eCook Meal
Almond & Halloumi Beef Schnitzel
with radish, pickled peppers & sunflower seeds
Mouthwatering beef schnitzels are topped with a crunchy and rich almond-halloumi crumb. Seal this decadent deal with a delicious loaded salad full of pickled peppers for tang and sunflower seeds for crunch, and you have yourself a dinner you’ll dream about!
Serving guide
Choose your portion size.
Carrot ROAST
Preheat the oven to 200°C. Spread out the Carrot wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 20-25 minutes until cooked through and crisping up, shifting halfway.
IT’S CRUMB TIME!
Place a nonstick pan over a medium heat. When hot, add the ground Almonds and fry for 2-4 minutes until browned, shifting occasionally. Remove from the pan on completion and place in a bowl. Add the grated Halloumi and set aside.
Beef SCHNITTYS
Return the pan to a high heat with a drizzle of oil. Pat dry the schnitzel dry with paper towel. When the pan is hot, pan-fry the schnitzel for 30-60 seconds per side until golden and cooked through. Remove from the pan on completion and season.
Halloumi CRUMB
Turn the oven onto the grill setting or the highest temperature. Place the fried schnitzel on a roasting tray and top with the Halloumi-almond crumb. Pop in the hot oven and bake for 2-4 minutes until the cheese is golden.
TOSS UP
In a salad bowl, combine the shredded green leaves, the chopped pickled peppers, the Cucumber half-moons, the radish rounds, the sunflower seeds, the red wine vinegar, a drizzle of oil, and some seasoning.
DINNER IS SERVED!
Plate up the Halloumi-crumbed schnitzel alongside the roasted carrot wedges. Side with the salad. Wow, Chef!
Carrot ROAST
Preheat the oven to 200°C. Spread out the Carrot wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 20-25 minutes until cooked through and crisping up, shifting halfway.
IT’S CRUMB TIME!
Place a nonstick pan over a medium heat. When hot, add the ground Almonds and fry for 2-4 minutes until browned, shifting occasionally. Remove from the pan on completion and place in a bowl. Add the grated Halloumi and set aside.
Beef SCHNITTYS
Return the pan to a high heat with a drizzle of oil. Pat dry the schnitzels dry with paper towel. When the pan is hot, pan-fry the schnitzels for 30-60 seconds per side until golden and cooked through. Remove from the pan on completion and season.
Halloumi CRUMB
Turn the oven onto the grill setting or the highest temperature. Place the fried schnitzels on a roasting tray and top with the Halloumi-almond crumb. Pop in the hot oven and bake for 2-4 minutes until the cheese is golden.
TOSS UP
In a salad bowl, combine the shredded green leaves, the chopped pickled peppers, the Cucumber half-moons, the radish rounds, the sunflower seeds, the red wine vinegar, a drizzle of oil, and some seasoning.
DINNER IS SERVED!
Plate up the Halloumi-crumbed schnitzels alongside the roasted carrot wedges. Side with the salad. Wow, Chef!
Carrot ROAST
Preheat the oven to 200°C. Spread out the Carrot wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 25-30 minutes until cooked through and crisping up, shifting halfway.
IT’S CRUMB TIME!
Place a nonstick pan over a medium heat. When hot, add the ground Almonds and fry for 2-4 minutes until browned, shifting occasionally. Remove from the pan on completion and place in a bowl. Add the grated Halloumi and set aside.
Beef SCHNITTYS
Return the pan to a high heat with a drizzle of oil. Pat dry the schnitzels dry with paper towel. When the pan is hot, pan-fry the schnitzels for 30-60 seconds per side until golden and cooked through. You might have to do this step in batches. Remove from the pan on completion and season.
Halloumi CRUMB
Turn the oven onto the grill setting or the highest temperature. Place the fried schnitzels on a roasting tray and top with the Halloumi-almond crumb. Pop in the hot oven and bake for 4-6 minutes until the cheese is golden.
TOSS UP
In a salad bowl, combine the shredded green leaves, the chopped pickled peppers, the Cucumber half-moons, the radish rounds, the sunflower seeds, the red wine vinegar, a drizzle of oil, and some seasoning.
DINNER IS SERVED!
Plate up the Halloumi-crumbed schnitzels alongside the roasted carrot wedges. Side with the salad. Wow, Chef!
Carrot ROAST
Preheat the oven to 200°C. Spread out the Carrot wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 25-30 minutes until cooked through and crisping up, shifting halfway.
IT’S CRUMB TIME!
Place a nonstick pan over a medium heat. When hot, add the ground Almonds and fry for 2-4 minutes until browned, shifting occasionally. Remove from the pan on completion and place in a bowl. Add the grated Halloumi and set aside.
