eCook Meal
Warm Strawberry Salad
with quinoa, feta cheese & Rootstock beetroot crisps
Delightful freshness and subtle warmth. Succulent strawberries roasted in honey and spread over baby tomatoes, peas, and nutrient-rich quinoa. Finished with creamy feta cheese, a crunch of artisanal crisps, and a raspberry dressing.
Serving guide
Choose your portion size.
ROAST Chickpeas & STRAWBERRIES
Preheat the oven to 180°C. Remove the leaves from the strawberries, keeping the stems intact for decorative effect. Wipe the flesh with a damp cloth to remove any fur. Slice in half lengthways and place on a roasting tray, cut-side down. Pour over the Sweet Nectar Marinade and set aside to marinate. Place the drained Chickpeas on a separate roasting tray, coat in oil, and season to taste. Spread out in a single layer and roast in the hot oven for 15-20 minutes until crispy. At the halfway mark, give the chickpeas a shift and pop the tray of marinated strawberries in the oven. Cook for the remaining roasting time until heated through and juicy. Remove both trays from the oven on completion.
LET IT GRAIN
Rinse the Quinoa and place in a pot. Submerge in 200ml of water, place over a medium-high heat, and bring to a simmer with the lid off. Cook for 12-15 minutes until the quinoa is fluffy 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.
WHILE THE Quinoa IS COOKING...
Boil the kettle. Place the quartered baby tomatoes in a bowl, coat in oil, and season to taste. Set aside to marinate until serving. If you prefer cooked tomatoes, simply place on a roasting tray and pop in the oven for 10-15 minutes until blistered. The choice is yours! Submerge the peas in boiling water for 2-3 minutes until heated through. Drain on completion and set aside.
TOSS THE SALAD & WHISK THE DRESSING
When the Quinoa and Chickpeas are ready, place in a bowl with the rinsed salad leaves. Toss together with the marinated (or roasted!) tomatoes and the warm peas. To make the Sweet Nectar Dressing, drain the juices from the tray of cooked strawberries into a small bowl. Pour in 5ml of olive oil, whisk until combined, and season to taste.
WARM, FRESH, DELIGHTFUL!
Make a bed of dazzling Quinoa salad and cover with the roast strawberries. Scatter with the sliced radish and top with crumbled feta. Garnish with the fresh sliced mint and drizzle over the Sweet Nectar Dressing. Finish off with a crumble of handmade beetroot crisps. Simply delicious, Chef!
ROAST Chickpeas & STRAWBERRIES
Preheat the oven to 180°C. Remove the leaves from the strawberries, keeping the stems intact for decorative effect. Wipe the flesh with a damp cloth to remove any fur. Slice in half lengthways and place on a roasting tray, cut-side down. Pour over the Sweet Nectar Marinade and set aside to marinate. Place the drained Chickpeas on a separate roasting tray, coat in oil, and season to taste. Spread out in a single layer and roast in the hot oven for 20-25 minutes until crispy. At the halfway mark, give the chickpeas a shift and pop the tray of marinated strawberries in the oven. Cook for the remaining roasting time until heated through and juicy. Remove both trays from the oven on completion.
LET IT GRAIN
Rinse the Quinoa and place in a pot. Submerge in 400ml of water, place over a medium-high heat, and bring to a simmer with the lid off. Cook for 12-15 minutes until the quinoa is fluffy 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.
WHILE THE Quinoa IS COOKING...
Boil the kettle. Place the quartered baby tomatoes in a bowl, coat in oil, and season to taste. Set aside to marinate until serving. If you prefer cooked tomatoes, simply place on a roasting tray and pop in the oven for 10-15 minutes until blistered. The choice is yours! Submerge the peas in boiling water for 2-3 minutes until heated through. Drain on completion and set aside.
TOSS THE SALAD & WHISK THE DRESSING
When the Quinoa and Chickpeas are ready, place in a bowl with the rinsed salad leaves. Toss together with the marinated (or roasted!) tomatoes and the warm peas. To make the Sweet Nectar Dressing, drain the juices from the tray of cooked strawberries into a small bowl. Pour in 10ml of olive oil, whisk until combined, and season to taste.
WARM, FRESH, DELIGHTFUL!
Make a bed of dazzling Quinoa salad and cover with the roast strawberries. Scatter with the sliced radish and top with crumbled feta. Garnish with the fresh sliced mint and drizzle over the Sweet Nectar Dressing. Finish off with a crumble of handmade beetroot crisps. Simply delicious, Chef!
