers 350 g 350 g at R31.99 · 1.14× packR36.56
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Danish-style Feta needs 200 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 25% of packR25.00
-
Lemon Juice needs 40 mlLemon Juice 500 ml 500 ml at R31.99 · 8% of packR2.56
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Pita Breads needs 4Wholewheat Pita Breads 6 pk R42.99 · whole pack (size can't be divided)R42.99
Not in the Woolies basket — source these elsewhere:
- Fruit & Nut Mix
- Watermelon Cubes
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Piekenierskloof’s Watermelon & Feta Salad?
The preparation time for Piekenierskloof’s Watermelon & Feta Salad with fresh mint & pita bread chunks is between 20 and 35 minutes.
What is the total time required to make Piekenierskloof’s Watermelon & Feta Salad with fresh mint & pita bread chunks?
The total time required to make Piekenierskloof’s Watermelon & Feta Salad with fresh mint & pita bread chunks is between 35 and 50 minutes.
How many servings does Piekenierskloof’s Watermelon & Feta Salad provide?
4 servings
What are the main ingredients in Piekenierskloof’s Watermelon & Feta Salad?
Balsamic Reduction, Chickpeas, Cucumber, Danish-style Feta, Fresh Mint, Fruit & Nut Mix, Lemon Juice, Low Fat Plain Yoghurt, Pickled Onions, Pita Bread/s, Pita Breads, Salad Leaves, Watermelon Cubes
What is the nutritional information of Piekenierskloof’s Watermelon & Feta Salad?
Calories: 810, Carbs: 115 grams, Fat: grams, Protein: 28.3 grams, Sugar: 36 grams, Salt: 1219 grams
How do I prepare Piekenierskloof’s Watermelon & Feta Salad?
SO REFRESHING!: Serve up the deliciously fresh summer salad and drizzle with the lemon-laced whipped yoghurt and feta dip. Top with the golden chickpeas. Garnish with the remaining fruit and nut mix and the balsamic reduction. CELEBRATION OF COLOUR: In a salad bowl, combine the watermelon, the cucumber, the remaining feta, the mint, the salad leaves, ½ the fruit and nut mix, the pickled onions, the pita chunks, a drizzle of olive oil, and seasoning. TOASTY PITAS: Return the pan to medium heat and toast the pita/s until heated through, 30-60 seconds per side. Alternatively, place them on a plate and heat up in the microwave for 30-60 seconds. Cut into bite-sized pieces and set aside. CHICKPEAS: Place a clean pan over medium heat. When hot, fry the chickpeas until golden, 5-6 minutes (shifting occasionally). Season and remove from the pan. ZESTY YOGHURT: In a small bowl, mash together the yoghurt and ½ the feta with a fork. Add water in 5ml increments if the mixture is not coming together. Alternatively, place in a blender and pulse until smooth. Mix through the lemon juice (to taste) and seasoning. Set aside. ALL THE ALMONDS: Place the fruit and nut mix in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
What should be prepared from my kitchen to make Piekenierskloof’s Watermelon & Feta Salad?
Balsamic Reduction, Chickpeas, Cucumber, Danish-style Feta, Fresh Mint, Fruit & Nut Mix, Lemon Juice, Low Fat Plain Yoghurt, Pickled Onions, Pita Bread/s, Pita Breads, Salad Leaves, Watermelon Cubes
How many calories does Piekenierskloof’s Watermelon & Feta Salad have?
810 calories
How much fat content does Piekenierskloof’s Watermelon & Feta Salad have?
grams