Beef SCHNITTYS
Return the pan to a high heat with a drizzle of oil. Pat dry the schnitzels dry with paper towel. When the pan is hot, pan-fry the schnitzels for 30-60 seconds per side until golden and cooked through. You might have to do this step in batches. Remove from the pan on completion and season.
Halloumi CRUMB
Turn the oven onto the grill setting or the highest temperature. Place the fried schnitzels on a roasting tray and top with the Halloumi-almond crumb. Pop in the hot oven and bake for 4-6 minutes until the cheese is golden.
TOSS UP
In a salad bowl, combine the shredded green leaves, the chopped pickled peppers, the Cucumber half-moons, the radish rounds, the sunflower seeds, the red wine vinegar, a drizzle of oil, and some seasoning.
DINNER IS SERVED!
Plate up the Halloumi-crumbed schnitzels alongside the roasted carrot wedges. Side with the salad. Wow, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R234.81
for 4 servings · R58.70 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Red Wine Vinegar needs 40 mlRed Wine Vinegar 250 ml 250 ml at R44.99 · 16% of packR7.20
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Carrot needs 480 gBulk Large Carrots 3 kg 3 kg at R45.00 · 16% of packR7.20
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Halloumi needs 320 gGrilled Halloumi & Roasted Vegetables in a Creamy Tomato Sauce 420 g 420 g at R76.99 · 76% of packR58.66
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Radish needs 80 gRadish 150 g 150 g at R21.99 · 53% of packR11.73
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Sunflower Seeds needs 40 gSunflower Seeds 250 g 250 g at R44.99 · 16% of packR7.20
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Cucumber needs 200 gMini Cucumbers 350 g 350 g at R31.99 · 57% of packR18.28
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Ground Almonds needs 200 mlAlmond Milk & Vanilla Hand Cream 75 ml 75 ml at R44.99 · 2.7× packsR119.97
Not in the Woolies basket — source these elsewhere:
- Free-range Beef Schnitzel (without crumb)
- Pickled Bell Peppers
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Almond & Halloumi Beef Schnitzel?
The preparation time for Almond & Halloumi Beef Schnitzel with radish, pickled peppers & sunflower seeds is between 20 and 40 minutes.
What is the total time required to make Almond & Halloumi Beef Schnitzel with radish, pickled peppers & sunflower seeds?
The total time required to make Almond & Halloumi Beef Schnitzel with radish, pickled peppers & sunflower seeds is between 40 and 60 minutes.
How many servings does Almond & Halloumi Beef Schnitzel provide?
4 servings
What are the main ingredients in Almond & Halloumi Beef Schnitzel?
Almonds, Beef, Beef Schnitzel (without crumb), Carrot, Cucumber, Green Leaves, Halloumi, Pickled Bell Peppers, Radish, Red Wine Vinegar, Rice Wine Vinegar, Sunflower Seeds
What is the nutritional information of Almond & Halloumi Beef Schnitzel?
Calories: 761, Carbs: 22 grams, Fat: grams, Protein: 63.5 grams, Sugar: 12.7 grams, Salt: 917 grams
How do I prepare Almond & Halloumi Beef Schnitzel?
CARROT ROAST: Preheat the oven to 200°C. Spread out the carrot wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 20-25 minutes until cooked through and crisping up, shifting halfway. IT’S CRUMB TIME!: Place a nonstick pan over a medium heat. When hot, add the ground almonds and fry for 2-4 minutes until browned, shifting occasionally. Remove from the pan on completion and place in a bowl. Add the grated halloumi and set aside. TOSS UP: In a salad bowl, combine the shredded green leaves, the chopped pickled peppers, the cucumber half-moons, the radish rounds, the sunflower seeds, the red wine vinegar, a drizzle of oil, and some seasoning. HALLOUMI CRUMB: Turn the oven onto the grill setting or the highest temperature. Place the fried schnitzels on a roasting tray and top with the halloumi-almond crumb. Pop in the hot oven and bake for 2-4 minutes until the cheese is golden. DINNER IS SERVED!: Plate up the halloumi-crumbed schnitzels alongside the roasted carrot wedges. Side with the salad. Wow, Chef! BEEF SCHNITTYS: Return the pan to a high heat with a drizzle of oil. Pat dry the schnitzels dry with paper towel. When the pan is hot, pan-fry the schnitzels for 30-60 seconds per side until golden and cooked through. Remove from the pan on completion and season.
What should be prepared from my kitchen to make Almond & Halloumi Beef Schnitzel?
Almonds, Beef, Beef Schnitzel (without crumb), Carrot, Cucumber, Green Leaves, Halloumi, Pickled Bell Peppers, Radish, Red Wine Vinegar, Rice Wine Vinegar, Sunflower Seeds
How many calories does Almond & Halloumi Beef Schnitzel have?
761 calories
How much fat content does Almond & Halloumi Beef Schnitzel have?
grams