Get ready to taste the rainbow! Juicy charred stone fruit meets savoury Wagyu meatballs, toasted pecans, and a sprinkle of creamy Danish-style feta. It’s a party on your plate and your palate, Chef!
Stone Fruit & Wagyu Meatball Salad
Stone Fruit & Wagyu Meatball Salad
with dried apricots, toasted pecan nuts & Danish-style feta
Hands on Time: 25 - 45 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Balsamic Vinegar
- Carrot
- Chickpeas
- Danish-style Feta
- Dried Apricots
- Free-range Wagyu Beef Meatballs
- Green Leaves
- Pecan Nuts
- Stone Fruit
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
ROAST ROOTS
Preheat the oven to 200°C. Spread the Carrot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
CRISPY Chickpeas
Spread the drained Chickpeas on a separate roasting tray. Coat in oil and season. Roast in the hot oven until golden and crispy, 12-15 minutes.
GOLDEN PECANS
Place the chopped pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHARRED STONE FRUIT
Return the pan to high heat. When hot, fry the stone fruit wedges until charred, 1-2 minutes. Remove from the pan.
VIBRANT SALAD
In a salad bowl, combine the balsamic vinegar with 15ml of olive oil, a sweetener, and seasoning. Toss through the shredded green leaves, the charred stone fruit, the chopped apricots, the roasted Carrot, and the crispy Chickpeas.
FRY THE MEATBALLS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the meatballs until browned, 2-3 minutes per side. Remove from the pan.
GRAB THE PLATES
Serve up the stone fruit salad. Top with the meatballs and the toasted pecans. Crumble over the drained feta. Lookin’ good, Chef!
ROAST ROOTS
Preheat the oven to 200°C. Spread the Carrot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
CRISPY Chickpeas
Spread the drained Chickpeas on a separate roasting tray. Coat in oil and season. Roast in the hot oven until golden and crispy, 12-15 minutes.
GOLDEN PECANS
Place the chopped pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHARRED STONE FRUIT
Return the pan to high heat. When hot, fry the stone fruit wedges until charred, 1-2 minutes. Remove from the pan.
VIBRANT SALAD
In a salad bowl, combine the balsamic vinegar with 30ml of olive oil, a sweetener, and seasoning. Toss through the shredded green leaves, the charred stone fruit, the chopped apricots, the roasted Carrot, and the crispy Chickpeas.
FRY THE MEATBALLS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the meatballs until browned, 2-3 minutes per side. Remove from the pan.
GRAB THE PLATES
Serve up the stone fruit salad. Top with the meatballs and the toasted pecans. Crumble over the drained feta. Lookin’ good, Chef!
ROAST ROOTS
Preheat the oven to 200°C. Spread the Carrot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 35-40 minutes (shifting halfway).
CRISPY Chickpeas
Spread the drained Chickpeas on a separate roasting tray. Coat in oil and season. Roast in the hot oven until golden and crispy, 12-15 minutes.
GOLDEN PECANS
Place the chopped pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHARRED STONE FRUIT
Return the pan to high heat. When hot, fry the stone fruit wedges until charred, 1-2 minutes. Remove from the pan.
VIBRANT SALAD
In a salad bowl, combine the balsamic vinegar with 45ml of olive oil, a sweetener, and seasoning. Toss through the shredded green leaves, the charred stone fruit, the chopped apricots, the roasted Carrot, and the crispy Chickpeas.
FRY THE MEATBALLS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the meatballs until browned, 2-3 minutes per side. Remove from the pan.
GRAB THE PLATES
Serve up the stone fruit salad. Top with the meatballs and the toasted pecans. Crumble over the drained feta. Lookin’ good, Chef!
ROAST ROOTS
Preheat the oven to 200°C. Spread the Carrot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 35-40 minutes (shifting halfway).
CRISPY Chickpeas
Spread the drained Chickpeas on a separate roasting tray. Coat in oil and season. Roast in the hot oven until golden and crispy, 12-15 minutes.
GOLDEN PECANS
Place the chopped pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHARRED STONE FRUIT
Return the pan to high heat. When hot, fry the stone fruit wedges until charred, 1-2 minutes. Remove from the pan.
VIBRANT SALAD
In a salad bowl, combine the balsamic vinegar with 60ml of olive oil, a sweetener, and seasoning. Toss through the shredded green leaves, the charred stone fruit, the chopped apricots, the roasted Carrot, and the crispy Chickpeas.
FRY THE MEATBALLS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the meatballs until browned, 2-3 minutes per side. Remove from the pan.
GRAB THE PLATES
Serve up the stone fruit salad. Top with the meatballs and the toasted pecans. Crumble over the drained feta. Lookin’ good, Chef!
Frequently Asked Questions
What is the preparation time for Stone Fruit & Wagyu Meatball Salad?
The preparation time for Stone Fruit & Wagyu Meatball Salad with dried apricots, toasted pecan nuts & Danish-style feta is between 25 and 45 minutes.
What is the total time required to make Stone Fruit & Wagyu Meatball Salad with dried apricots, toasted pecan nuts & Danish-style feta?
The total time required to make Stone Fruit & Wagyu Meatball Salad with dried apricots, toasted pecan nuts & Danish-style feta is between 40 and 55 minutes.
How many servings does Stone Fruit & Wagyu Meatball Salad provide?
4 servings
What are the main ingredients in Stone Fruit & Wagyu Meatball Salad?
Balsamic Vinegar, Carrot, Chickpeas, Danish-style Feta, Dried Apricots, Free-range Wagyu Beef Meatballs, Green Leaves, Pecan Nuts, Stone Fruit
What is the nutritional information of Stone Fruit & Wagyu Meatball Salad?
Calories: 1036, Carbs: 79 grams, Fat: grams, Protein: 45.7 grams, Sugar: 38.1 grams, Salt: 496 grams
How do I prepare Stone Fruit & Wagyu Meatball Salad?
ROAST ROOTS: Preheat the oven to 200°C. Spread the carrot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). CRISPY CHICKPEAS: Spread the drained chickpeas on a separate roasting tray. Coat in oil and season. Roast in the hot oven until golden and crispy, 12-15 minutes. GOLDEN PECANS: Place the chopped pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. CHARRED STONE FRUIT: Return the pan to high heat. When hot, fry the stone fruit wedges until charred, 1-2 minutes. Remove from the pan. FRY THE MEATBALLS: Return the pan to medium-high heat with a drizzle of oil. When hot, fry the meatballs until browned, 2-3 minutes per side. Remove from the pan. GRAB THE PLATES: Serve up the stone fruit salad. Top with the meatballs and the toasted pecans. Crumble over the drained feta. Lookin’ good, Chef! VIBRANT SALAD: In a salad bowl, combine the balsamic vinegar with 30ml of olive oil, a sweetener, and seasoning. Toss through the shredded green leaves, the charred stone fruit, the chopped apricots, the roasted carrot, and the crispy chickpeas.
What should be prepared from my kitchen to make Stone Fruit & Wagyu Meatball Salad?
Balsamic Vinegar, Carrot, Chickpeas, Danish-style Feta, Dried Apricots, Free-range Wagyu Beef Meatballs, Green Leaves, Pecan Nuts, Stone Fruit
How many calories does Stone Fruit & Wagyu Meatball Salad have?
1036 calories
How much fat content does Stone Fruit & Wagyu Meatball Salad have?
grams
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