Prepare to be amazing, Chef, when you make our wonderfully Wonka-licious salad with browned beef, shredded cabbage, oven-roasted butternut rounds, and berry delicious pops of blueberries, drizzled with a delightful lemon crème fraîche sauce and topped with beetroot crisps for crunch.
Wonka’s Beef, Berry & Green Salad
Wonka’s Beef, Berry & Green Salad
with butternut & beetroot crisps
Hands on Time: 20 - 30 minutes
Overall Time: 30 - 35 minutes
Ingredients:
- Blueberries
- Butternut
- Cabbage
- Creme Fraiche
- Green Leaves
- Lemon Juice
- NOMU BBQ Rub
- Pasture-raised Angus Beef Chunks
- Rootstock Beetroot Crisps
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter (optional)
NUTTERBUT
Preheat the oven to 200°C. Rinse, deseed, peel (optional) and cut the butternut into half-moons. Spread the half-moons on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
A SALAD BALLAD
Rinse the cabbage, the blueberries, and the green leaves. Finely shred the rinsed cabbage and roughly shred the rinsed leaves. In a bowl, combine the shredded cabbage, the shredded leaves, the blueberries, the butternut half-moons, ½ the lemon juice, a drizzle of olive oil, and seasoning. Set aside.
KEEP IT FRAICHE
In a small bowl, combine the crème fraîche with the remaining lemon juice and seasoning. Loosen with water in 5ml increments until drizzling consistency. Set aside.
FROM A TO BEEF
Place a pan over medium-high heat with a drizzle of oil. Pat the beef chunks dry with paper towel and cut into bite-sized pieces. When hot, sear the beef until browned, 2-3 minutes (shifting occasionally). In the final minute, baste with a knob of butter (optional) and the NOMU rub. Remove from the pan, reserving any pan juices, season, and set aside.
ADD THE CRUNCH
Crumble ½ the beetroot crisps into the blueberry & cabbage salad and mix to combine. Crumble the rest into a small bowl and set aside.
MAKE IT MARVELOUS
Plate up the crunchy berry & cabbage salad topped with the BBQ beef, drizzled with any reserved pan juices. Drizzle over the lemon crème fraîche and garnish with the remaining crumbled crisps.
Butternut - 250g
Cabbage - 100g
Blueberries - 125g
Green Leaves - 20g
Lemon Juice - 15ml
Crème Fraîche - 30ml
Pasture-raised Angus Beef Chunks - 160g
NOMU BBQ Rub - 5ml
Rootstock Beetroot Crisps - 40g
NUTTERBUT
Preheat the oven to 200°C. Rinse, deseed, peel (optional) and cut the butternut into half-moons. Spread the half-moons on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
A SALAD BALLAD
Rinse the cabbage, the blueberries, and the green leaves. Finely shred the rinsed cabbage and roughly shred the rinsed leaves. In a bowl, combine the shredded cabbage, the shredded leaves, the blueberries, the butternut half-moons, ½ the lemon juice, a drizzle of olive oil, and seasoning. Set aside.
KEEP IT FRAICHE
In a small bowl, combine the crème fraîche with the remaining lemon juice and seasoning. Loosen with water in 5ml increments until drizzling consistency. Set aside.
FROM A TO BEEF
Place a pan over medium-high heat with a drizzle of oil. Pat the beef chunks dry with paper towel and cut into bite-sized pieces. When hot, sear the beef until browned, 2-3 minutes (shifting occasionally). In the final minute, baste with a knob of butter (optional) and the NOMU rub. Remove from the pan, reserving any pan juices, season, and set aside.
ADD THE CRUNCH
Crumble ½ the beetroot crisps into the blueberry & cabbage salad and mix to combine. Crumble the rest into a small bowl and set aside.
MAKE IT MARVELOUS
Plate up the crunchy berry & cabbage salad topped with the BBQ beef, drizzled with any reserved pan juices. Drizzle over the lemon crème fraîche and garnish with the remaining crumbled crisps.
