This dish aims to give you everything you want from a wholesome meal, without the stress of carbs overstaying their welcome! Beef schnitzel is the star of the show in this dish, with a delicious loaded salad featured as the supporting act.
Beef Schnitzel & Loaded Leafy Greens
Beef Schnitzel & Loaded Leafy Greens
with zingy radish & sweet roasted butternut
Hands on Time: 20 - 40 minutes
Overall Time: 35 - 55 minutes
Ingredients:
- Baby Tomatoes
- Beef
- Butternut
- Cucumber
- Free-Range Beef Schnitzel (without crumb)
- Fresh Parsley
- Lemon
- Lemons
- Low Fat Plain Yoghurt
- NOMU Spanish Rub
- Radish
- Red Onion
- Salad Leaves
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter (optional)
A WHOLE ROAST OF POSSIBILITIES
Preheat the oven to 200°C. Place the Butternut chunks and onion wedges on a roasting tray, coat in oil, ½ the rub, and season. Roast in the hot oven for 25-30 minutes until cooked through and crisping up, shifting halfway.
LOOKING FRESH
In a salad bowl, combine the diced Cucumber, the quartered tomatoes, the radish rounds, a drizzle of oil, a squeeze of lemon juice, a pinch of lemon zest, and seasoning. In a separate bowl, combine the yoghurt, some lemon juice (to taste), ½ the chopped parsley, and seasoning.
DON’T BE SHY, LET’S FRY!
Place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, pan-fry the schnitzel for 30-60 seconds per side until golden and cooked through. In the final 30 seconds, use a knob of butter or a drizzle of oil and the remaining rub to baste the schnitzel. Remove from the pan on completion. Allow to rest for a minute before slicing. Lightly season the slices.
IT’S A TOSS UP
When the Butternut and onion are done, add to the salad bowl with the cucumber & tomato. Toss until fully combined.
HEALTHY & DIVINE!
Plate up a generous helping of the leafy loaded salad. Side with the smoky Beef slices and sprinkle over the remaining chopped parsley. Serve the lemony yoghurt on the side, as well as any remaining Lemon wedges. Tuck in, Chef!
A WHOLE ROAST OF POSSIBILITIES
Preheat the oven to 200°C. Place the Butternut chunks and onion wedges on a roasting tray, coat in oil, ½ the rub, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
LOOKING FRESH
In a salad bowl, combine the diced Cucumber, the quartered tomatoes, the radish rounds, a drizzle of oil, a squeeze of lemon juice, a pinch of lemon zest, and seasoning. In a separate bowl, combine the yoghurt, some lemon juice (to taste), ½ the chopped parsley, and seasoning.
DON’T BE SHY, LET’S FRY!
Place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, pan-fry the schnitzels for 30-60 seconds per side until golden and cooked through. In the final 30 seconds, use a knob of butter or a drizzle of oil and the remaining rub to baste the schnitzels. Remove from the pan on completion. Allow to rest for a minute before slicing. Lightly season the slices.
IT’S A TOSS UP
When the Butternut and onion are done, add to the salad bowl with the cucumber & tomato. Toss until fully combined.
HEALTHY & DIVINE!
Plate up a generous helping of the leafy loaded salad. Side with the smoky Beef slices and sprinkle over the remaining chopped parsley. Serve the lemony yoghurt on the side, as well as any remaining Lemon wedges. Tuck in, Chef!
A WHOLE ROAST OF POSSIBILITIES
Preheat the oven to 200°C. Place the Butternut chunks and onion wedges on a roasting tray, coat in oil, ½ the rub, and season. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
LOOKING FRESH
In a salad bowl, combine the diced Cucumber, the quartered tomatoes, the radish rounds, a drizzle of oil, a squeeze of lemon juice, a pinch of lemon zest, and seasoning. In a separate bowl, combine the yoghurt, some lemon juice (to taste), ½ the chopped parsley, and seasoning.
DON’T BE SHY, LET’S FRY!
Place a nonstick pan over a medium-high heat with a drizzle of oil. When 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. In the final 30 seconds, use a knob of butter or a drizzle of oil and the remaining rub to baste the schnitzels. Remove from the pan on completion. Allow to rest for a minute before slicing. Lightly season the slices.
IT’S A TOSS UP
When the Butternut and onion are done, add to the salad bowl with the cucumber & tomato. Toss until fully combined.
HEALTHY & DIVINE!
