The beef schnitzel, fried in butter and NOMU Provençal rub, is accompanied by dill-whipped feta. Sided with charred leeks and a broccoli, pea & radish salad. It’s not too good to be true!
Beef Schnitzel & Dill-whipped Feta
Beef Schnitzel & Dill-whipped Feta
with charred leeks & a broccoli salad
Hands on Time: 20 - 35 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Beef
- Broccoli Florets
- Danish-style Feta
- Free-Range Beef Schnitzel (without crumb)
- Fresh Dill
- Leeks
- Lemon Juice
- Low Fat Yoghurt Plain 90ml
- NOMU Provençal Rub
- Peas
- Radish
- Salad Leaves
- Yoghurt
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Blender (optional)
- Paper Towel
- Butter
WHIPPED FETA
In a small bowl, combine the Yoghurt and the drained feta. Mash with a fork until combined. Add water in 5ml increments if the mixture is not coming together. Alternatively, place in a blender and pulse until smooth. Mix through ½ the chopped dill and seasoning.
GREEN Peas
Boil the kettle. Submerge the Peas in boiling water until plump, 2-3 minutes. Drain and set aside.
CHARRED Leeks
Rinse the halved Leeks. Place a pan with a lid over medium-high heat with a drizzle of oil. When hot, add the leeks cut-side down and fry until charred, 8-10 minutes (shifting occasionally). Add a splash of water and cover. Simmer until the water has evaporated, 2-3 minutes. In the final 30 seconds, toss in a knob of butter. Remove from the pan, season, and cover.
CRUNCHY BROC
Return the pan to medium-high heat with a drizzle of oil or a knob of butter. When hot, fry the broccoli pieces until lightly charred, 5-6 minutes (shifting occasionally). Add a splash of water, cover with a lid, and simmer until al dente, 1-2 minutes. Remove from the pan and season.
BUTTERED Beef
Return the pan to high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. When hot, sear the schnitzel until browned, 30-60 seconds per side. In the final 30 seconds, baste with a knob of butter and the NOMU rub. Remove from the pan and season.
FAB SALAD
In a salad bowl, combine the lemon juice, a drizzle of olive oil, a sweetener, and seasoning. Toss through the shredded leaves, the Peas, the Radish rounds, and the charred broccoli.
TIME TO DINE
Plate up the Beef schnitzel and dollop the dill-whipped feta on the side. Side with the buttery charred Leeks and the dressed salad. Garnish with the remaining dill. Enjoy!
WHIPPED FETA
In a small bowl, combine the Yoghurt and the drained feta. Mash with a fork until combined. Add water in 5ml increments if the mixture is not coming together. Alternatively, place in a blender and pulse until smooth. Mix through ½ the chopped dill and seasoning.
GREEN Peas
Boil the kettle. Submerge the Peas in boiling water until plump, 2-3 minutes. Drain and set aside.
CHARRED Leeks
Rinse the halved Leeks. Place a pan with a lid over medium-high heat with a drizzle of oil. When hot, add the leeks cut-side down and fry until charred, 8-10 minutes (shifting occasionally). Add a splash of water and cover. Simmer until the water has evaporated, 2-3 minutes. In the final 30 seconds, toss in a knob of butter. Remove from the pan, season, and cover.
CRUNCHY BROC
Return the pan to medium-high heat with a drizzle of oil or a knob of butter. When hot, fry the broccoli pieces until lightly charred, 5-6 minutes (shifting occasionally). Add a splash of water, cover with a lid, and simmer until al dente, 1-2 minutes. Remove from the pan and season.
BUTTERED Beef
Return the pan to high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. When hot, sear the schnitzel until browned, 30-60 seconds per side. In the final 30 seconds, baste with a knob of butter and the NOMU rub. Remove from the pan and season.
FAB SALAD
In a salad bowl, combine the lemon juice, a drizzle of olive oil, a sweetener, and seasoning. Toss through the shredded leaves, the Peas, the Radish rounds, and the charred broccoli.
TIME TO DINE
Plate up the Beef schnitzel and dollop the dill-whipped feta on the side. Side with the buttery charred Leeks and the dressed salad. Garnish with the remaining dill. Enjoy!
WHIPPED FETA
In a small bowl, combine the Yoghurt and the drained feta. Mash with a fork until combined. Add water in 5ml increments if the mixture is not coming together. Alternatively, place in a blender and pulse until smooth. Mix through ½ the chopped dill and seasoning.
GREEN Peas
Boil the kettle. Submerge the Peas in boiling water until plump, 2-3 minutes. Drain and set aside.
CHARRED Leeks
Rinse the halved Leeks. Place a pan with a lid over medium-high heat with a drizzle of oil. When hot, add the leeks cut-side down and fry until charred, 8-10 minutes (shifting occasionally). Add a splash of water and cover. Simmer until the water has evaporated, 2-3 minutes. In the final 30 seconds, toss in a knob of butter. Remove from the pan, season, and cover.
CRUNCHY BROC
Return the pan to medium-high heat with a drizzle of oil or a knob of butter. When hot, fry the broccoli pieces until lightly charred, 5-6 minutes (shifting occasionally). Add a splash of water, cover with a lid, and simmer until al dente, 1-2 minutes. Remove from the pan and season.
BUTTERED Beef
Return the pan to high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. When hot, sear the schnitzel until browned, 30-60 seconds per side. In the final 30 seconds, baste with a knob of butter and the NOMU rub. Remove from the pan and season. You may need to do this step in batches.
