eCook Meal
Beef & Butternut Salad
with Danish-style feta & fresh parsley
Don’t be fooled by the straightforward name of this salad, because the tastes are anything but. That’s because every ingredient’s flavour profiles are leveled up with clever cooking tricks. The homemade tahini & lemon juice yoghurt dressing is a great example – a cooling, creamy sauce that makes the butter-basted sirloin shine!
Serving guide
Choose your portion size.
BEGIN WITH THE Butternut
Preheat the oven to 200°C. Spread out the Butternut half-moons on a roasting tray. Coat in oil, ½ the rub, and seasoning. Roast in the hot oven for 30-35 minutes until cooked through and golden, flipping halfway.
A STEP FOR PREP
While the Butternut is roasting, rinse the salad leaves and roughly shred. Cut the tomato into half-moons. Rinse and finely chop the parsley. Drain the feta.
YUMMY Yoghurt
In a small bowl, combine the Tahini, the Yoghurt, the lemon juice (to taste), seasoning, and ½ the chopped Parsley. Loosen with water in 10ml increments until drizzling consistency.
BUTTER-BASTED Beef
When the roast has 10-15 minutes remaining, place a pan over medium-high heat with a drizzle of oil. Pat the sirloin dry with paper towel. When the pan is hot, sear the sirloin, fat-side down, for 3-5 minutes until crispy. Then, fry for 2-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the sirloin.) During the final 1-2 minutes, baste with a knob of butter and the remaining rub. Remove from the pan and rest for 5 minutes before slicing. Lightly season the slices.
TIME TO COMBINE
In a salad bowl, combine the cooked Butternut half-moons, the shredded leaves, the tomato half-moons, the drained feta, and seasoning.
GATHER AROUND THE TABLE!
Plate up the Butternut salad drizzled with the tahini-yoghurt dressing. Side with the sirloin slices and garnish with the remaining parsley. Dig in, Chef!
BEGIN WITH THE Butternut
Preheat the oven to 200°C. Spread out the Butternut half-moons on a roasting tray. Coat in oil, ½ the rub, and seasoning. Roast in the hot oven for 30-35 minutes until cooked through and golden, flipping halfway.
A STEP FOR PREP
While the Butternut is roasting, rinse the salad leaves and roughly shred. Cut the tomato into half-moons. Rinse and finely chop the parsley. Drain the feta.
YUMMY Yoghurt
In a small bowl, combine the Tahini, the Yoghurt, the lemon juice (to taste), seasoning, and ½ the chopped Parsley. Loosen with water in 10ml increments until drizzling consistency.
BUTTER-BASTED Beef
When the roast has 10-15 minutes remaining, place a pan over medium-high heat with a drizzle of oil. Pat the sirloin dry with paper towel. When the pan is hot, sear the sirloin, fat-side down, for 3-5 minutes until crispy. Then, fry for 2-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the sirloin.) During the final 1-2 minutes, baste with a knob of butter and the remaining rub. Remove from the pan and rest for 5 minutes before slicing. Lightly season the slices.
TIME TO COMBINE
In a salad bowl, combine the cooked Butternut half-moons, the shredded leaves, the tomato half-moons, the drained feta, and seasoning.
GATHER AROUND THE TABLE!
Plate up the Butternut salad drizzled with the tahini-yoghurt dressing. Side with the sirloin slices and garnish with the remaining parsley. Dig in, Chef!
BEGIN WITH THE Butternut
Preheat the oven to 200°C. Spread out the Butternut half-moons on a roasting tray. Coat in oil, ½ the rub, and seasoning. Roast in the hot oven for 35-40 minutes until cooked through and golden, flipping halfway.
A STEP FOR PREP
While the Butternut is roasting, rinse the salad leaves and roughly shred. Cut the tomatoes into half-moons. Rinse and finely chop the parsley. Drain the feta.
YUMMY Yoghurt
In a small bowl, combine the Tahini, the Yoghurt, the lemon juice (to taste), seasoning, and ½ the chopped Parsley. Loosen with water in 10ml increments until drizzling consistency.
BUTTER-BASTED Beef
When the roast has 10-15 minutes remaining, place a large pan over medium-high heat with a drizzle of oil. Pat the sirloin dry with paper towel. When the pan is hot, sear the sirloin, fat-side down, for 3-5 minutes until crispy. Then, fry for 2-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the sirloin.) During the final 1-2 minutes, baste with a knob of butter and the remaining rub. Remove from the pan and rest for 5 minutes before slicing. Lightly season the slices.
TIME TO COMBINE
In a salad bowl, combine the cooked Butternut half-moons, the shredded leaves, the tomato half-moons, the drained feta, and seasoning.
GATHER AROUND THE TABLE!
Plate up the Butternut salad drizzled with the tahini-yoghurt dressing. Side with the sirloin slices and garnish with the remaining parsley. Dig in, Chef!
BEGIN WITH THE Butternut
Preheat the oven to 200°C. Spread out the Butternut half-moons on a roasting tray. Coat in oil, ½ the rub, and seasoning. Roast in the hot oven for 35-40 minutes until cooked through and golden, flipping halfway.