Butternut - 500g
Cabbage - 200g
Blueberries - 125g
Green Leaves - 40g
Lemon Juice - 30ml
Crème Fraîche - 60ml
Pasture-raised Angus Beef Chunks - 320g
NOMU BBQ Rub - 10ml
Rootstock Beetroot Crisps - 40g
NUTTERBUT
Preheat the oven to 200°C. Rinse, deseed, peel (optional) and cut the butternut into half-moons. Spread the half-moons on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
A SALAD BALLAD
Rinse the cabbage, the blueberries, and the green leaves. Finely shred the rinsed cabbage and roughly shred the rinsed leaves. In a bowl, combine the shredded cabbage, the shredded leaves, the blueberries, the butternut half-moons, ½ the lemon juice, a drizzle of olive oil, and seasoning. Set aside.
KEEP IT FRAICHE
In a small bowl, combine the crème fraîche with the remaining lemon juice and seasoning. Loosen with water in 5ml increments until drizzling consistency. Set aside.
FROM A TO BEEF
Place a pan over medium-high heat with a drizzle of oil. Pat the beef chunks dry with paper towel and cut into bite-sized pieces. When hot, sear the beef until browned, 3-4 minutes (shifting occasionally). You may need to do this step in batches. In the final minute, return all the meat to the pan and baste with a knob of butter (optional) and the NOMU rub. Remove from the pan, reserving any pan juices, season, and set aside.
ADD THE CRUNCH
Crumble ½ the beetroot crisps into the blueberry & cabbage salad and mix to combine. Crumble the rest into a small bowl and set aside.
MAKE IT MARVELOUS
Plate up the crunchy berry & cabbage salad topped with the BBQ beef, drizzled with any reserved pan juices. Drizzle over the lemon crème fraîche and garnish with the remaining crumbled crisps.
Butternut - 750g
Cabbage - 300g
Blueberries - 250g
Green Leaves - 60g
Lemon Juice - 1
Crème Fraîche - 90ml
Pasture-raised Angus Beef Chunks - 480g
NOMU BBQ Rub - 15ml
Rootstock Beetroot Crisps - 80g
NUTTERBUT
Preheat the oven to 200°C. Rinse, deseed, peel (optional) and cut the butternut into half-moons. Spread the half-moons on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
A SALAD BALLAD
Rinse the cabbage, the blueberries, and the green leaves. Finely shred the rinsed cabbage and roughly shred the rinsed leaves. In a bowl, combine the shredded cabbage, the shredded leaves, the blueberries, the butternut half-moons, ½ the lemon juice, a drizzle of olive oil, and seasoning. Set aside.
KEEP IT FRAICHE
In a small bowl, combine the crème fraîche with the remaining lemon juice and seasoning. Loosen with water in 5ml increments until drizzling consistency. Set aside.
FROM A TO BEEF
Place a pan over medium-high heat with a drizzle of oil. Pat the beef chunks dry with paper towel and cut into bite-sized pieces. When hot, sear the beef until browned, 3-4 minutes (shifting occasionally). You may need to do this step in batches. In the final minute, return all the meat to the pan and baste with a knob of butter (optional) and the NOMU rub. Remove from the pan, reserving any pan juices, season, and set aside.
ADD THE CRUNCH
Crumble ½ the beetroot crisps into the blueberry & cabbage salad and mix to combine. Crumble the rest into a small bowl and set aside.
MAKE IT MARVELOUS
Plate up the crunchy berry & cabbage salad topped with the BBQ beef, drizzled with any reserved pan juices. Drizzle over the lemon crème fraîche and garnish with the remaining crumbled crisps.
Butternut - 1kg
Cabbage - 400g
Blueberries - 250g
Green Leaves - 80g
Lemon Juice - 60ml
Crème Fraîche - 120ml
Pasture-raised Angus Beef Chunks - 640g
NOMU BBQ Rub - 20ml
Rootstock Beetroot Crisps - 80g
Woolies Products in this dish