FAB SALAD
In a salad bowl, combine the lemon juice, a drizzle of olive oil, a sweetener, and seasoning. Toss through the shredded leaves, the Peas, the Radish rounds, and the charred broccoli.
TIME TO DINE
Plate up the Beef schnitzel and dollop the dill-whipped feta on the side. Side with the buttery charred Leeks and the dressed salad. Garnish with the remaining dill. Enjoy!
WHIPPED FETA
In a small bowl, combine the Yoghurt and the drained feta. Mash with a fork until combined. Add water in 5ml increments if the mixture is not coming together. Alternatively, place in a blender and pulse until smooth. Mix through ½ the chopped dill and seasoning.
GREEN Peas
Boil the kettle. Submerge the Peas in boiling water until plump, 2-3 minutes. Drain and set aside.
CHARRED Leeks
Rinse the halved Leeks. Place a pan with a lid over medium-high heat with a drizzle of oil. When hot, add the leeks cut-side down and fry until charred, 8-10 minutes (shifting occasionally). Add a splash of water and cover. Simmer until the water has evaporated, 2-3 minutes. In the final 30 seconds, toss in a knob of butter. Remove from the pan, season, and cover.
CRUNCHY BROC
Return the pan to medium-high heat with a drizzle of oil or a knob of butter. When hot, fry the broccoli pieces until lightly charred, 5-6 minutes (shifting occasionally). Add a splash of water, cover with a lid, and simmer until al dente, 1-2 minutes. Remove from the pan and season.
BUTTERED Beef
Return the pan to high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. When hot, sear the schnitzel until browned, 30-60 seconds per side. In the final 30 seconds, baste with a knob of butter and the NOMU rub. Remove from the pan and season. You may need to do this step in batches.
FAB SALAD
In a salad bowl, combine the lemon juice, a drizzle of olive oil, a sweetener, and seasoning. Toss through the shredded leaves, the Peas, the Radish rounds, and the charred broccoli.
TIME TO DINE
Plate up the Beef schnitzel and dollop the dill-whipped feta on the side. Side with the buttery charred Leeks and the dressed salad. Garnish with the remaining dill. Enjoy!
Frequently Asked Questions
What is the preparation time for Beef Schnitzel & Dill-whipped Feta?
The preparation time for Beef Schnitzel & Dill-whipped Feta with charred leeks & a broccoli salad is between 20 and 35 minutes.
What is the total time required to make Beef Schnitzel & Dill-whipped Feta with charred leeks & a broccoli salad?
The total time required to make Beef Schnitzel & Dill-whipped Feta with charred leeks & a broccoli salad is between 35 and 50 minutes.
How many servings does Beef Schnitzel & Dill-whipped Feta provide?
4 servings
What are the main ingredients in Beef Schnitzel & Dill-whipped Feta?
Beef, Broccoli Florets, Danish-style Feta, Free-Range Beef Schnitzel (without crumb), Fresh Dill, Leeks, Lemon Juice, Low Fat Yoghurt Plain 90ml, NOMU Provençal Rub, Peas, Radish, Salad Leaves, Yoghurt
What is the nutritional information of Beef Schnitzel & Dill-whipped Feta?
Calories: 465, Carbs: 34 grams, Fat: grams, Protein: 50.8 grams, Sugar: 10.3 grams, Salt: 861 grams
How do I prepare Beef Schnitzel & Dill-whipped Feta?
GREEN PEAS: Boil the kettle. Submerge the peas in boiling water until plump, 2-3 minutes. Drain and set aside. CRUNCHY BROC: Return the pan to medium-high heat with a drizzle of oil or a knob of butter. When hot, fry the broccoli pieces until lightly charred, 5-6 minutes (shifting occasionally). Add a splash of water, cover with a lid, and simmer until al dente, 1-2 minutes. Remove from the pan and season. TIME TO DINE: Plate up the beef schnitzel and dollop the dill-whipped feta on the side. Side with the buttery charred leeks and the dressed salad. Garnish with the remaining dill. Enjoy! WHIPPED FETA: In a small bowl, combine the yoghurt and the drained feta. Mash with a fork until combined. Add water in 5ml increments if the mixture is not coming together. Alternatively, place in a blender and pulse until smooth. Mix through ½ the chopped dill and seasoning. CHARRED LEEKS: Rinse the halved leeks. Place a pan with a lid over medium-high heat with a drizzle of oil. When hot, add the leeks cut-side down and fry until charred, 8-10 minutes (shifting occasionally). Add a splash of water and cover. Simmer until the water has evaporated, 2-3 minutes. In the final 30 seconds, toss in a knob of butter. Remove from the pan, season, and cover. BUTTERED BEEF: Return the pan to high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. When hot, sear the schnitzel until browned, 30-60 seconds per side. In the final 30 seconds, baste with a knob of butter and the NOMU rub. Remove from the pan and season. FAB SALAD: In a salad bowl, combine the lemon juice, a drizzle of olive oil, a sweetener, and seasoning. Toss through the shredded leaves, the peas, the radish rounds, and the charred broccoli.
What should be prepared from my kitchen to make Beef Schnitzel & Dill-whipped Feta?
Beef, Broccoli Florets, Danish-style Feta, Free-Range Beef Schnitzel (without crumb), Fresh Dill, Leeks, Lemon Juice, Low Fat Yoghurt Plain 90ml, NOMU Provençal Rub, Peas, Radish, Salad Leaves, Yoghurt
How many calories does Beef Schnitzel & Dill-whipped Feta have?
465 calories
How much fat content does Beef Schnitzel & Dill-whipped Feta have?
grams
Woolies Products in this dish