ROAST Chickpeas & STRAWBERRIES
Preheat the oven to 180°C. Remove the leaves from the strawberries, keeping the stems intact for decorative effect. Wipe the flesh with a damp cloth to remove any fur. Slice in half lengthways and place on a roasting tray, cut-side down. Pour over the Sweet Nectar Marinade and set aside to marinate. Place the drained Chickpeas on a separate roasting tray, coat in oil, and season to taste. Spread out in a single layer and roast in the hot oven for 20-25 minutes until crispy. At the halfway mark, give the chickpeas a shift and pop the tray of marinated strawberries in the oven. Cook for the remaining roasting time until heated through and juicy. Remove both trays from the oven on completion.
LET IT GRAIN
Rinse the Quinoa and place in a pot. Submerge in 600ml of water, place over a medium-high heat, and bring to a simmer with the lid off. Cook for 12-15 minutes until the quinoa is fluffy 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.
WHILE THE Quinoa IS COOKING...
Boil the kettle. Place the quartered baby tomatoes in a bowl, coat in oil, and season to taste. Set aside to marinate until serving. If you prefer cooked tomatoes, simply place on a roasting tray and pop in the oven for 10-15 minutes until blistered. The choice is yours! Submerge the peas in boiling water for 2-3 minutes until heated through. Drain on completion and set aside.
TOSS THE SALAD & WHISK THE DRESSING
When the Quinoa and Chickpeas are ready, place in a bowl with the rinsed salad leaves. Toss together with the marinated (or roasted!) tomatoes and the warm peas. To make the Sweet Nectar Dressing, drain the juices from the tray of cooked strawberries into a small bowl. Pour in 10ml of olive oil, whisk until combined, and season to taste.
WARM, FRESH, DELIGHTFUL!
Make a bed of dazzling Quinoa salad and cover with the roast strawberries. Scatter with the sliced radish and top with crumbled feta. Garnish with the fresh sliced mint and drizzle over the Sweet Nectar Dressing. Finish off with a crumble of handmade beetroot crisps. Simply delicious, Chef!
ROAST Chickpeas & STRAWBERRIES
Preheat the oven to 180°C. Remove the leaves from the strawberries, keeping the stems intact for decorative effect. Wipe the flesh with a damp cloth to remove any fur. Slice in half lengthways and place on a roasting tray, cut-side down. Pour over the Sweet Nectar Marinade and set aside to marinate. Place the drained Chickpeas on a separate roasting tray, coat in oil, and season to taste. Spread out in a single layer and roast in the hot oven for 25-30 minutes until crispy. At the halfway mark, give the chickpeas a shift and pop the tray of marinated strawberries in the oven. Cook for the remaining roasting time until heated through and juicy. Remove both trays from the oven on completion.
LET IT GRAIN
Rinse the Quinoa and place in a pot. Submerge in 800ml of water, place over a medium-high heat, and bring to a simmer with the lid off. Cook for 12-15 minutes until the quinoa is fluffy 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.
WHILE THE Quinoa IS COOKING...
Boil the kettle. Place the quartered baby tomatoes in a bowl, coat in oil, and season to taste. Set aside to marinate until serving. If you prefer cooked tomatoes, simply place on a roasting tray and pop in the oven for 10-15 minutes until blistered. The choice is yours! Submerge the peas in boiling water for 2-3 minutes until heated through. Drain on completion and set aside.
TOSS THE SALAD & WHISK THE DRESSING
When the Quinoa and Chickpeas are ready, place in a bowl with the rinsed salad leaves. Toss together with the marinated (or roasted!) tomatoes and the warm peas. To make the Sweet Nectar Dressing, drain the juices from the tray of cooked strawberries into a bowl. Pour in 15ml of olive oil, whisk until combined, and season to taste.
WARM, FRESH, DELIGHTFUL!
