eCook Meal
Beef Schnitzel & Loaded Leafy Greens
with zingy radish & sweet roasted butternut
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.
Serving guide
Choose your portion size.
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R117.20
for 4 servings · R29.30 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Radish needs 80 gRadish 150 g 150 g at R21.99 · 53% of packR11.73
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Butternut needs 1 kgButternut 3 kg 3 kg at R45.00 · 33% of packR15.00
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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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Low Fat Plain Yoghurt needs 100 mlAyrshire Low Fat Strawberry & Litchi Flavoured Drinking Yoghurt 300 ml 300 ml at R19.99 · 33% of packR6.66
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Lemons needs 2Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
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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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Cucumber needs 400 gMini Cucumbers 350 g 350 g at R31.99 · 1.14× packR36.56
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Red Onion needs 1Sliced Red Onions 70 g R16.99 · whole pack (size can't be divided)R16.99
Not in the Woolies basket — source these elsewhere:
- NOMU Spanish Rub
- Free-range Beef Schnitzel (without crumb)
- Baby Tomatoes
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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 Tomato, Beef, Beef Schnitzel (without crumb), Butternut, Cucumber, Lemon, NOMU Spanish Rub, Parsley, Radish, Red Onion, Salad Leaves, Yoghurt
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?
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. 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. 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.
What should be prepared from my kitchen to make Beef Schnitzel & Loaded Leafy Greens?
Baby Tomato, Beef, Beef Schnitzel (without crumb), Butternut, Cucumber, Lemon, NOMU Spanish Rub, Parsley, Radish, Red Onion, Salad Leaves, Yoghurt
How many calories does Beef Schnitzel & Loaded Leafy Greens have?
455 calories
How much fat content does Beef Schnitzel & Loaded Leafy Greens have?
grams