eCook Meal
Beef Schnitzel & Dill-whipped Feta
with charred leeks & a broccoli salad
The beef schnitzel, fried in butter and NOMU Provençal rub, is accompanied by dill-whipped feta. Sided with charred leeks and a broccoli, pea & radish salad. It’s not too good to be true!
Serving guide
Choose your portion size.
WHIPPED Feta
In a small bowl, combine the Yoghurt and the drained feta. Mash with a fork until combined. Add water in 5ml increments if the mixture is not coming together. Alternatively, place in a blender and pulse until smooth. Mix through ½ the chopped dill and seasoning.
GREEN PEAS
Boil the kettle. Submerge the peas in boiling water until plump, 2-3 minutes. Drain and set aside.
CHARRED LEEKS
Rinse the halved leeks. Place a pan with a lid over medium-high heat with a drizzle of oil. When hot, add the leeks cut-side down and fry until charred, 8-10 minutes (shifting occasionally). Add a splash of water and cover. Simmer until the water has evaporated, 2-3 minutes. In the final 30 seconds, toss in a knob of butter. Remove from the pan, season, and cover.
CRUNCHY BROC
Return the pan to medium-high heat with a drizzle of oil or a knob of butter. When hot, fry the broccoli pieces until lightly charred, 5-6 minutes (shifting occasionally). Add a splash of water, cover with a lid, and simmer until al dente, 1-2 minutes. Remove from the pan and season.
BUTTERED Beef
Return the pan to high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. When hot, sear the schnitzel until browned, 30-60 seconds per side. In the final 30 seconds, baste with a knob of butter and the NOMU rub. Remove from the pan and season.
FAB SALAD
In a salad bowl, combine the lemon juice, a drizzle of olive oil, a sweetener, and seasoning. Toss through the shredded leaves, the peas, the Radish rounds, and the charred broccoli.
TIME TO DINE
Plate up the Beef schnitzel and dollop the dill-whipped feta on the side. Side with the buttery charred leeks and the dressed salad. Garnish with the remaining dill. Enjoy!
WHIPPED Feta
In a small bowl, combine the Yoghurt and the drained feta. Mash with a fork until combined. Add water in 5ml increments if the mixture is not coming together. Alternatively, place in a blender and pulse until smooth. Mix through ½ the chopped dill and seasoning.
GREEN PEAS
Boil the kettle. Submerge the peas in boiling water until plump, 2-3 minutes. Drain and set aside.
CHARRED LEEKS
Rinse the halved leeks. Place a pan with a lid over medium-high heat with a drizzle of oil. When hot, add the leeks cut-side down and fry until charred, 8-10 minutes (shifting occasionally). Add a splash of water and cover. Simmer until the water has evaporated, 2-3 minutes. In the final 30 seconds, toss in a knob of butter. Remove from the pan, season, and cover.
CRUNCHY BROC
Return the pan to medium-high heat with a drizzle of oil or a knob of butter. When hot, fry the broccoli pieces until lightly charred, 5-6 minutes (shifting occasionally). Add a splash of water, cover with a lid, and simmer until al dente, 1-2 minutes. Remove from the pan and season.
BUTTERED Beef
Return the pan to high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. When hot, sear the schnitzel until browned, 30-60 seconds per side. In the final 30 seconds, baste with a knob of butter and the NOMU rub. Remove from the pan and season.
FAB SALAD
In a salad bowl, combine the lemon juice, a drizzle of olive oil, a sweetener, and seasoning. Toss through the shredded leaves, the peas, the Radish rounds, and the charred broccoli.
TIME TO DINE
Plate up the Beef schnitzel and dollop the dill-whipped feta on the side. Side with the buttery charred leeks and the dressed salad. Garnish with the remaining dill. Enjoy!
WHIPPED Feta
In a small bowl, combine the Yoghurt and the drained feta. Mash with a fork until combined. Add water in 5ml increments if the mixture is not coming together. Alternatively, place in a blender and pulse until smooth. Mix through ½ the chopped dill and seasoning.
GREEN PEAS
Boil the kettle. Submerge the peas in boiling water until plump, 2-3 minutes. Drain and set aside.
CHARRED LEEKS
Rinse the halved leeks. Place a pan with a lid over medium-high heat with a drizzle of oil. When hot, add the leeks cut-side down and fry until charred, 8-10 minutes (shifting occasionally). Add a splash of water and cover. Simmer until the water has evaporated, 2-3 minutes. In the final 30 seconds, toss in a knob of butter. Remove from the pan, season, and cover.
CRUNCHY BROC
Return the pan to medium-high heat with a drizzle of oil or a knob of butter. When hot, fry the broccoli pieces until lightly charred, 5-6 minutes (shifting occasionally). Add a splash of water, cover with a lid, and simmer until al dente, 1-2 minutes. Remove from the pan and season.
BUTTERED Beef
Return the pan to high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. When hot, sear the schnitzel until browned, 30-60 seconds per side. In the final 30 seconds, baste with a knob of butter and the NOMU rub. Remove from the pan and season. You may need to do this step in batches.
FAB SALAD
In a salad bowl, combine the lemon juice, a drizzle of olive oil, a sweetener, and seasoning. Toss through the shredded leaves, the peas, the Radish rounds, and the charred broccoli.
TIME TO DINE
Plate up the Beef schnitzel and dollop the dill-whipped feta on the side. Side with the buttery charred leeks and the dressed salad. Garnish with the remaining dill. Enjoy!
WHIPPED Feta
In a small bowl, combine the Yoghurt and the drained feta. Mash with a fork until combined. Add water in 5ml increments if the mixture is not coming together. Alternatively, place in a blender and pulse until smooth. Mix through ½ the chopped dill and seasoning.
