eCook Meal
Moreish Middle Eastern Salad
with dukkah crusted feta & mini falafel balls
This moreish salad is made up of pickled dates and red onion, dukkah crusted feta, golden sumac pita croutons, crunchy green beans, roasted beetroot, mini Outcast beetroot falafel balls and fresh mint. Served on a bed of mixed leaves – fresh and summery!
Serving guide
Choose your portion size.
GET GOING
Preheat the oven to 200°C. Wash the Beetroot, trim the ends, and cut into bite-size chunks. Place the beetroot on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and becoming crispy. Place the falafel mix in a bowl with a pinch of salt, and 100ml of boiling water. Mix well, but not for longer than about 30 seconds. Cover and set aside to rehydrate for at least 10 minutes.
PICKLE & COAT
In a bowl, add the halved dates, the sliced red onion, a ¼ of the Sumac, and the white wine vinegar. Toss until fully combined. Set aside to pickle. In a separate bowl, add the Dukkah and the drained feta. Toss until the feta is fully coated in the dukkah. Reserve the remaining dukkah for plating.
FRYING TIME
Place a pan over a medium-high heat with a splash of water. When starting to bubble, simmer the sliced green beans for 3-4 minutes until cooked al dente. Toss with a drizzle of oil and some seasoning. Remove from the pan on completion. Roll the falafel mixture into 4-5 mini falafel balls . Return the pan to a medium heat with enough oil to cover the base. When hot, fry the balls for 3-4 minutes per side until crispy, turning when they start to brown. Remove on completion and set aside to drain on some paper towel.
ALMOST THERE...
Drain the excess oil from the pan and return to a medium heat, with a knob of butter. Once hot, add the pita chunks and fry for 4-6 minutes, until crunchy and golden brown, shifting occasionally. Drain on paper towel and season with the remaining Sumac and some seasoning.
ALL TOGETHER NOW
Drain the vinegar from the dates and red onion, and pour the vinegar in a salad bowl. Stir in ½ tsp of a sweetener of choice and 10ml of olive oil. Add in the rinsed green leaves, the roasted Beetroot, the sautéed green beans, the pickled veg, and ½ the mint leaves. Toss to combine.
WOW!
Serve the dressed salad and garnish with the Dukkah crusted feta, sumac pita croutons, falafel balls, and the remaining mint leaves. Sprinkle over any remaining dukkah and tuck in!
GET GOING
Preheat the oven to 200°C. Wash the Beetroot, trim the ends, and cut into bite-size chunks. Place the beetroot on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and becoming crispy. Place the falafel mix in a bowl with a pinch of salt, and 200ml of boiling water. Mix well, but not for longer than about 30 seconds. Cover and set aside to rehydrate for at least 10 minutes.
PICKLE & COAT
In a bowl, add the halved dates, the sliced red onion, a ¼ of the Sumac, and the white wine vinegar. Toss until fully combined. Set aside to pickle. In a separate bowl, add the Dukkah and the drained feta. Toss until the feta is fully coated in the dukkah. Reserve the remaining dukkah for plating.
FRYING TIME
Place a pan over a medium-high heat with a splash of water. When starting to bubble, simmer the sliced green beans for 4-5 minutes until cooked al dente. Toss with a drizzle of oil and some seasoning. Remove from the pan on completion. Roll the falafel mixture into 4-5 mini falafel balls per portion. Return the pan to a medium heat with enough oil to cover the base. When hot, fry the balls for 3-4 minutes per side until crispy, turning when they start to brown. Remove on completion and set aside to drain on some paper towel.
ALMOST THERE...
Drain the excess oil from the pan and return to a medium heat, with a knob of butter. Once hot, add the pita chunks and fry for 4-6 minutes, until crunchy and golden brown, shifting occasionally. Drain on paper towel and season with the remaining Sumac and some seasoning.
ALL TOGETHER NOW
Drain the vinegar from the dates and red onion, and pour the vinegar in a salad bowl. Stir in 1 tsp of a sweetener of choice and 20ml of olive oil. Add in the rinsed green leaves, the roasted Beetroot, the sautéed green beans, the pickled veg, and ½ the mint leaves. Toss to combine.
WOW!
Serve the dressed salad and garnish with the Dukkah crusted feta, sumac pita croutons, falafel balls, and the remaining mint leaves. Sprinkle over any remaining dukkah and tuck in!