A STEP FOR PREP
While the Butternut is roasting, rinse the salad leaves and roughly shred. Cut the tomatoes into half-moons. Rinse and finely chop the parsley. Drain the feta.
YUMMY Yoghurt
In a small bowl, combine the Tahini, the Yoghurt, the lemon juice (to taste), seasoning, and ½ the chopped Parsley. Loosen with water in 10ml increments until drizzling consistency.
BUTTER-BASTED Beef
When the roast has 10-15 minutes remaining, place a large pan over medium-high heat with a drizzle of oil. Pat the sirloin dry with paper towel. When the pan is hot, sear the sirloin, fat-side down, for 3-5 minutes until crispy. Then, fry for 2-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the sirloin.) During the final 1-2 minutes, baste with a knob of butter and the remaining rub. Remove from the pan and rest for 5 minutes before slicing. Lightly season the slices.
TIME TO COMBINE
In a salad bowl, combine the cooked Butternut half-moons, the shredded leaves, the tomato half-moons, the drained feta, and seasoning.
GATHER AROUND THE TABLE!
Plate up the Butternut salad drizzled with the tahini-yoghurt dressing. Side with the sirloin slices and garnish with the remaining parsley. Dig in, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R260.03
for 4 servings · R65.01 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Butternut needs 1 kgButternut 3 kg 3 kg at R45.00 · 33% of packR15.00
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Lemon Juice needs 20 mlLemon Juice 500 ml 500 ml at R29.99 · 4% of packR1.20
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Free-range Beef Sirloin needs 640 gHalaal Matured Thick-Cut Beef Sirloin Steak Avg 600 g 600 g at R153.99 · 1.07× packR164.26
-
Tahini needs 20 mlGreen Tahini Dressing 100 g R29.99 · whole pack (size can't be divided)R29.99
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Low Fat Plain Yoghurt needs 125 mlAyrshire Low Fat Strawberry & Litchi Flavoured Drinking Yoghurt 300 ml 300 ml at R19.99 · 42% of packR8.33
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Fresh Parsley needs 15 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 10% of packR5.70
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Tomatoes needs 2Tomato Puree in Tub 240 g R20.99 · whole pack (size can't be divided)R20.99
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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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Danish-style Feta needs 80 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 10% of packR10.00
Not in the Woolies basket — source these elsewhere:
- NOMU Moroccan Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Beef & Butternut Salad?
The preparation time for Beef & Butternut Salad with Danish-style feta & fresh parsley is between 25 and 40 minutes.
What is the total time required to make Beef & Butternut Salad with Danish-style feta & fresh parsley?
The total time required to make Beef & Butternut Salad with Danish-style feta & fresh parsley is between 45 and 60 minutes.
How many servings does Beef & Butternut Salad provide?
4 servings
What are the main ingredients in Beef & Butternut Salad?
Beef, Beef Sirloin, Butternut, Feta, Lemon Jucie, Lemon Juice, NOMU Moroccan Rub, Parsley, Salad Leaves, Tahini, Tomato, Yoghurt
What is the nutritional information of Beef & Butternut Salad?
Calories: 628, Carbs: 38 grams, Fat: grams, Protein: 46.8 grams, Sugar: 10.1 grams, Salt: 767 grams
How do I prepare Beef & Butternut Salad?
TIME TO COMBINE: In a salad bowl, combine the cooked butternut half-moons, the shredded leaves, the tomato half-moons, the drained feta, and seasoning. YUMMY YOGHURT: In a small bowl, combine the tahini, the yoghurt, the lemon juice (to taste), seasoning, and ½ the chopped parsley. Loosen with water in 10ml increments until drizzling consistency. A STEP FOR PREP: While the butternut is roasting, rinse the salad leaves and roughly shred. Cut the tomato into half-moons. Rinse and finely chop the parsley. Drain the feta. BEGIN WITH THE BUTTERNUT: Preheat the oven to 200°C. Spread out the butternut half-moons on a roasting tray. Coat in oil, ½ the rub, and seasoning. Roast in the hot oven for 30-35 minutes until cooked through and golden, flipping halfway. GATHER AROUND THE TABLE!: Plate up the butternut salad drizzled with the tahini-yoghurt dressing. Side with the sirloin slices and garnish with the remaining parsley. Dig in, Chef! BUTTER-BASTED BEEF: When the roast has 10-15 minutes remaining, place a pan over medium-high heat with a drizzle of oil. Pat the sirloin dry with paper towel. When the pan is hot, sear the sirloin, fat-side down, for 3-5 minutes until crispy. Then, fry for 2-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the sirloin.) During the final 1-2 minutes, baste with a knob of butter and the remaining rub. Remove from the pan and rest for 5 minutes before slicing. Lightly season the slices.
What should be prepared from my kitchen to make Beef & Butternut Salad?
Beef, Beef Sirloin, Butternut, Feta, Lemon Jucie, Lemon Juice, NOMU Moroccan Rub, Parsley, Salad Leaves, Tahini, Tomato, Yoghurt
How many calories does Beef & Butternut Salad have?
628 calories
How much fat content does Beef & Butternut Salad have?
grams