Make a bed of dazzling Quinoa salad and cover with the roast strawberries. Scatter with the sliced radish and top with crumbled feta. Garnish with the fresh sliced mint and drizzle over the Sweet Nectar Dressing. Finish off with a crumble of handmade beetroot crisps. Simply delicious, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R164.48
for 4 servings · R41.12 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Chickpeas needs 480 gChilli, Chickpea & Butternut Soup Mix 600 g 600 g at R42.99 · 80% of packR34.39
-
Fresh Strawberries needs 400 gQuark™ Double Cream Ayrshire Dairy Dessert with Strawberry 150 g 150 g at R18.99 · 2.7× packsR50.64
-
Peas needs 160 gSplit Pea Soup Mix 750 g 750 g at R42.99 · 21% of packR9.17
-
Danish-style Feta needs 200 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 25% of packR25.00
-
Fresh Mint needs 12 gFresh Mint 20 g 20 g at R14.99 · 60% of packR8.99
-
Quinoa needs 300 mlBBQ Flavoured Quinoa Chips 40 g R19.99 · whole pack (size can't be divided)R19.99
-
Radish needs 80 gRadish 150 g 150 g at R21.99 · 53% of packR11.73
-
Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
Not in the Woolies basket — source these elsewhere:
- Beetroot Crisps
- Baby Tomatoes
- Sweet Nectar Marinade
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Warm Strawberry Salad?
The preparation time for Warm Strawberry Salad with quinoa, feta cheese & Rootstock beetroot crisps is between 20 and 30 minutes.
What is the total time required to make Warm Strawberry Salad with quinoa, feta cheese & Rootstock beetroot crisps?
The total time required to make Warm Strawberry Salad with quinoa, feta cheese & Rootstock beetroot crisps is between 35 and 50 minutes.
How many servings does Warm Strawberry Salad provide?
4 servings
What are the main ingredients in Warm Strawberry Salad?
Baby Tomato, Beetroot Crisps, Chickpeas, Feta, Fresh Mint, Fresh Strawberries, Pea, Quinoa, Radish, Salad Leaves, Sweet Nectar Marinade
What is the nutritional information of Warm Strawberry Salad?
Calories: 901, Carbs: 125 grams, Fat: grams, Protein: 34.7 grams, Sugar: 51.1 grams, Salt: 652 grams
How do I prepare Warm Strawberry Salad?
ROAST CHICKPEAS & STRAWBERRIES: Preheat the oven to 180°C. Remove the leaves from the strawberries, keeping the stems intact for decorative effect. Wipe the flesh with a damp cloth to remove any fur. Slice in half lengthways and place on a roasting tray, cut-side down. Pour over the Sweet Nectar Marinade and set aside to marinate. Place the drained chickpeas on a separate roasting tray, coat in oil, and season to taste. Spread out in a single layer and roast in the hot oven for 20-25 minutes until crispy. At the halfway mark, give the chickpeas a shift and pop the tray of marinated strawberries in the oven. Cook for the remaining roasting time until heated through and juicy. Remove both trays from the oven on completion. WARM, FRESH, DELIGHTFUL!: Make a bed of dazzling quinoa salad and cover with the roast strawberries. Scatter with the sliced radish and top with crumbled feta. Garnish with the fresh sliced mint and drizzle over the Sweet Nectar Dressing. Finish off with a crumble of handmade beetroot crisps. Simply delicious, Chef! WHILE THE QUINOA IS COOKING...: Boil the kettle. Place the quartered baby tomatoes in a bowl, coat in oil, and season to taste. Set aside to marinate until serving. If you prefer cooked tomatoes, simply place on a roasting tray and pop in the oven for 10-15 minutes until blistered. The choice is yours! Submerge the peas in boiling water for 2-3 minutes until heated through. Drain on completion and set aside. LET IT GRAIN: Rinse the quinoa and place in a pot. Submerge in 400ml of water, place over a medium-high heat, and bring to a simmer with the lid off. Cook for 12-15 minutes until the quinoa is fluffy 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. TOSS THE SALAD & WHISK THE DRESSING: When the quinoa and chickpeas are ready, place in a bowl with the rinsed salad leaves. Toss together with the marinated (or roasted!) tomatoes and the warm peas. To make the Sweet Nectar Dressing, drain the juices from the tray of cooked strawberries into a small bowl. Pour in 10ml of olive oil, whisk until combined, and season to taste.
What should be prepared from my kitchen to make Warm Strawberry Salad?
Baby Tomato, Beetroot Crisps, Chickpeas, Feta, Fresh Mint, Fresh Strawberries, Pea, Quinoa, Radish, Salad Leaves, Sweet Nectar Marinade
How many calories does Warm Strawberry Salad have?
901 calories
How much fat content does Warm Strawberry Salad have?
grams