GET GOING
Preheat the oven to 200°C. Wash the Beetroot, trim the ends, and cut into bite-size chunks. Place the beetroot on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and becoming crispy. Place the falafel mix in a bowl with a pinch of salt, and 300ml of boiling water. Mix well, but not for longer than about 30 seconds. Cover and set aside to rehydrate for at least 10 minutes.
PICKLE & COAT
In a bowl, add the halved dates, the sliced red onion, a ¼ of the Sumac, and the white wine vinegar. Toss until fully combined. Set aside to pickle. In a separate bowl, add the Dukkah and the drained feta. Toss until the feta is fully coated in the dukkah. Reserve the remaining dukkah for plating.
FRYING TIME
Place a pan over a medium-high heat with a splash of water. When starting to bubble, simmer the sliced green beans for 4-5 minutes until cooked al dente. Toss with a drizzle of oil and some seasoning. Remove from the pan on completion. Roll the falafel mixture into 4-5 mini falafel balls per portion. Return the pan to a medium heat with enough oil to cover the base. When hot, fry the balls for 3-4 minutes per side until crispy, turning when they start to brown. Remove on completion and set aside to drain on some paper towel.
ALMOST THERE...
Drain the excess oil from the pan and return to a medium heat, with a knob of butter. Once hot, add the pita chunks and fry for 4-6 minutes, until crunchy and golden brown, shifting occasionally. Drain on paper towel and season with the remaining Sumac and some seasoning.
ALL TOGETHER NOW
Drain the vinegar from the dates and red onion, and pour the vinegar in a salad bowl. Stir in 1½ tsp of a sweetener of choice and 30ml of olive oil. Add in the rinsed green leaves, the roasted Beetroot, the sautéed green beans, the pickled veg, and ½ the mint leaves. Toss to combine.
WOW!
Serve the dressed salad and garnish with the Dukkah crusted feta, sumac pita croutons, falafel balls, and the remaining mint leaves. Sprinkle over any remaining dukkah and tuck in!
GET GOING
Preheat the oven to 200°C. Wash the Beetroot, trim the ends, and cut into bite-size chunks. Place the beetroot on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and becoming crispy. Place the falafel mix in a bowl with a pinch of salt, and 400ml of boiling water. Mix well, but not for longer than about 30 seconds. Cover and set aside to rehydrate for at least 10 minutes.
PICKLE & COAT
In a bowl, add the halved dates, the sliced red onion, a ¼ of the Sumac, and the white wine vinegar. Toss until fully combined. Set aside to pickle. In a separate bowl, add the Dukkah and the drained feta. Toss until the feta is fully coated in the dukkah. Reserve the remaining dukkah for plating.
FRYING TIME
Place a pan over a medium-high heat with a splash of water. When starting to bubble, simmer the sliced green beans for 6-7 minutes until cooked al dente. Toss with a drizzle of oil and some seasoning. Remove from the pan on completion. Roll the falafel mixture into 4-5 mini falafel balls per portion. Return the pan to a medium heat with enough oil to cover the base. When hot, fry the balls for 3-4 minutes per side until crispy, turning when they start to brown. Remove on completion and set aside to drain on some paper towel.
ALMOST THERE...
Drain the excess oil from the pan and return to a medium heat, with a knob of butter. Once hot, add the pita chunks and fry for 4-6 minutes, until crunchy and golden brown, shifting occasionally. Drain on paper towel and season with the remaining Sumac and some seasoning.
ALL TOGETHER NOW
Drain the vinegar from the dates and red onion, and pour the vinegar in a salad bowl. Stir in 1 tbsp of a sweetener of choice and 40ml of olive oil. Add in the rinsed green leaves, the roasted Beetroot, the sautéed green beans, the pickled veg, and ½ the mint leaves. Toss to combine.
WOW!