GREEN PEAS
Boil the kettle. Submerge the peas in boiling water until plump, 2-3 minutes. Drain and set aside.
CHARRED LEEKS
Rinse the halved leeks. Place a pan with a lid over medium-high heat with a drizzle of oil. When hot, add the leeks cut-side down and fry until charred, 8-10 minutes (shifting occasionally). Add a splash of water and cover. Simmer until the water has evaporated, 2-3 minutes. In the final 30 seconds, toss in a knob of butter. Remove from the pan, season, and cover.
CRUNCHY BROC
Return the pan to medium-high heat with a drizzle of oil or a knob of butter. When hot, fry the broccoli pieces until lightly charred, 5-6 minutes (shifting occasionally). Add a splash of water, cover with a lid, and simmer until al dente, 1-2 minutes. Remove from the pan and season.
BUTTERED Beef
Return the pan to high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. When hot, sear the schnitzel until browned, 30-60 seconds per side. In the final 30 seconds, baste with a knob of butter and the NOMU rub. Remove from the pan and season. You may need to do this step in batches.
FAB SALAD
In a salad bowl, combine the lemon juice, a drizzle of olive oil, a sweetener, and seasoning. Toss through the shredded leaves, the peas, the Radish rounds, and the charred broccoli.
TIME TO DINE
Plate up the Beef schnitzel and dollop the dill-whipped feta on the side. Side with the buttery charred leeks and the dressed salad. Garnish with the remaining dill. Enjoy!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R131.00
for 4 servings · R32.75 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Fresh Dill needs 10 gMild Dill Gherkins 780 g 780 g at R63.99 · 1% of packR0.82
-
Lemon Juice needs 40 mlLemon Juice 500 ml 500 ml at R29.99 · 8% of packR2.40
-
Peas needs 160 gSplit Pea Soup Mix 750 g 750 g at R42.99 · 21% of packR9.17
-
Leeks needs 400 gSweet Potato and Leek Soup 400 g 400 g at R37.99 · 100% of packR37.99
-
Danish-style Feta needs 120 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 15% of packR15.00
-
Radish needs 80 gRadish 150 g 150 g at R21.99 · 53% of packR11.73
-
Broccoli Florets needs 400 gBroccoli Florets 300 g 300 g at R36.99 · 1.33× packR49.32
-
Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
Not in the Woolies basket — source these elsewhere:
- NOMU Provençal Rub
- Free-range Beef Schnitzel (without crumb)
- Yoghurt
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Beef Schnitzel & Dill-whipped Feta?
The preparation time for Beef Schnitzel & Dill-whipped Feta with charred leeks & a broccoli salad is between 20 and 35 minutes.
What is the total time required to make Beef Schnitzel & Dill-whipped Feta with charred leeks & a broccoli salad?
The total time required to make Beef Schnitzel & Dill-whipped Feta with charred leeks & a broccoli salad is between 35 and 50 minutes.
How many servings does Beef Schnitzel & Dill-whipped Feta provide?
4 servings
What are the main ingredients in Beef Schnitzel & Dill-whipped Feta?
Beef, Beef Schnitzel (without crumb), Broccoli Florets, Dill, Feta, Leek, Lemon Juice, Low Fat Yoghurt Plain 90ml, NOMU Provençal Rub, Pea, Radish, Salad Leaves, Yoghurt
What is the nutritional information of Beef Schnitzel & Dill-whipped Feta?
Calories: 465, Carbs: 34 grams, Fat: grams, Protein: 50.8 grams, Sugar: 10.3 grams, Salt: 861 grams
How do I prepare Beef Schnitzel & Dill-whipped Feta?
WHIPPED FETA: In a small bowl, combine the yoghurt and the drained feta. Mash with a fork until combined. Add water in 5ml increments if the mixture is not coming together. Alternatively, place in a blender and pulse until smooth. Mix through ½ the chopped dill and seasoning. CRUNCHY BROC: Return the pan to medium-high heat with a drizzle of oil or a knob of butter. When hot, fry the broccoli pieces until lightly charred, 5-6 minutes (shifting occasionally). Add a splash of water, cover with a lid, and simmer until al dente, 1-2 minutes. Remove from the pan and season. FAB SALAD: In a salad bowl, combine the lemon juice, a drizzle of olive oil, a sweetener, and seasoning. Toss through the shredded leaves, the peas, the radish rounds, and the charred broccoli. BUTTERED BEEF: Return the pan to high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. When hot, sear the schnitzel until browned, 30-60 seconds per side. In the final 30 seconds, baste with a knob of butter and the NOMU rub. Remove from the pan and season. TIME TO DINE: Plate up the beef schnitzel and dollop the dill-whipped feta on the side. Side with the buttery charred leeks and the dressed salad. Garnish with the remaining dill. Enjoy! CHARRED LEEKS: Rinse the halved leeks. Place a pan with a lid over medium-high heat with a drizzle of oil. When hot, add the leeks cut-side down and fry until charred, 8-10 minutes (shifting occasionally). Add a splash of water and cover. Simmer until the water has evaporated, 2-3 minutes. In the final 30 seconds, toss in a knob of butter. Remove from the pan, season, and cover. GREEN PEAS: Boil the kettle. Submerge the peas in boiling water until plump, 2-3 minutes. Drain and set aside.
What should be prepared from my kitchen to make Beef Schnitzel & Dill-whipped Feta?
Beef, Beef Schnitzel (without crumb), Broccoli Florets, Dill, Feta, Leek, Lemon Juice, Low Fat Yoghurt Plain 90ml, NOMU Provençal Rub, Pea, Radish, Salad Leaves, Yoghurt
How many calories does Beef Schnitzel & Dill-whipped Feta have?
465 calories
How much fat content does Beef Schnitzel & Dill-whipped Feta have?
grams