Plate up a generous helping of the leafy loaded salad. Side with the smoky Beef slices and sprinkle over the remaining chopped parsley. Serve the lemony yoghurt on the side, as well as any remaining Lemon wedges. Tuck in, Chef!
A WHOLE ROAST OF POSSIBILITIES
Preheat the oven to 200°C. Place the Butternut chunks and onion wedges on a roasting tray, coat in oil, ½ the rub, and season. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
LOOKING FRESH
In a salad bowl, combine the diced Cucumber, the quartered tomatoes, the radish rounds, a drizzle of oil, a squeeze of lemon juice, a pinch of lemon zest, and seasoning. In a separate bowl, combine the yoghurt, some lemon juice (to taste), ½ the chopped parsley, and seasoning.
DON’T BE SHY, LET’S FRY!
Place a nonstick pan over a medium-high heat with a drizzle of oil. When 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. In the final 30 seconds, use a knob of butter or a drizzle of oil and the remaining rub to baste the schnitzels. Remove from the pan on completion. Allow to rest for a minute before slicing. Lightly season the slices.
IT’S A TOSS UP
When the Butternut and onion are done, add to the salad bowl with the cucumber & tomato. Toss until fully combined.
HEALTHY & DIVINE!
Plate up a generous helping of the leafy loaded salad. Side with the smoky Beef slices and sprinkle over the remaining chopped parsley. Serve the lemony yoghurt on the side, as well as any remaining Lemon wedges. Tuck in, Chef!
Frequently Asked Questions
What is the preparation time for Beef Schnitzel & Loaded Leafy Greens?
The preparation time for Beef Schnitzel & Loaded Leafy Greens with zingy radish & sweet roasted butternut is between 20 and 40 minutes.
What is the total time required to make Beef Schnitzel & Loaded Leafy Greens with zingy radish & sweet roasted butternut?
The total time required to make Beef Schnitzel & Loaded Leafy Greens with zingy radish & sweet roasted butternut is between 35 and 55 minutes.
How many servings does Beef Schnitzel & Loaded Leafy Greens provide?
4 servings
What are the main ingredients in Beef Schnitzel & Loaded Leafy Greens?
Baby Tomatoes, Beef, Butternut, Cucumber, Free-Range Beef Schnitzel (without crumb), Fresh Parsley, Lemon, Lemons, Low Fat Plain Yoghurt, NOMU Spanish Rub, Radish, Red Onion, Salad Leaves
What is the nutritional information of Beef Schnitzel & Loaded Leafy Greens?
Calories: 455, Carbs: 48 grams, Fat: grams, Protein: 44.5 grams, Sugar: 14 grams, Salt: 636 grams
How do I prepare Beef Schnitzel & Loaded Leafy Greens?
A WHOLE ROAST OF POSSIBILITIES: Preheat the oven to 200°C. Place the butternut chunks and onion wedges on a roasting tray, coat in oil, ½ the rub, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway. DON’T BE SHY, LET’S FRY!: Place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, pan-fry the schnitzels for 30-60 seconds per side until golden and cooked through. In the final 30 seconds, use a knob of butter or a drizzle of oil and the remaining rub to baste the schnitzels. Remove from the pan on completion. Allow to rest for a minute before slicing. Lightly season the slices. HEALTHY & DIVINE!: Plate up a generous helping of the leafy loaded salad. Side with the smoky beef slices and sprinkle over the remaining chopped parsley. Serve the lemony yoghurt on the side, as well as any remaining lemon wedges. Tuck in, Chef! LOOKING FRESH: In a salad bowl, combine the diced cucumber, the quartered tomatoes, the radish rounds, a drizzle of oil, a squeeze of lemon juice, a pinch of lemon zest, and seasoning. In a separate bowl, combine the yoghurt, some lemon juice (to taste), ½ the chopped parsley, and seasoning. IT’S A TOSS UP: When the butternut and onion are done, add to the salad bowl with the cucumber & tomato. Toss until fully combined.
What should be prepared from my kitchen to make Beef Schnitzel & Loaded Leafy Greens?
Baby Tomatoes, Beef, Butternut, Cucumber, Free-Range Beef Schnitzel (without crumb), Fresh Parsley, Lemon, Lemons, Low Fat Plain Yoghurt, NOMU Spanish Rub, Radish, Red Onion, Salad Leaves
How many calories does Beef Schnitzel & Loaded Leafy Greens have?
455 calories
How much fat content does Beef Schnitzel & Loaded Leafy Greens have?
grams
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