Serve the dressed salad and garnish with the Dukkah crusted feta, sumac pita croutons, falafel balls, and the remaining mint leaves. Sprinkle over any remaining dukkah and tuck in!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R232.11
for 4 servings · R58.03 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Pita Bread needs 2Wholewheat Pita Breads 6 pk R42.99 · whole pack (size can't be divided)R42.99
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Fresh Mint needs 15 gFresh Mint 20 g 20 g at R14.99 · 75% of packR11.24
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Danish-style Feta needs 160 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 20% of packR20.00
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Dukkah needs 60 mlCoriander and Roasted Seed Dukkah 60 g R35.99 · whole pack (size can't be divided)R35.99
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Green Beans needs 320 gGreen Beans in Brine 410 g 410 g at R26.99 · 78% of packR21.07
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White Wine Vinegar needs 120 mlWhite Wine Vinegar 250 ml 250 ml at R44.99 · 48% of packR21.60
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Sumac needs 10 mlSumac 50 g R41.99 · whole pack (size can't be divided)R41.99
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Red Onions needs 2Sliced Red Onions 70 g R16.99 · whole pack (size can't be divided)R16.99
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Pitted Dates needs 80 gZamli Dates 500 g 500 g at R97.99 · 16% of packR15.68
Not in the Woolies basket — source these elsewhere:
- Beetroot
- Outcast Beetroot Falafel Mix
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Moreish Middle Eastern Salad?
The preparation time for Moreish Middle Eastern Salad with dukkah crusted feta & mini falafel balls is between 15 and 30 minutes.
What is the total time required to make Moreish Middle Eastern Salad with dukkah crusted feta & mini falafel balls?
The total time required to make Moreish Middle Eastern Salad with dukkah crusted feta & mini falafel balls is between 35 and 50 minutes.
How many servings does Moreish Middle Eastern Salad provide?
4 servings
What are the main ingredients in Moreish Middle Eastern Salad?
Beetroot, Dukkah, Feta, Fresh Mint, Green Beans, Outcast Beetroot Falafel Mix, Pita Bread, Pitted Dates, Red Onion, Salad Leaves, Sumac, White Wine Vinegar
What is the nutritional information of Moreish Middle Eastern Salad?
Calories: 723, Carbs: 85 grams, Fat: grams, Protein: 28.6 grams, Sugar: 28.9 grams, Salt: 1691 grams
How do I prepare Moreish Middle Eastern Salad?
ALMOST THERE...: Drain the excess oil from the pan and return to a medium heat, with a knob of butter. Once hot, add the pita chunks and fry for 4-6 minutes, until crunchy and golden brown, shifting occasionally. Drain on paper towel and season with the remaining sumac and some seasoning. GET GOING: Preheat the oven to 200°C. Wash the beetroot, trim the ends, and cut into bite-size chunks. Place the beetroot on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and becoming crispy. Place the falafel mix in a bowl with a pinch of salt, and 200ml of boiling water. Mix well, but not for longer than about 30 seconds. Cover and set aside to rehydrate for at least 10 minutes. FRYING TIME: Place a pan over a medium-high heat with a splash of water. When starting to bubble, simmer the sliced green beans for 4-5 minutes until cooked al dente. Toss with a drizzle of oil and some seasoning. Remove from the pan on completion. Roll the falafel mixture into 4-5 mini falafel balls per portion. Return the pan to a medium heat with enough oil to cover the base. When hot, fry the balls for 3-4 minutes per side until crispy, turning when they start to brown. Remove on completion and set aside to drain on some paper towel. WOW!: Serve the dressed salad and garnish with the dukkah crusted feta, sumac pita croutons, falafel balls, and the remaining mint leaves. Sprinkle over any remaining dukkah and tuck in! PICKLE & COAT: In a bowl, add the halved dates, the sliced red onion, a ¼ of the sumac, and the white wine vinegar. Toss until fully combined. Set aside to pickle. In a separate bowl, add the dukkah and the drained feta. Toss until the feta is fully coated in the dukkah. Reserve the remaining dukkah for plating. ALL TOGETHER NOW: Drain the vinegar from the dates and red onion, and pour the vinegar in a salad bowl. Stir in 1 tsp of a sweetener of choice and 20ml of olive oil. Add in the rinsed green leaves, the roasted beetroot, the sautéed green beans, the pickled veg, and ½ the mint leaves. Toss to combine.
What should be prepared from my kitchen to make Moreish Middle Eastern Salad?
Beetroot, Dukkah, Feta, Fresh Mint, Green Beans, Outcast Beetroot Falafel Mix, Pita Bread, Pitted Dates, Red Onion, Salad Leaves, Sumac, White Wine Vinegar
How many calories does Moreish Middle Eastern Salad have?
723 calories
How much fat content does Moreish Middle Eastern Salad have?
grams